Traditional Savory Braised Beef Brisket

Traditional Savory Braised Beef Brisket


1  brisket 5 to 6 lbs

2 onions

1 bag celery (rough chop)

1 bag carrots (rough chop)

1 can tomatoes (diced)

3 bay leaves

1 handful fresh thyme

1 1/2 tablespoon grapeseed oil

1 1/2 cup beef stock

3 cups red wine

Salt & pepper to taste

Preheat oven to 300 degrees

Rough chop onions, carrots, celery

Season brisket liberally with your choice of the brisket rubs

In a skillet heat grapeseed oil until smoking

Sear brisket on both sides to obtain a deep brown crust, remove brisket from skillet

Add red wine to the juices in the pan used to sear the brisket to deglaze. Once deglazed pour liquid from pan and reserve (don’t forget the little brown bits from the pan)

Over high heat sear vegetables & return brisket to pan and place right on top of vegetables.

Add tomatoes, herbs & reserved liquid  to wine & stock. Wine should be a ratio of 1 to 3 (beef stock). The liquid should come halfway just to cover meat.

Cook the brisket for 6 hours in the oven, remove meat & set aside

Strain liquid from pan & set aside cooked veggies; reduce strained liquid to ½ the amount

Slice meat & put back into roasting pan with veggies & reduced liquid

Return to oven for 10 minutes, let sit for 5-8 minutes before serving

Leave a comment

Please note, comments must be approved before they are published