Easy Braised Brisket Recipes

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THE ULTIMATE BRAISED BRISKET



The Ultimate Braised Brisket image

Provided by Tyler Florence

Categories     main-dish

Time 3h30m

Yield 6 servings

Number Of Ingredients 14

1 (4 pound) beef brisket, first-cut
Extra-virgin olive oil
1 tablespoon kosher salt, plus more for seasoning
Coarsely ground black pepper
3 large carrots, cut into chunks
1 onion, halved
2 celery stalks, cut into chunks
1 head garlic, cut in 1/2
1 (28-ounce) can whole tomatoes, hand-crushed (recommended: San Marzano)
3/4 bottle dry red wine
1 bay leaves
1/4 bunch fresh thyme, leaves only
4 sprigs fresh rosemary, leaves only
1 handful fresh flat-leaf parsley

Steps:

  • Preheat the oven to 325 degrees F.
  • Drizzle brisket liberally with olive oil then season the meat on both sides with salt and pepper.
  • Place a large Dutch oven or heavy-based pot over medium-high heat and add a 3-count of olive oil. Place the brisket in the pot and sear on both sides to form a nice brown crust. Remove from pot and set aside before adding carrots, onion and celery. Brown vegetables, then add the garlic, tomatoes, red wine, bay leaf, thyme, rosemary, and parsley. Add the brisket back to the pot, cover and roast in the oven for 3 hours until the brisket is fork tender.
  • Remove the brisket to a cutting board and let it rest for 15 minutes. Strain out the vegetables and pour off some of the excess fat, then pour over the brisket.
  • Slice brisket across the grain and serve over parsnip puree with roasted red onions and garnish with parsley.

WINE-BRAISED BEEF BRISKET



Wine-Braised Beef Brisket image

This is yummy the day you make it, but is even more delicious the next day.

Provided by RickyBobby

Categories     Main Dish Recipes     Roast Recipes

Time 2h45m

Yield 8

Number Of Ingredients 9

1 teaspoon dried thyme
1 teaspoon salt
¼ teaspoon ground black pepper
1 (3 pound) beef brisket
1 tablespoon olive oil
1 red onion, sliced
1 (14.5 ounce) can beef broth
1 (8 ounce) can tomato sauce
½ cup red wine

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix thyme, salt, and black pepper in a small bowl and rub the mixture over both sides of brisket.
  • Heat olive oil in a roasting pan over medium-high heat; place brisket in the hot oil and brown on both sides, 3 to 4 minutes per side. Remove brisket from pan and set aside.
  • Place red onion slices into the hot roasting pan and cook and stir until onion is slightly softened, about 2 minutes. Stir in beef broth, tomato sauce, and wine.
  • Place the brisket back into the roasting pan and cover pan with foil.
  • Roast the brisket in the preheated oven for 1 hour; remove foil and baste brisket with pan juices. Place foil back over roasting pan and roast brisket until very tender and pan sauce has thickened, 1 1/2 to 2 more hours.

Nutrition Facts : Calories 326.8 calories, Carbohydrate 3.3 g, Cholesterol 69.1 mg, Fat 25.1 g, Fiber 0.7 g, Protein 18.4 g, SaturatedFat 9.4 g, Sodium 649 mg, Sugar 1.8 g

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