Tender Braised Beef Brisket
A classic slow-braised beef brisket cooked low and slow with aromatic vegetables, red wine, and rich beef broth. The result is incredibly tender meat with a deep, savory sauce perfect for comforting family dinners or special occasions.
Ingredients
Brisket
- 3-4 lb beef brisket first cut (flat), trimmed with 1/4-inch fat cap
- 2 tsp kosher salt
- 1 tsp black pepper
- 2 tbsp olive oil
Vegetables
- 2 large yellow onions chopped
- 3 large carrots chopped
- 3 stalks celery chopped
- 4 cloves garlic minced
Braising Liquid
- 2 tbsp tomato paste
- 1 cup dry red wine Cabernet Sauvignon or Merlot
- 4 cups beef broth
- 2 bay leaves
- 1 tsp dried thyme
Instructions
- Preheat oven to 325°F (163°C). Pat the brisket dry with paper towels and season all sides with kosher salt and black pepper.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear the brisket fat-side down for 4–5 minutes until a deep brown crust forms. Flip and sear the other side for another 4–5 minutes. Remove and set aside.
- Reduce heat to medium. Add onions, carrots, and celery to the pot and cook for 8–10 minutes until softened and lightly browned.
- Add minced garlic and tomato paste. Cook for 1 minute, stirring constantly until fragrant.
- Pour in the red wine to deglaze the pot, scraping up browned bits from the bottom. Let the wine simmer and reduce by about half, about 3–4 minutes.
- Stir in beef broth, bay leaves, and dried thyme. Return the brisket to the pot fat-side up. The liquid should come about halfway up the sides of the meat. Bring to a gentle simmer.
- Cover with a tight-fitting lid and transfer to the oven. Braise for 3 to 3½ hours until the brisket is fork-tender.
- Remove from the oven and let the brisket rest in the braising liquid for at least 20 minutes. Transfer to a cutting board and slice against the grain into 1/4-inch slices.
- Strain the braising liquid if desired and skim off excess fat. Serve the sliced brisket topped with the rich sauce.
Notes
This dish tastes even better the next day. Cook the brisket fully, cool it in the braising liquid, and refrigerate overnight. The fat will solidify on top, making it easy to remove before reheating. If you prefer not to cook with wine, substitute it with an equal amount of beef broth. Leftover brisket can be frozen in its sauce for up to 3 months.
