Tender braised beef brisket recipe. Everyone will love this cozy and comforting food, especially on chilly nights. Every bite is packed with wonderful flavors.
Braised beef brisket is a tasty one pot meal that is a traditional food for different groups of people.
My husband grew up eating brisket as a Hanukkah food tradition. My good friend grew up in the South where Texas braised beef brisket was a game day food on Saturday barbeques. I don't have any such traditions, I'm just a lover of succulent and tender meat dishes!
Also, check out this mouth-watering Instant Pot Pulled Beef Brisket recipe.
About This Braised Beef Brisket Recipe:
This braised beef brisket recipe uses basic spice blend that you can find in your pantry but offers big flavors. It is easy to prepare, an easy beef recipe that anyone can make at home.
The brisket is a tough cut of the beef. It's a versatile cut and one of the least expensive cuts of beef you can buy.
For the maximum tenderness, you want to cook the brisket at a low temperature for a long time, such as slow cooked in a slow cooker or braised in the oven.
The slow cooking process allows the connective tissue to break down and gelatinize into the rich and tender meat.
Don't let the long cooking time stop you from making this delicious braised beef recipe. It's worth it! This recipe doesn't require a lot of your attention. Just let your oven do the work. You only need to come back 2-3 times to check the tenderness and baste the beef with the sauce.
Braised Beef Brisket Ingredients
Here's a list of ingredients that you'll need to make this recipe:
- All-purpose flour
- Tomato paste
- Yellow onion
- Black pepper
In this recipe, I used a 3 pound beef brisket. You can double this recipe by using twice the amount of meat, vegetables, and spice rub. The only thing that you won't need to alter is the amount of tomato paste.
How Much Brisket per Person:
A good rule of thumb is about ½ pound of uncooked meat per person plus extra two pounds for leftovers.
How to Prepare Beef Brisket for Cooking:
No matter which cooking method you use, you need to do the following steps for flavorful and irresistibly tender meat every time.
Step 1. Pat the brisket dry
Pat the brisket dry with paper towels. Moisture causes steam, which prevents a good browning.
Step 2. Let the seasoned brisket sit at room temperature
Lightly season with the simple homemade dry rub and flour. In this recipe, I used a combination of thyme, paprika, kosher salt, and black pepper as a spice blend.
Let the seasoned brisket sit at room temperature, uncovered, about 1 hour before cooking.
Step 3. Brown the brisket
Add a small amount of oil in a large skillet or roasting pan. Sear the seasoned brisket over moderately high heat for about 4-5 minutes per side.
How to Cook Braise Beef Brisket in The Oven:
Step 1. Prepare the Beef Brisket, as mentioned above.
Step 2. Cook sliced onions and tomato paste
Cook sliced onions over moderate heat, stirring occasionally, until the onions are softened and golden browned for about 10-12 minutes.
Add tomato paste and cook for 1-2 minutes to caramelize the sugars, making the paste smoother and develops its flavors even further.
Don't forget to scrape the bottom of the pan to prevent burning. Add 1-2 tbsp of water or broth to loosen up the brown bits if needed.
Step 3. Add garlic, carrots and brown brisket
Scatter the garlic and carrots around the edges of the pot. Place the brisket, fatty side up, and any accumulated juices on top of the onions.
No broth is needed.
Step 4. Cook at 350°F
Cover the roasting pan very tightly with aluminum foil or use a lid if you are using a Dutch oven. Cook the brisket for 1½ hours in the oven at 350°F.
Step 5. Cook at 325°F
Lower the temperature to 325°F. Baste the meat with some of its juices, cover with aluminum foil, and cook for 2 hours or until the meat is tender.
Check once or twice during cooking to make sure that the liquid is not drying up. If the sauce appears dry, feel free to add about ¼ of beef or chicken broth into the pot.
What to Serve with Brisket:
- GREEN BEANS ALMONDINE
- EASY DINNER ROLLS WITH HERB BUTTER
- TOMATO CUCUMBER SALAD (WITH RECIPE VIDEO 🎥)
- ROASTED YELLOW SQUASH WITH PARMESAN CHEESE AND HERBS
- ROASTED BABY POTATOES WITH ROSEMARY AND GARLIC
How to Store Leftover Cooked Brisket:
First, let the cooked brisket cool to room temperature. After that, store the leftover in an airtight container then put it in the fridge for up to 4 days or 3 months in the freezer.
How to Reheat Frozen Leftover Cooked Brisket:
Simply defrost in the fridge for 24 hours. Reheat in the oven at 300°F, covered, for 30 minutes or longer or until the internal temperature reaches 165°F.
Did you make this recipe? Be sure to leave a rating and a comment below! I'd appreciate it.
Braised Beef Brisket
- a roasting pan or braiser
- 3 pounds beef brisket
- 2 extra large onions, (sliced)
- 6 garlic cloves, (peeled)
- 3-4 large carrots, (cut in half)
- 3 tbsp tomato paste
- 2 tbsp vegetable oil
- Pat the brisket dry with paper towels. Mix the dry rub and spread over the meat. Let it sit at room temperature, uncovered, for an 1 hour.
- Pre-heat the oven to 350°F.
- Heat oil in a roasting pan or dutch oven. Sear the brisket over moderately high heat for 4-5 minutes per side. Transfer to a plate.
- Add onions and a small pinch of salt to the pan, cook until golden brown for 10 minutes over moderate heat. Add tomato paste, cook for 1 minute. Turn off the heat.Be sure to scrape the bottom of the pot to remove any residue or brown spots to prevent burning. Add 1 tbsp of broth to loosen it up if needed.
- Scatter the garlic and carrots around the edges of the pot. Place the brisket, fatty side up, and any accumulated juices on top of the onions.
- Cover the pan tightly with aluminum foil or lid if you're using a braiser. Cook brisket for 1½ hours.
- Lower the temperature to 325°F. Baste the meat with some of its juices, covered, cook for 2 hours or until the meat is tender. Check once or twice during cooking to make sure that the liquid is not drying up and to remove tender carrots from the pot. Add ¼ cup of beef/chicken broth if necessary.
- Let it rest for 20 minutes. Skim the fat off, slice the brisket and transfer to a platter. Serve with the pan juices and vegetables.