5.0 from 42 votes
Braised Beef Brisket
Braised Beef is incredibly tender, moist, and served with a red wine sauce. Don’t skip our recipe for delicious beef brisket and vegetables!
Prep Time
10 mins
Cook Time
3 hrs 10 mins
Brine (Dry Rubbed)
3 hrs
Total Time
6 hrs 30 mins
Servings: 8 servings
Calories: 881 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 8 lb beef flat brisket (See Note 1)
Dry Rub
- 3 tbsp kosher salt
- 1 tbsp black pepper
- 1 tbsp celery salt
Assembly
- 1/4 cup bacon fat
- 2 White onions large, coarsely chopped
- 6 large carrots peeled, coarsely chopped
- 6 celery stalks coarsely chopped
- 2 cups burgundy red wine (See Note 2)
- 12 cloves garlic
- 2 tsp dried thyme
- 8 dried bay leaves
- 8 cups beef broth
Instructions
- Season trimmed brisket with kosher salt, ground pepper and celery salt, pressing to adhere on all sides. Wrap tightly in plastic wrap and refrigerate on a baking tray (to catch any drips) 3 hours, or best overnight.
- Bring brisket to room temperature. Place a rack in lower third of oven and preheat to 275°F.
- On the stove top heat bacon fat on High in a large roasting pan set over 2 burners. Sear brisket on all sides until browned, 7–10 minutes. Transfer to a platter to rest.
- Reduce heat to medium and add the vegetables to pan. Cook until browned and just soft, about 15 minutes. Add the wine or juice, bring to a boil, and cook until almost evaporated, 10 minutes. Add the garlic, thyme and bay leaves. Pour broth to come halfway up side of pan, and bring to a boil. Using a spoon or spatula, move vegetables to the sides of the pan and place the seared brisket in center. Braise uncovered in oven until meat is tender, 3 to 3.5 hours. You're looking for fork tender brisket.
- Transfer brisket to a tray, cover with foil and keep warm. Remove and discard the fat from surface of braising liquid (optional). Strain braising liquid into large measuring cup and transfer cooked vegetables to serving bowl. Cover to keep warm. Cook braising liquid over high heat until reduced by half, about 15 minutes (or thicken with 2 tablespoons cornstarch and 1/4 cup water mixed).
- Transfer brisket to a cutting board and slice against the grain. Arrange on platter and pour reduced braising liquid over and serve immediately with vegetables.
Cup of Yum
Notes
- Concord grape juice (non-alcoholic). A friend told me it worked well.
- Often times you can purchase an entire brisket that includes the flat and point (deckle). Sometimes the butcher just has one or the other. For this recipe I used a flat brisket, which is great for braising or making corned beef. I trimmed the 8 lb flat brisket of all excess fat and the weight was a total of 6.5 lbs.
- If you do not drink red wine (alcohol), feel free to substitute Pomegranate juice or Concord grape juice (non-alcoholic). A friend told me it worked well.
- Recipe adapted from Bon Appetit's Red-Wine-Braised Brisket by Michael McLaughlin.
Nutrition Information
Calories
881kcal
(44%)
Carbohydrates
11g
(4%)
Protein
98g
(196%)
Fat
41g
(63%)
Saturated Fat
14g
(70%)
Cholesterol
288mg
(96%)
Sodium
4797mg
(200%)
Potassium
1993mg
(57%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
7785IU
(156%)
Vitamin C
7.2mg
(8%)
Calcium
93mg
(9%)
Iron
10.2mg
(57%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 881
% Daily Value*
| Calories | 881kcal | 44% |
| Carbohydrates | 11g | 4% |
| Protein | 98g | 196% |
| Fat | 41g | 63% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 288mg | 96% |
| Sodium | 4797mg | 200% |
| Potassium | 1993mg | 42% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 7785IU | 156% |
| Vitamin C | 7.2mg | 8% |
| Calcium | 93mg | 9% |
| Iron | 10.2mg | 57% |
* Percent Daily Values are based on a 2,000 calorie diet.