Braised Brisket

Ingredients

• 3 lbs beef brisket, flat cut
• 2 tbsp vegetable oil
• 1 large yellow onion, roughly chopped
• 3 cloves garlic, smashed
• 2 medium carrots, roughly chopped
• 2 stalks celery, roughly chopped
• 2 tbsp tomato paste
• 1 cup dry red wine
• 2 cups beef stock
• 1 can (14 oz) crushed tomatoes
• 6 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 2 bay leaves
• 1 tsp black pepper, coarsely ground
• 1.5 tsp kosher salt

Steps

1. 1

   1. Preheat the oven to 325°F. Pat the brisket dry and season generously all over with salt and pepper.

2. 2

   2. Heat oil in a large Dutch oven over medium-high heat. Sear the brisket fat-side down for 5 minutes, then flip and sear the other side for 4 minutes until deeply browned; remove and set aside.

3. 3

   3. Reduce heat to medium, add onion, carrots, and celery to the pot, and cook for 5 minutes until softened. Stir in garlic and tomato paste and cook 1 minute more.

4. 4

   4. Pour in the red wine and scrape up any browned bits, then add the stock, crushed tomatoes, thyme, rosemary, and bay leaves. Return the brisket to the pot, fat-side up; the liquid should come halfway up the meat.

5. 5

   5. Cover tightly and braise in the oven for 3.5 to 4 hours until the brisket is completely fork-tender.

6. 6

   6. Transfer the brisket to a cutting board and rest for 15 minutes. Skim fat from the braising liquid, discard bay leaves and herb stems, then slice brisket against the grain and serve with the jus spooned over the top.