Make a Braised Beef Brisket worthy of a special family meal. This recipe slow roasts brisket in an aromatic red wine braise that will leave the meat both tender and delicious. This is a recipe you'll save for special occasions or when you just want something absolutely delicious! Don't be afraid of the cook time, this is a hands off recipe!
What is brisket
Brisket is a cut of beef that comes from the chest of the animal and has a lot of connective tissue. This means that while it takes a substantial amount of cook time to become tender, it is one of the most tender, flavorful cuts of meat that falls apart easily. Brisket is a common cut used in BBQ, as well as in corned beef, but it can also be used in braises as well.
How to cook brisket in an oven
Brisket usually has a connotation of being barbequed, however it can easily be prepared in the oven. In this recipe I used my dutch oven, but I've also used large baking dishes covered tightly in aluminum foil as well. You'll want a dish that can hold both braising liquid and brisket as well as having a tight seal so that the liquid doesn't escape and evaporate. Cooking brisket in the oven ensures equal heat throughout the cookware, however a crock pot could work in a pinch.
How to cook brisket
Braised brisket is a set it and forget it meal. Once everything is combined and in the oven, there's nothing else to do other than let it cook. This is good for when you need a recipe that allows you some time to clean up before guests arrive or to get other things done while it's cooking. This also means that this is the type of recipe that you need to plan in advance, as there's not many ways to speed up the cooking process.
make it a meal
- Maple Glazed Roasted Carrots
- Balsamic Bacon Roasted Brussel Sprouts
- Creamy Parmesan Polenta
- Roasted Broccoli and Garlic
- Other Side Options
other great beef dinners
Braised Beef Brisket
- 4 Pounds Beef Brisket
- Vegetable Oil
- 1 Onion Sliced
- 3 Stalks Celery Chopped
- 5 Cloves Garlic Smashed
- 6 Sprigs Thyme
- 2 Bay Leaves
- 28 Oz Whole Peeled Tomatoes
- 1 Tbsp Tomato Paste
- 750 ML Dry Red Wine
- 6 Carrots Halved
- Preheat oven to 350 degrees
- Season all sides of brisket generously with salt and pepper. Add oil to a dutch oven and heat on medium high heat. Once oil is heated, brown all sides of the brisket, then remove from pan.
- Add in onion, celery, garlic, thyme, bay leaves, tomato paste, tomatoes and red wine. Place brisket in fat side up. Cover and braise in oven for 3 hours.
- Add in carrots. Cook for 30 minutes uncovered so that brisket can brown and crisp at top. Remove brisket from braising liquid and let rest for 10 minutes before thinly slicing across the grain to serve. Enjoy!
What a silly goof!!!
Jere Cassidy says
Jere Cassidy says
Once I learned to cook brisket that is really the beef I want to eat. I love the slow braising.
Looks delicious. Definitely a comfort food for a colder weather.
Morgan Eisenberg says
Brisket is always worth the wait! Can't wait to try this with your Creamy Parmesan Polenta.
This looks like such a doable recipe! Thanks for taking the time to make this! Can't wait to try my hand at brisket!
Sara Welch says
What a robust recipe! I know what I will be making for dinner tomorrow! This is a restaurant worthy dish, indeed!
YUM! I love brisket! Looks so delicious and tempting ♥