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Braised Beef Brisket

A close-up of perfectly sliced braised beef brisket, glistening with a rich sauce.
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A tender, sliceable beef brisket braised low-and-slow in the oven with onions, wine, and aromatics, perfect for holidays or a cozy Sunday roast.

Ingredients

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  • 4–5 lb first-cut flat or packer brisket
  • 2 tbsp olive oil
  • 2 large yellow onions, sliced
  • 4 cloves garlic, minced
  • 1 cup dry red wine
  • 3 cups beef broth
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 tsp black pepper
  • 1 tsp salt

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. Pat the brisket dry with paper towels and season generously with salt and pepper.
  3. Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the brisket on all sides until deeply browned, about 3-4 minutes per side. Remove brisket and set aside.
  4. Add sliced onions to the pot and cook, stirring occasionally, until softened and lightly caramelized, about 8-10 minutes.
  5. Add minced garlic and cook for 1 minute more until fragrant.
  6. Stir in tomato paste and cook for 1 minute.
  7. Deglaze the pot with red wine, scraping up any browned bits from the bottom. Let it simmer for 2 minutes.
  8. Return the brisket to the pot. Add beef broth, Worcestershire sauce, bay leaves, and thyme. The liquid should come about halfway up the sides of the brisket.
  9. Bring the liquid to a simmer, then cover the pot tightly with a lid or foil.
  10. Transfer the pot to the preheated oven and braise for 3-4 hours, or until the brisket is fork-tender. For a 4-5 lb brisket, aim for about 45 minutes per pound.
  11. Remove the brisket from the pot and let it rest for 15-20 minutes before slicing.
  12. While the brisket rests, skim any excess fat from the braising liquid. If you prefer a thicker gravy, you can simmer the liquid on the stovetop until reduced, or thicken with a cornstarch slurry.
  13. Slice the brisket against the grain and serve with the gravy.

Notes

  • For a make-ahead option, braise the brisket a day or two in advance. Let it cool completely in the liquid, then refrigerate. Reheat gently in the oven or on the stovetop.
  • If using a slow cooker, sear the brisket and sauté the onions and garlic on the stovetop first. Then, transfer everything to the slow cooker and cook on low for 8-10 hours or high for 4-5 hours.
  • Flat cut brisket is leaner and slices cleanly, while point cut is fattier and more tender. Both work well for braising.
  • To thicken the gravy, whisk together 2 tablespoons of cornstarch with 2 tablespoons of cold water to make a slurry. Stir it into the simmering braising liquid and cook until thickened.

Nutrition

Find it online: https://blissbatter.com/braised-beef-brisket-oven-recipe/