Classic Braised Brisket – Tender and Flavorful
A classic braised brisket is the kind of meal that fills the house with the aroma of comfort. Slow-cooked until it’s fork-tender and infused with deep, savory flavor, this dish is perfect for holidays, Sunday dinners, or when you’re craving something hearty and soul-warming. It’s elegant enough for guests, but simple enough to master with a single pot and a little patience.
Why You’ll Love This Classic Braised Brisket?
- Melt-in-Your-Mouth Texture: Low and slow cooking turns the brisket unbelievably tender.
- Rich, Savory Flavor: Layers of onion, garlic, broth, and tomato create a deep, comforting sauce.
- Perfect for Make-Ahead: Tastes even better the next day, ideal for meal prep or entertaining.
- Holiday-Worthy: A standout dish for gatherings and special occasions.
- One-Pot Wonder: Everything cooks in a single pot for easier cleanup.
Ingredients For Classic Braised Brisket
This dish uses simple, wholesome ingredients that develop rich, deep flavor as they slowly braise. Here’s everything you need for a classic, comforting brisket.
For the Brisket:
- 3 to 4 pounds beef brisket (flat cut, trimmed of excess fat)
- 2 tablespoons olive oil
- Kosher salt and black pepper, to taste
- 2 large yellow onions, sliced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup beef broth (or more, as needed)
- 1 cup dry red wine (or additional broth)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- 2 sprigs fresh thyme (or 1/2 teaspoon dried)
- 2 bay leaves
Optional for Serving:
- Fresh parsley, chopped (for garnish)
- Mashed potatoes, noodles, or crusty bread
How to Make Classic Braised Brisket
Follow these steps to create a beautifully braised brisket that’s tender and packed with flavor.
Step 1: Season and Sear the Brisket
Pat the brisket dry with paper towels. Season generously with salt and pepper on both sides. In a large Dutch oven or oven-safe pot, heat olive oil over medium-high heat. Sear the brisket for 4–5 minutes per side until browned. Remove and set aside.
Step 2: Sauté Onions and Garlic
In the same pot, add sliced onions and cook for about 8–10 minutes, stirring occasionally, until softened and caramelized. Add the garlic and cook for 1 more minute.
Step 3: Build the Braising Liquid
Stir in the tomato paste and cook for 1–2 minutes. Deglaze the pot with red wine, scraping up any brown bits. Let the wine reduce slightly for 2–3 minutes.
Step 4: Add Broth and Seasonings
Return the brisket to the pot. Add the beef broth, Worcestershire sauce, paprika, thyme, and bay leaves. The liquid should come about halfway up the sides of the meat.
Step 5: Braise Low and Slow
Cover the pot with a tight-fitting lid and place it in a preheated oven at 325°F (163°C). Braise for 3 to 3½ hours, or until the brisket is fork-tender.
Step 6: Rest and Slice
Remove the brisket from the pot and let it rest on a cutting board for 15–20 minutes. Slice against the grain into 1/4-inch thick slices.
Step 7: Finish the Sauce
Skim any excess fat from the braising liquid. If needed, simmer on the stovetop to reduce slightly. Taste and adjust seasoning.
Step 8: Serve
Spoon the onions and sauce over the sliced brisket and garnish with fresh parsley.
PRO TIP: Brisket tastes even better the next day. Store overnight in the sauce, then reheat gently before serving for enhanced flavor and easier slicing.
FAQs About Classic Braised Brisket
Get the most out of your braised brisket with these commonly asked questions and helpful tips.
Can I make this brisket ahead of time?
Yes! In fact, braised brisket is even better the next day. Let it cool completely, refrigerate in the cooking liquid overnight, and reheat gently before serving.
How should I store leftovers?
Store leftover brisket in an airtight container with the sauce for up to 4 days in the refrigerator. It also freezes well for up to 3 months.
What cut of brisket should I use?
Use the flat cut (also known as the first cut), which is leaner and slices neatly. Avoid the point cut, which is fattier and better for shredding.
Do I have to use wine?
No, you can substitute with additional beef broth if you prefer a non-alcoholic version. The wine adds depth, but the dish is still flavorful without it.
Can I use a slow cooker?
Yes. After searing the meat and sautéing the aromatics, transfer everything to a slow cooker and cook on low for 8 hours or until tender.
Variations and Serving Suggestions
Give your brisket a personal touch or create a full meal with these variations and pairing ideas.
- Add Root Vegetables: Toss in carrots, parsnips, or potatoes during the last 1–1.5 hours of braising.
- Make it Spicy: Add a pinch of red pepper flakes or a splash of hot sauce to the braising liquid.
- Serve With: Creamy mashed potatoes, buttered egg noodles, polenta, or crusty bread are ideal for soaking up the sauce.
- Garnish Creatively: Try a dollop of horseradish cream or a sprinkle of chopped chives for added flair.
Nutrition + Summary
Here’s an estimate for a single serving based on a 6-serving recipe:
| Nutrient | Amount |
|---|---|
| Calories | 430 kcal |
| Protein | 38 g |
| Fat | 26 g |
| Saturated Fat | 9 g |
| Carbohydrates | 10 g |
| Fiber | 2 g |
| Sugars | 3 g |
| Sodium | 620 mg |
Classic Braised Brisket is a dish that never goes out of style. With minimal effort and a few quality ingredients, you can serve up a hearty, comforting meal that’s just as perfect for a weeknight dinner as it is for a holiday table. Whether you’re feeding a crowd or planning ahead for leftovers, this brisket promises deep flavor and soul-satisfying tenderness every time.
Disclaimer: Nutritional information on this blog is estimated and may vary based on ingredients and portions. We are not nutritionists and recommend consulting a professional for specific dietary advice.