Description
A melt-in-your-mouth beef brisket slow-cooked to perfection with aromatic vegetables and herbs, served with rich, savory pan juices.
Ingredients
Scale
For the Crust:
- 3–4 lbs beef brisket, trimmed of excess fat
- 2 tablespoons olive oil
- 1 large onion, sliced
- 3 carrots, chopped
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine
- 2 tablespoons tomato paste
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 bay leaves
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- Season the brisket generously with salt and pepper on all sides.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear the brisket until browned on all sides, about 4-5 minutes per side. Remove and set aside.
- Add onion, carrots, celery, and garlic to the pot. Cook until softened, about 5 minutes.
- Stir in tomato paste and cook for 1 minute. Pour in beef broth and red wine, scraping up any browned bits from the bottom.
- Return the brisket to the pot. Add rosemary, thyme, and bay leaves. Bring to a simmer.
- Cover and transfer to a preheated 300°F oven. Cook for 3-4 hours, until the brisket is fork-tender.
- Remove brisket and let rest for 10 minutes. Strain the pan juices, skim off excess fat, and serve alongside sliced brisket.
Notes
You can customize the seasonings to taste.