Oven Braised Beef Brisket with Vegetables
Equipment
Ingredients
- 5-6 pounds beef brisket,, first or flat-cut (lightly trimmed leaving the thin top layer of fat)
- Kosher salt or sea salt, (about 1 tablespoon)
- Ground black pepper, (about 1/2 teaspoon)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 3 large onions,, peeled and sliced
- 3 celery stalks,, cut into big chunks
- 4 carrots,, peeled and cut into big chunks
- 6 garlic cloves,, chopped or sliced thin
- 8 ounces beer,, lager or pale all (not dark)
- 1 (28-ounces) can crushed tomatoes
- 1/4 cup beef or chicken broth, more if needed
- 3 bay leaves
- Chopped parsley for garnishing, (optional)
Instructions
- Preheat the oven to 300 degrees Fahrenheit and pat dry the brisket with paper towels.
- In a small bowl, mix the salt, black pepper, oregano, thyme and paprika. Rub the brisket with the spice mix.
- Heat the oil over medium high heat in a heavy flameproof roasting pan or in an oven-safe Dutch oven just large enough to fit the brisket and vegetables snugly.
- Add the brisket to the pan and sear the meat on both sides until a nice golden crust appears on the surface, about 10-12 minutes. Transfer the meat to a platter.
- Add the onions to the pot and cook stirring frequently for about 8 minutes or until the onions soften. Add the carrots and celery and cook, stirring often for about 2 minutes. Add the garlic and cook for about a minute or until fragrant.
- Add the beer and scrape the bottom of the pan with a wooden spoon to release all the brown bits stuck at the bottom. Stir in the crushed tomatoes, broth and bay leaves. Mix to combine. Place the brisket fatty side up in the pan along with any accumulated juices from the platter. Cover the pan tightly with aluminum foil (preferably heavy duty) or a lid.
- Transfer to the oven and bake for 3 1/2 to 4 hours or until the meat is tender.
- Transfer the brisket to a cutting board and let it rest for about 15 minutes. Scoop the vegetables out of the pan and transfer to a plate. Keep warm.
- Skim off some of the excess fat from the sauce and remove the bay leaves. Slice the meat thinly across the grain (1/8 - 1/4-inch-thick slices) at a slight diagonal. Return the slices to the pot overlapping them at an angle.
- To serve, place the vegetables and sauce on a platter and top with the brisket. garnish with parsley (optional)
Notes
- For this classic brisket recipe, you want to get the flat-cut, also known as first cut brisket which is leaner and slices very nicely.
- Don't over-trim the excess fat. Leave a thin layer of the fat cap intact which will melt into the beef and help in keeping the meat moist.
- Brisket is a tougher cut of beef that needs time to cook properly. Don't be tempted to turn the heat up to a higher temperature. If you don't have enough time, check our Instant Pot Brisket recipe.
- For tender meat slices, slice the beef against the grain (against the direction of the muscle fibers).
- Brisket is safe to eat when it reaches an internal temperature of 165ºF when checked with a meat thermometer however, the ideal temperature is much higher than that. Pull the brisket out of the oven when the temperature reaches between 190ºF. and 200ºF. Allow the meat to rest before slicing.
Nutrition
Calories: 411 kcal, Carbohydrates: 7 g, Protein: 48 g, Fat: 20 g, Saturated Fat: 6 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 10 g, Cholesterol: 141 mg, Sodium: 222 mg, Potassium: 901 mg, Fiber: 1 g, Sugar: 3 g, Vitamin A: 4188 IU, Vitamin C: 5 mg, Calcium: 37 mg, Iron: 5 mg
