Go Back
+ servings
Braised Beef Brisket
4.79 from 19 votes

Braised Beef Brisket

Tender braised beef brisket recipe. Everyone will love this cozy and comforting food, especially on chilly nights. Every bite is packed with wonderful flavors.
Prep Time 10 mins
Cook Time 3 hrs 25 mins
Course Main Course
Cuisine American
Servings 6
Calories 438 kcal


  • a roasting pan or braiser


Dry Rub:

For Braising:

  • 2 extra large onions, (sliced)
  • 6 garlic cloves, (peeled)
  • 3-4 large carrots, (cut in half)
  • 3 tablespoons tomato paste
  • 2 tablespoons 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 1-2 tablespoon of broth or water 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 a 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 meat juice 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.


Liquid: Be sure to use a dutch oven that is not too small or too big, just enough to hold the content comfortably. If you want a bit more juice, feel free to add a small amount of liquid (¼ cup of broth) to the pot.
Important: Don't forget to always cover the roasting pan with aluminum foil or a lid if you are using a braiser.
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.


Calories: 438kcalCarbohydrates: 11gProtein: 49gFat: 22gSaturated Fat: 10gCholesterol: 141mgSodium: 851mgPotassium: 1023mgFiber: 2gSugar: 4gVitamin A: 6429IUVitamin C: 8mgCalcium: 45mgIron: 5mg
Keyword Braised Beef Brisket, Slow Cooked Beef Brisket
Tried this recipe?Let us know how it was!