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Patricia

Oven-Braised Brisket: Discover the Secret to Tenderness!

A delicious and tender oven-braised brisket recipe that is perfect for family gatherings or special occasions.
Print Recipe
Prep Time 15 minutes
Total Time 3 hours 15 minutes
Course: Main Dish
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 3 to 4 pounds beef brisket
  • 2 tablespoons olive oil
  • 1 large onion sliced
  • 4 cloves garlic minced
  • 2 cups beef broth
  • 1 cup red wine optional, can substitute with more beef broth
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste

Method
 

  1. Preheat your oven to 300°F.
  2. In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Season the brisket with salt and pepper, then sear it in the pot for about 4-5 minutes on each side until browned. Remove the brisket and set it aside.
  3. In the same pot, add the sliced onion and cook for about 5 minutes until softened. Add the minced garlic and cook for an additional minute.
  4. Stir in the beef broth, red wine, tomato paste, Worcestershire sauce, brown sugar, thyme, and rosemary. Bring the mixture to a simmer.
  5. Return the brisket to the pot, fat side up, and cover it with a lid. Transfer the pot to the preheated oven and braise for 3 to 4 hours, or until the brisket is tender and easily shredded with a fork.
  6. Once done, remove the brisket from the pot and let it rest for 15 minutes before slicing. Serve with the braising liquid spooned over the top.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 5gProtein: 30gFat: 20gSugar: 5g

Notes

  • For a richer flavor, add a couple of bay leaves to the braising liquid.
  • If you prefer a thicker sauce, remove the brisket after cooking and simmer the liquid on the stovetop until it reduces to your desired consistency.

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