Beef Brisket
Ingredients
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- 4 pounds beef brisket, flat cut – trimmed to 0.25-inch fat cap
- 2 tbsp kosher salt
- 2 tsp black pepper – freshly ground
- 2 tbsp neutral oil
- 2 pounds yellow onions – thinly sliced (~7 medium yellow onions)
- 1 pounds carrots – cut into 1.5-inch chunks (~8.5 medium carrots)
- 1/2 pounds celery – cut into 1-inch pieces
- 6 cloves garlic – smashed
- 2 tbsp tomato paste
- 1 tsp sweet paprika
- 1 cups dry red wine
- 3 cups low-sodium beef stock
- 1 tbsp brown sugar – packed
- 2 bay leaves
- 4 sprigs fresh thyme sprigs
- fresh parsley – chopped (for serving)
Instructions
1. Heat the oven to 300°F. Pat the brisket dry, then season all over with the kosher salt and black pepper.
2. Heat the oil in a large, heavy roasting pan or Dutch oven (at least 6 quarts) over medium-high heat. Sear the brisket until deeply browned, 5–7 minutes per side. Transfer to a plate.
3. Add the onions to the pot and cook over medium heat, stirring and scraping up browned bits, until soft and lightly caramelized, 12–15 minutes.
4. Stir in the carrots and celery and cook until beginning to soften, 3–4 minutes. Add the garlic and cook until fragrant, 30–60 seconds.
5. Add the tomato paste and sweet paprika and cook, stirring, until the paste darkens slightly, 2 minutes.
6. Pour in the red wine and bring to a boil, scraping the bottom. Reduce by about half, 3–5 minutes.
7. Add the beef stock, brown sugar, bay leaves, and thyme. Bring to a simmer and adjust the liquid so it will come about halfway up the brisket once returned to the pot.
8. Return the brisket (fat side up) to the pot, nestling it into the vegetables. Cover tightly with a lid or double layer of foil.
9. Braise in the oven until the brisket is fork-tender and an inserted skewer meets little resistance (internal temperature 195–205°F), 3–3.5 hours, checking once to ensure liquid stays at least one-third up the side; add stock if needed.
10. Transfer the brisket to a cutting board, tent with foil, and rest 20–30 minutes. Meanwhile, discard the bay leaves and thyme, skim excess fat from the surface, and simmer the sauce on the stovetop to a silky consistency, 5–10 minutes as needed.
11. Slice the brisket across the grain into 0.25-inch slices. Return slices to the pot, submerge in the sauce, and simmer gently until heated through, 5–10 minutes.
12. Alternatively for cleaner slices and deeper flavor, cool the brisket in its sauce, cover, chill overnight, then slice cold and reheat the slices in the sauce until hot.
13. Serve the brisket with the vegetables and sauce, garnished with chopped parsley.
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Beef brisket is a slow-braised cut that turns from tough and sinewy into meltingly tender and succulent with long, gentle cooking. The dish is built on deep, savory flavors from seared beef, sweet browned onions, and a rich pan sauce that clings to thin slices. It’s comforting, hearty, and ideal for feeding a crowd, with leftovers that are even better after a day of resting in the sauce.
Historically, braised brisket is closely associated with Ashkenazi Jewish cooking, where it became a centerpiece for holidays like Rosh Hashanah and Passover. The cut’s affordability and availability made it a practical choice in Eastern Europe and later in the Jewish diaspora, especially in North America. Over time, families developed their own signatures—some leaning savory with onions and herbs, others adding a hint of sweetness—while preserving the essential slow-braise technique that defines the dish.