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Tender Braised Beef Brisket

Melt-in-Your-Mouth Tender Braised Beef Brisket Recipe

This Tender Braised Beef Brisket recipe transforms a tough cut of meat into a melt-in-your-mouth masterpiece.
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Prep Time 15 minutes
Cook Time 4 hours
Resting Time 15 minutes
Total Time 4 hours 30 minutes
Servings: 8 slices
Course: Dinner Ideas
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 4 pounds beef brisket A classic cut that's perfect for slow-cooking and tenderizing.
For the Cooking Liquid
  • 2 tablespoons olive oil This helps to sear the brisket and enhance flavors.
  • 2 cups beef broth Provides a rich base for the braising liquid.
  • 1 cup red wine Adds depth; can be substituted with more broth or apple cider vinegar.
  • 2 tablespoons brown sugar Balances the savory flavors with a hint of sweetness.
  • 2 tablespoons Worcestershire sauce A umami booster for flavor complexity.
  • 1 tablespoon tomato paste Thickens the sauce and deepens the taste.
For the Seasoning
  • 2 teaspoons garlic powder A must-have for a savory kick.
  • 1 teaspoon onion powder Adds a subtle sweetness and depth.
  • 1 teaspoon smoked paprika Infuses a smoky flavor that complements the brisket.
  • ½ teaspoon cayenne pepper Adds a gentle heat; adjust to your taste!
  • Salt Essential for enhancing all the flavors.
  • Pepper Essential for enhancing all the flavors.
For the Aromatics
  • 2 bay leaves Infuse the braising liquid with aromatic goodness.
  • 3 carrots, chopped Adds sweetness and color to the dish.
  • 3 onions, quartered They caramelize beautifully and enhance flavor.
  • 3 celery stalks, chopped Brings earthiness and depth to the braising mix.

Equipment

  • Oven-safe pot

Method
 

Step-by-Step Instructions for Tender Braised Beef Brisket
  1. Preheat your oven to 350°F (175°C).
  2. In a large, heavy oven-safe pot, heat 2 tablespoons of olive oil over medium-high heat. Season the 4-pound beef brisket with salt and pepper. Sear for about 3-4 minutes on each side until golden-brown.
  3. Remove the brisket and add 3 quartered onions, 3 chopped carrots, and 3 chopped celery stalks to the pot. Sauté for about 5-7 minutes until softened.
  4. Add 2 teaspoons of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of smoked paprika, and ½ teaspoon of cayenne pepper. Cook for an additional minute.
  5. Pour in 1 cup of red wine, scraping the bottom to deglaze the pot.
  6. Stir in 2 cups of beef broth, 2 tablespoons of brown sugar, 2 tablespoons of Worcestershire sauce, 1 tablespoon of tomato paste, and 2 bay leaves.
  7. Return the seared brisket to the pot, ensuring it's mostly submerged in the liquid.
  8. Cover with lid and bake for 3-4 hours, until the brisket is tender.
  9. Remove the pot from the oven and let the brisket rest for at least 15 minutes.
  10. Slice the brisket against the grain into thick pieces and serve.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 10gProtein: 40gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 90mgSodium: 600mgPotassium: 800mgFiber: 2gSugar: 4gVitamin A: 200IUVitamin C: 7mgCalcium: 40mgIron: 3mg

Notes

Allow the brisket to rest for at least 15 minutes before slicing for optimal moisture retention. Monitor the liquid levels during cooking, and feel free to add extra veggies or herbs for additional flavor.

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