Tender Braised Brisket

Name: Tender Braised Brisket
Prep time: 20 min
Total time: 3 h 15 min
Yield: 6 serving
Ingredients: 3 lb beef brisket; ½ tsp kosher salt; ½ tsp black pepper; 3 TB olive oil; 4 onions; 4 cloves garlic; 1 ½ TB tomato paste; 3 carrots; 6 stalks celery; 1 TB flour; ½ cup beef broth; 5 bay leaves; fresh parsley

User Reviews

4.9

150 reviews

Excellent

Prep Time
20 mins
Total Time
3 hrs 15 mins
Servings
6
Calories
412 kcal
Course
Main Course, Dinner
Cuisine
American

Tender Braised Brisket

Iris Warren

Report

This Tender Braised Beef Brisket is richly flavorful, succulent, and ultra tender. It can be made ahead of time and tastes even better the next day.

Share:

I Made This!

112 people made this

Print

30 people printed this

Save this

90 people saved this

Ingredients

Servings

3 lb beef brisket
½ tsp kosher salt
½ tsp black pepper freshly ground
3 TB olive oil
4 onions thinly sliced
4 cloves garlic
1 ½ TB tomato paste
3 carrots peeled and cut into thick slices
6 stalks celery cut into thick slices
1 TB flour
½ cup beef broth
5 bay leaves
fresh parsley chopped (optional)

Add to Shopping List

Instructions

Preheat oven to 350F with rack on lower middle position. Pat dry the brisket and evenly season both sides with the salt and pepper. Set aside.
Heat olive oil in heavy, oven-proof pot until sizzling. Add onions and stir frequently until softened and browned, about 10 minutes. Add garlic and continue stirring 5 more minutes. Turn off heat.
Place brisket (fattier side up) on top of onion/garlic mixture. Evenly smear tomato paste over top of brisket. Place carrots and celery all around the edges of brisket. Whisk the flour in the beef broth to dissolve. Pour evenly over brisket. Add bay leaves.
Cover pot tightly with heavy lid. Braise in pre-heated oven for 3 1/2 hours or until brisket is fork-tender. Tip: For ease of slicing, remove brisket halfway during cook time and transfer just the beef onto a cutting board. Slice across the grain into 1/4 inch slices and return to the pot to finish braising.
dd salt and pepper to taste as needed. Serve with freshly chopped parsley for garnish, if desired.

Notes

If you enjoyed this recipe, please come back and give it a rating. We ❤️ hearing from you!
Join our Free Recipe Club and get our newest, best recipes each week!
Always remember to pat dry the beef brisket before seasoning. This helps the salt and pepper to stick better and enhances the flavor of the meat.
When heating the olive oil, make sure it is sizzling before adding the onions. This will help to caramelize them, adding a depth of flavor to the dish.
Don't rush the browning of the onions and garlic. Taking the time to let them soften and brown will infuse the oil with their flavors, which in turn will be absorbed by the brisket.
When adding the tomato paste, make sure to evenly smear it over the brisket. This will help to create a delicious crust on the meat as it braises.
Braising the beef brisket for the full 3.5 hours is crucial for achieving ultimate tenderness. The slow, low heat breaks down the tough fibers in the meat, making it melt-in-your-mouth tender.
Use regular strength beef broth for full flavor, or low-sodium beef broth if you need less salt.
Brisket is even better the next day. Store leftovers in an airtight container in the fridge until ready to reheat and serve. Brisket can be made 1 day ahead of time.

Nutrition Information

Show Details

Calories 412kcal (21%) Carbohydrates 23.3g (8%) Protein 39.2g (78%) Fat 18.4g (28%) Saturated Fat 5.3g (27%) Cholesterol 106mg (35%) Sodium 296.4mg (12%) Fiber 5.6g (22%) Sugar 12.4g (25%)