Braised Beef Brisket with Onions and Carrots
Equipment
- Large Dutch oven or heavy braising pan with lid
- Tongs
- Wooden spoon
- Chef’s knife
- Cutting Board
- Measuring cups and spoons
- Aluminum foil if needed for a tighter cover
Ingredients
- 1 beef brisket about 4 to 5 pounds
- 2 tablespoons neutral oil
- Kosher salt to season generously
- 1 teaspoon black pepper
- 3 large onions halved and sliced
- 4 large carrots peeled and cut into thick pieces
- 4 garlic cloves smashed
- 2 tablespoons tomato paste
- 1 cup dry red wine or 1 cup water
- 2 cups beef stock
- 2 bay leaves
- 1 teaspoon dried thyme or 2 sprigs fresh thyme
Instructions
Prepare the brisket
- Heat the oven to 200°F.
- Pat 1 beef brisket (4 to 5 pounds) dry with paper towels.
- Season the brisket generously on both sides with kosher salt and 1 teaspoon black pepper.
Sear the meat
- Heat 2 tablespoons neutral oil in a large Dutch oven over medium-high heat.
- Add the brisket and sear until deeply browned, about 5 to 7 minutes per side.
- Remove the brisket and set aside.
Build the braise
- Lower the heat to medium.
- Add 3 sliced onions to the pot and cook, stirring occasionally, until softened and beginning to collapse, about 10 to 12 minutes.
- Add 4 smashed garlic cloves and 2 tablespoons tomato paste and cook for 1 to 2 minutes, stirring to coat the onions.
- Pour in 1 cup dry red wine or 1 cup beef stock, scraping up any browned bits from the bottom of the pot.
- Add 2 cups beef stock, 2 bay leaves, and 1 teaspoon dried thyme or 2 sprigs fresh thyme.
- Add the carrots and braise
Return the brisket to the pot, fat side up.
- Add 4 large carrots, cut into thick pieces, around the brisket.
- The liquid should come about one-third to halfway up the meat. Add a little more stock if needed, but do not submerge the brisket.
- Cover tightly with the lid, or with foil and then the lid for a tighter seal.
- Transfer to the 200°F oven and braise for 6 to 8 hours, until a knife slides in with light resistance and the meat is tender but still holds together.
Rest and slice
- Remove the brisket from the oven and let it rest in the braising liquid for 20 to 30 minutes.
- Transfer the brisket to a cutting board.
- Slice against the grain into even slices.
Finish and serve
- Remove the bay leaves and thyme stems if using fresh thyme.
- Spoon the softened onions, carrots, and braising liquid over the sliced brisket.
- Taste the sauce and adjust seasoning with kosher salt if needed.
- Serve warm.
Notes
Notes
A 200°F oven braise gives the brisket time to break down slowly without tightening up.
Slice against the grain or the brisket will chew tough no matter how well it’s cooked.
This dish is often even better the next day after the flavors settle.
Storage
Refrigerate leftovers in the braising liquid for up to 4 days.
A 200°F oven braise gives the brisket time to break down slowly without tightening up.
Slice against the grain or the brisket will chew tough no matter how well it’s cooked.
This dish is often even better the next day after the flavors settle.
Storage
Refrigerate leftovers in the braising liquid for up to 4 days.
