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Melt-in-Your-Mouth Braised Brisket: 4-Hour Feast

A close-up of tender braised brisket, sliced and covered in rich gravy, served with roasted carrots and potatoes.
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A tender, slow-cooked beef brisket recipe perfect for holidays or family dinners, yielding moist slices in a rich, flavorful sauce.

Ingredients

Scale
  • 3–4 lb beef brisket
  • 2 tbsp olive oil
  • 2 large onions, sliced
  • 4 carrots, peeled and chopped
  • 4 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 cup beef broth
  • 1 cup dry red wine
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 2 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • Salt and black pepper to taste

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. Season the brisket 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 browned. Remove brisket and set aside.
  4. Add onions, carrots, and celery to the pot. Cook until softened, about 5-7 minutes.
  5. Add garlic and cook for 1 minute more until fragrant.
  6. Stir in beef broth, red wine, diced tomatoes, tomato paste, thyme, and rosemary. Bring to a simmer.
  7. Return the brisket to the pot, ensuring it is partially submerged in the liquid.
  8. Cover the pot tightly and transfer to the preheated oven.
  9. Braise for 4 hours, or until the brisket is fork-tender.
  10. Remove brisket from the pot and let it rest for 10-15 minutes before slicing.
  11. Skim fat from the sauce if desired, and serve the brisket with the vegetables and sauce.

Notes

  • For a richer flavor, you can add a bay leaf to the braising liquid.
  • If you don’t have red wine, you can substitute with more beef broth.
  • This brisket is excellent served with mashed potatoes or egg noodles.

Nutrition

Find it online: https://recipestokeep.com/braised-brisket-recipe/