Photo: The Ultimate Braised Brisket Recipe
Ingredients
- 1 (4 pound) beef brisket, first-cut
- Extra-virgin olive oil
- 1 tablespoon kosher salt, plus more for seasoning
- Coarsely ground black pepper
- 3 large carrots, cut into chunks
- 1 onion, halved
- 2 celery stalks, cut into chunks
- 1 head garlic, cut in 1/2
- 1 (28-ounce) can whole tomatoes, hand-crushed (recommended: San Marzano)
- 3/4 bottle dry red wine
- 1 bay leaves
- 1/4 bunch fresh thyme, leaves only
- 4 sprigs fresh rosemary, leaves only
- 1 handful fresh flat-leaf parsley
Directions
Preheat the oven to 325 degrees F.
Drizzle brisket liberally with olive oil then season the meat on both sides with salt and pepper.
Place a large Dutch oven or heavy-based pot over medium-high heat and add a 3-count of olive oil. Place the brisket in the pot and sear on both sides to form a nice brown crust. Remove from pot and set aside before adding carrots, onion and celery. Brown vegetables, then add the garlic, tomatoes, red wine, bay leaf, thyme, rosemary, and parsley. Add the brisket back to the pot, cover and roast in the oven for 3 hours until the brisket is fork tender.
Remove the brisket to a cutting board and let it rest for 15 minutes. Strain out the vegetables and pour off some of the excess fat, then pour over the brisket.
Slice brisket across the grain and serve over parsnip puree with roasted red onions and garnish with parsley.
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By volleyballgurl_...
St. Louis, MO
on February 22, 2013
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I made this today for my family and it was a big hit! It was juicy and tender and had a GREAT taste! The only modifications I made were I chopped all the veggies to bight size and we ate those with it, I used less garlic (about 1/2 a bulb. Next time I'll use the whole bulb!, and I cooked it in a crockpot since I didn't have a dutch oven. I used Merlot and it blended perfectly with all the flavors. I did add about 3/4 carton of beef STOCK to it like many of the reviews recommended. Will be making this again soon for sure!!!
By Aromata
Providence, RI
on February 09, 2013
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Stellar recipe! I think the only changes I made were: I added whole fresh mushrooms and used organic crushed tomatoes with basil. I am already thinking about when to make it again next.
Thank you so much for this.
By halffullpgh
Pittsburgh
on January 01, 2013
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By request of my guests, I am making this for the third year in a row for our New Years Eve celebration. In fact, I have to get a 10lb brisket, add beef stock and adjust the rest as needed. I substitute seasonal beer for the wine and add in white mushrooms. January 1, 2013 - Absolutely delicious, as always.
Read all 58 reviews