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Slow-Braised Beef Brisket

Slow-Braised Beef Brisket - recipe card
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This beef brisket is melt-in-your-mouth tender with a rich, savory crust and a deeply flavored jus. Low-and-slow braising transforms a tough cut into succulent slices, perfect for a hearty main course.

Ingredients

Scale
  • 3 lb beef brisket, flat cut, with 1/4 inch fat cap
  • 2 tsp kosher salt
  • 1 tsp black pepper, freshly ground
  • 2 tbsp olive oil
  • 1 large yellow onion, cut into 1/2-inch dice
  • 2 medium carrots, peeled and cut into 1/2-inch rounds
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) whole peeled tomatoes, crushed by hand
  • 1 cup low-sodium beef broth
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 2 sprigs fresh thyme
  • 1 bay leaf

Instructions

  1. Remove brisket from refrigerator 30 minutes before cooking to take the chill off. Pat dry with paper towels. Season all over with kosher salt and black pepper, pressing the seasoning into the meat so it adheres.
  2. Position a rack in the lower third of the oven and preheat to 325°F / 163°C. Heat olive oil in a large, heavy-bottomed Dutch oven (preferably 7-quart) over medium-high heat until the oil shimmers.
  3. Carefully place the brisket fat-side down into the oil. Sear without moving for 4–5 minutes, until a deep mahogany brown crust forms. Flip with tongs and sear the opposite side for another 4 minutes. Use a thin spatula to lift and check doneness—the crust should be dark and crisp. Transfer brisket to a plate.
  4. Reduce heat to medium. Add diced onion and carrot to the pot. Cook, stirring occasionally with a wooden spoon to scrape up browned bits, for 6–8 minutes until the onion is translucent and starting to brown at edges.
  5. Add minced garlic and cook, stirring constantly, for 30 seconds until fragrant. Do not let the garlic burn. Stir in tomato paste and cook for 1 minute, until it darkens slightly and smells rich.
  6. Pour in the crushed tomatoes, beef broth, and Worcestershire sauce. Add thyme sprigs and bay leaf. Bring to a simmer over medium-high heat, then reduce heat to medium-low and let bubble gently for 2 minutes. Taste the liquid and adjust salt or pepper if needed—it should taste slightly salty to balance the meat.
  7. Return the brisket to the pot, fat-side up, settling it into the liquid so the braising liquid comes about halfway up the meat. The top of the brisket should be exposed; this prevents it from becoming waterlogged.
  8. Cover the Dutch oven with a tight-fitting lid. Transfer to the preheated oven. Braise for 3 hours, undisturbed. At the 3-hour mark, test for tenderness: insert a fork into the thickest part of the brisket; it should go in with little resistance. If still firm, return to oven for 30-minute intervals until easily pierced.
  9. When tender, remove pot from oven. Transfer brisket to a cutting board and tent loosely with foil. Let rest for 15 minutes—this allows juices to redistribute so slices stay moist. Meanwhile, skim excess fat off the braising liquid with a spoon.
  10. Discard thyme sprigs and bay leaf. Place the pot with the braising liquid over medium-high heat and bring to a boil. Cook for 3–5 minutes, stirring occasionally, until the liquid reduces by about one-quarter and thickens slightly to a sauce-like consistency.
  11. Slice the brisket across the grain into 1/4-inch-thick slices. When slicing across the grain, you are cutting perpendicular to the visible muscle fibers, which shortens them for maximum tenderness.
  12. Arrange slices on a serving platter. Spoon some of the sauce over the meat and serve the remaining sauce on the side. Serve immediately with the braised carrots and onions.

Notes

Store leftover brisket in the sauce in an airtight container in the refrigerator for up to 4 days. To freeze, place sliced brisket and sauce in a freezer-safe container for up to 3 months. To reheat, place slices and sauce in a covered baking dish at 300°F / 149°C for 15–20 minutes, or microwave individual portions covered with a damp paper towel for 1–2 minutes until steaming.

Nutrition

Keywords: beef brisket, braised brisket, slow-cooked brisket, tender brisket recipe, American comfort food, brisket main dish, oven braised beef, kosher salt brisket, brisket with carrots, weekend dinner

Find it online: https://copycatkitchenco.com/slow-braised-beef-brisket/