Main
Braised Brisket
5 hServes 8Nutri-Score C€€€
C
5 h
5 hBraised Brisket
what you need
Ingredients
beef brisket (whole, trimmed)Other2 kg
salt (for seasoning)Spices15 g
black pepper (freshly ground)Spices5 g
onions (sliced)Produce2 pieces
garlic (peeled, smashed)Produce4 pieces
red wine (Pinot Noir) (for deglazing)Beverages400 ml
tomato sauce (homemade)Pantry500 ml
beef stockPantry500 ml
bay leafSpices2 pieces
mustardPantry15 g
paprikaSpices5 g- chili (ground)Spices3 g
olive oil (for searing)Pantry30 ml
per serving
Nutrition
535kcal
- Carbs
- 7 g
- Proteins
- 54 g
- Fat
- 33 g
step by step
Method
- Step 1
Season and sear the brisket
- Pat the brisket dry and season generously with salt and pepper.
- Heat olive oil in a heavy pot over high heat and sear the brisket on all sides until deeply browned.
- Remove the brisket from the pot and set aside.
- Step 2
Build the braising base
- Add the sliced onions and garlic to the pot and cook until softened.
- Deglaze with a generous pour of red wine (Pinot Noir works great), scraping up the browned bits.
- Stir in the homemade tomato sauce and the beef stock.
- Step 3
Add seasonings
- Add the bay leaf, mustard, paprika and chili for flavor.
- Season with salt and pepper.
- Step 4
Braise low and slow
- Return the brisket to the pot and bring it up to a simmer.
- Cover with a lid and transfer to a 300°F (150°C) oven for 2 hours.
- Remove, flip the brisket over and put it back in for another 2 hours — the lower and slower, the better.
- Step 5
Check tenderness and shred
- Remove the brisket and check for fork tenderness.
- Shred up the brisket.
- Step 6
Finish in the sauce
- Add the shredded brisket back to the sauce and simmer for another 10 minutes to develop flavor.
- The sauce naturally reduces in the oven, making it very rich and delicious.
- Serve and enjoy.
most cooked first