Braised Brisket
“It is warm and savory and filling, leaves your house smelling wonderful, and is the kind of meal you think about making all year. Plus it makes for great leftovers.”
Jacob Kern
Senior Account Executive, PR
NYC
What pairs best with this recipe?
This is best paired with red wine a comfortable couch to sink into with a movie.
What were some of your 2024 obsessions?
I was obsessed with visiting the Sphere in 2024. The concert experience has leveled up, and that venue is awe inspiring.
Ingredients:
3–4 lbs brisket (trimmed, with excess fat removed)
Kosher salt and freshly ground black pepper
3 Tbsp vegetable oil
2 large onions, chopped
3 medium carrots, peeled and chopped
3 celery stalks, chopped
2 Tbsp all-purpose flour
2 Tbsp tomato paste
2 cups dry red wine
4 cups beef stock (or enough to mostly submerge the brisket)
4–5 garlic cloves, smashed
A few sprigs each of thyme and rosemary, plus 2 bay leaves
Instructions:
Preheat oven to 350°F. Generously season the brisket with salt and pepper. If it’s too large for your Dutch oven, slice it in half widthwise to fit.
Heat a splash of oil in a large Dutch oven over medium-high. Brown the brisket on all sides, about 8-9 minutes total. Transfer to a plate.
Pour off most of the drippings, leaving about 3 Tbsp. Add onions, carrots, and celery to the pot. Cook until softened and golden, about 5 minutes. Stir in flour and tomato paste until it all comes together and turns a deep red, about 2–3 minutes.
Deglaze with wine, scraping up all the tasty browned bits on the bottom. Simmer until the wine reduces by half, about 25 minutes.
Nestle the brisket back into the pot along with any juices. Toss in garlic, fresh herbs and enough stock to mostly submerge the brisket. Bring it to a simmer, cover, and transfer to the oven.
Braise until the brisket is fork-tender, about 2½-3 hours. Remove the brisket, strain the sauce, and skim off any fat.
Add sauce to pot on stove, simmer to reduce until slightly thickened, 5-7 minutes. Season the sauce with salt and pepper to taste.
Slice the brisket against the grain and serve over mashed potatoes.
