Braised Brisket Recipe

Slow-braised brisket is the perfect holiday dish or weekend dinner — and this braised brisket is easier than it looks. A Savenor’s flat end beef brisket gets a golden sear, then braises low and slow in with red wine, crushed tomatoes, onions, carrots and celery until it’s fork-tender and swimming in a rich, savory sauce. If you’ve ever wondered how to braise brisket in the oven, this is the one to start with.

Choose your brisket size below — ingredient amounts and braise time adjust automatically.

Ingredients

• 4 lbSavenor’s prime brisket flat
• to tastekosher salt and black pepper
• 1 tbspneutral oil
• 2 largeyellow onions, diced
• 1 lbcarrots, diced
• 8 ozcelery, diced
• 6 clovesgarlic, roughly chopped
• ¼ cuptomato paste
• 1 cupred wine (see tip for a substitute)
• 1 canwhole peeled tomatoes, crushed by hand
• 4 cupsbeef broth or water, plus more as needed
• 1–2 sprigsthyme
• 2bay leaves

Instructions

1. Preheat and prep
   Preheat your oven to 350°F. Dice the onions, carrots and celery, roughly chop the garlic, and crush the whole peeled tomatoes by hand.
2. Season and sear
   Season the brisket generously with kosher salt and black pepper. Heat the oil in a heavy braiser or Dutch oven and sear the brisket until both sides are golden brown. Set it aside.
3. Build the base
   In the same pot, sweat the onions, carrots and celery. Stir in the garlic and tomato paste and sauté until the bottom of the pan is browned.
4. Deglaze
   Deglaze with the red wine, scraping up the browned bits from the bottom, then add the crushed tomatoes.
5. Add the brisket and liquid
   Return the brisket to the pot, tuck in the thyme and bay leaves, and pour in the beef broth or water until the brisket is covered. Add more liquid if it isn’t fully submerged.
6. Braise
   Cover the pot with foil and braise in the oven for 2½–3 hours, until the brisket is fork-tender.
7. Rest and serve
   Let the brisket rest in the braising liquid for 20 minutes, then slice against the grain and serve with the vegetables and sauce spooned over the top.

Braising Guide by Size