Braised Brisket

Ingredients

• 3 lbs beef brisket, flat cut
• 2 tbsp olive 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 your oven to 325°F (163°C). Pat the brisket dry and season generously on all sides with salt and pepper.

2. 2

   2. Heat olive oil in a large Dutch oven over medium-high heat. Sear the brisket for 4–5 minutes per side until a deep brown crust forms, then transfer to a plate.

3. 3

   3. Reduce heat to medium and add the onion, carrots, and celery to the same pot. Cook for 5 minutes until softened, then stir in the garlic and tomato paste and cook for another 2 minutes.

4. 4

   4. Pour in the red wine, scraping up any browned bits from the bottom, then add the beef stock, crushed tomatoes, thyme, rosemary, and bay leaves. Return the brisket to the pot, fat-side up.

5. 5

   5. Cover tightly and braise in the oven for 3 to 3.5 hours, until the meat is completely fork-tender and pulls apart at the edges.

6. 6

   6. Remove the brisket and let it rest for 10 minutes. Strain the braising liquid, skim the fat, and reduce on the stovetop for 5–8 minutes to intensify before serving as the jus.