Tender Braised Beef Brisket (Printable)

Slow-braised beef brisket with aromatic vegetables and red wine, cooked to tender perfection.

# What You'll Need:

→ Beef

01 - 1 whole beef brisket, trimmed (4 lb)

→ Vegetables

02 - 2 large onions, sliced
03 - 4 cloves garlic, minced
04 - 3 carrots, peeled and cut into chunks
05 - 2 celery stalks, cut into chunks

→ Liquids

06 - 2 cups beef broth
07 - 1 cup dry red wine
08 - 2 tablespoons Worcestershire sauce

→ Spices & Seasonings

09 - 2 tablespoons olive oil
10 - 2 teaspoons kosher salt
11 - 1 teaspoon black pepper
12 - 1 tablespoon smoked paprika
13 - 2 teaspoons dried thyme
14 - 2 bay leaves

# How to Make It:

01 - Set oven temperature to 325°F.
02 - Pat brisket dry and evenly season all sides with kosher salt, black pepper, and smoked paprika.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Sear brisket on both sides until a brown crust forms, approximately 4 minutes per side. Remove brisket and set aside.
04 - Add onions, carrots, celery, and garlic to the same pot. Cook for 5 minutes, stirring occasionally, until softened.
05 - Pour in red wine, scraping any browned bits from the bottom. Simmer for 2 minutes to reduce slightly.
06 - Stir in beef broth, Worcestershire sauce, dried thyme, and bay leaves. Return brisket to the pot, positioning fat side up.
07 - Cover the pot tightly and transfer to the oven. Cook for 3 to 3½ hours, until the meat is fork-tender.
08 - Remove brisket from the pot and let rest for 15 minutes. Slice against the grain and serve alongside the cooked vegetables and pan sauce.

# Expert Suggestions:

01 -
  • That first bite melts in your mouth like butter, proving that slow cooking is magic in a pot
  • The house fills with the most welcoming aroma that makes everyone ask what you're cooking before they even walk in
  • It's naturally gluten-free and feeds a crowd, making it perfect for gathering people you care about
  • Leftovers transform into the most incredible sandwiches, extending the joy for days
02 -
  • Always slice against the grain—if you slice with the grain, you'll fight the meat instead of melting into it, and all that tenderness will be lost
  • Don't skip the searing step; I learned this the hard way the first time I tried to shortcut it, and the result was missing that deep, caramelized flavor that makes brisket sing
  • If your liquid is too thin at the end, remove the brisket and reduce the sauce on the stovetop—that concentrated sauce is what ties everything together
03 -
  • Use a meat thermometer if you're unsure—brisket is done when it reaches 190°F internally and feels fork-tender, not just at any particular time
  • If your brisket still seems tough at the 3-hour mark, give it another 30 minutes; every brisket cooks a little differently depending on its shape and your oven

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