Slow-Cooked Beef Brisket

I just pulled this extremely tender beef brisket out of the oven. Slow-cooked to perfection in a luscious red wine reduction. I can’t wait to delve in!

Ingredients

– 2 kg beef brisket

– 2 tablespoons olive oil

– 2 onions, thinly sliced

– 4 cloves garlic, minced

– 1 cup red wine

– 2 cups beef broth

– 3 carrots, chopped

– 3 stalks celery, chopped

– 2 bay leaves

– 1 tablespoon fresh thyme leaves

– Salt and pepper to taste

Directions

1. Preheat your oven to 300°F (150°C).

2. Season the beef brisket generously with salt and pepper.

3. Heat olive oil in a large oven-proof pot over high heat. Add the brisket and sear each side until browned, about 3-4 minutes per side. Remove the brisket from the pot and set aside.

4. In the same pot, reduce the heat to medium. Add onions and garlic, sautéing until softened, about 5 minutes.

5. Pour in red wine to deglaze the pot, scraping up any browned bits from the bottom. Allow to simmer and reduce by half, about 4 minutes.

6. Return the brisket to the pot. Add beef broth, carrots, celery, bay leaves, and thyme. Bring to a simmer.

7. Cover the pot with a lid and transfer to the oven. Cook for about 4 hours or until the meat is tender and falls apart easily with a fork.

8. Remove the brisket from the pot and let it rest for 10 minutes before slicing. Serve with the vegetables and sauce from the pot.

Recipe Card

Slow-Cooked Beef Brisket

I just pulled this extremely tender beef brisket out of the oven. Slow-cooked to perfection in a luscious red wine reduction. I can’t wait to delve in!

  • – 2 kg beef brisket
  • – 2 tablespoons olive oil
  • – 2 onions (thinly sliced)
  • – 4 cloves garlic (minced)
  • – 1 cup red wine
  • – 2 cups beef broth
  • – 3 carrots (chopped)
  • – 3 stalks celery (chopped)
  • – 2 bay leaves
  • – 1 tablespoon fresh thyme leaves
  • – Salt and pepper to taste
  1. Preheat your oven to 300°F (150°C).
  2. Season the beef brisket generously with salt and pepper.
  3. Heat olive oil in a large oven-proof pot over high heat. Add the brisket and sear each side until browned, about 3-4 minutes per side. Remove the brisket from the pot and set aside.
  4. In the same pot, reduce the heat to medium. Add onions and garlic, sautéing until softened, about 5 minutes.
  5. Pour in red wine to deglaze the pot, scraping up any browned bits from the bottom. Allow to simmer and reduce by half, about 4 minutes.
  6. Return the brisket to the pot. Add beef broth, carrots, celery, bay leaves, and thyme. Bring to a simmer.
  7. Cover the pot with a lid and transfer to the oven. Cook for about 4 hours or until the meat is tender and falls apart easily with a fork.
  8. Remove the brisket from the pot and let it rest for 10 minutes before slicing. Serve with the vegetables and sauce from the pot.
Main Course
American
Slow-Cooked Beef Brisket

Leave a Reply