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Oven-braised Beef Brisket with Onions and Carrots

Oven-braised Beef Brisket with Onions and Carrots prepared dish

This tender oven-braised brisket is seared, then slowly cooked with onions, carrots, garlic, tomato paste, and beef stock until sliceable and deeply savory. It is a classic no-smoker brisket for a comforting dinner, with a glossy pan sauce spooned over the meat.

This recipe is american style, dinner, scaled for 6 servings, with 25 min prep and 225 min cook.

Prep: 25 min · Cook: 225 min · Total: 250 min · Serves: 6

Quick cooking notes

  • Core ingredients include tomato paste, dry red wine, low-sodium beef stock, kosher salt.
  • Follow all 14 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 6 servings.

Ingredients

  • 2 tbsp tomato paste
  • 1 cup dry red wine
  • 2 cups low-sodium beef stock
  • 2 tsp kosher salt
  • 2 whole bay leaves
  • 3 medium carrots (cut into 2-inch pieces)
  • 3 lb beef brisket flat (trimmed to 1/4-inch fat cap)
  • 5 cloves garlic (minced)
  • 1 tbsp worcestershire sauce
  • 2 stalks celery stalks (sliced)
  • 2 tbsp olive oil
  • 2 large yellow onions (thinly sliced)
  • 4 sprigs fresh thyme sprigs
  • 1 tbsp brown sugar (packed)
  • 1 tsp black pepper (freshly ground)

Instructions

  1. Place a rack in the lower third of the oven and preheat the oven to 325°F (163°C) for at least 15 minutes while you prepare the brisket.
  2. Pat the 3 lb beef brisket flat dry with paper towels on a rimmed baking sheet, then season all sides evenly with 2 tsp kosher salt and 1 tsp freshly ground black pepper; keep the raw beef separate from ready-to-eat foods and wash your hands, board, and utensils after handling it.
  3. Heat 2 tbsp olive oil in a 6-quart Dutch oven over medium-high heat until the oil shimmers, about 2 minutes.
  4. Add the brisket fat-side down to the Dutch oven and sear without moving until a deep brown crust forms, 5-6 minutes; turn with tongs and sear the second side for 5-6 minutes, then transfer the brisket to a clean plate.
  5. Reduce the heat to medium, add the 2 large thinly sliced yellow onions to the same Dutch oven, and cook with a wooden spoon until softened and lightly golden at the edges, 8-10 minutes.
  6. Add the 3 medium carrots and 2 sliced celery stalks to the Dutch oven and cook over medium heat until the vegetables begin to soften, about 4 minutes.
  7. Stir in the 5 minced garlic cloves and 2 tbsp tomato paste, then cook over medium heat until the garlic is fragrant and the tomato paste darkens slightly, 1-2 minutes.
  8. Pour in 1 cup dry red wine and scrape the bottom of the Dutch oven with a wooden spoon over medium-high heat for 3-4 minutes, until the wine is reduced by about half and the browned bits are dissolved.
  9. Stir in 2 cups low-sodium beef stock, 1 tbsp Worcestershire sauce, 2 bay leaves, 4 fresh thyme sprigs, and 1 tbsp packed brown sugar, then bring the liquid to a steady simmer over medium-high heat, about 3 minutes.
  10. Return the brisket and any accumulated juices to the Dutch oven fat-side up, nestling it into the vegetables so the liquid comes about halfway up the meat; cover the pot tightly with its lid.
  11. Transfer the covered Dutch oven to the 325°F (163°C) oven and braise for 3 hours, turning the brisket over once halfway through, until a fork slides into the thickest part with little resistance and an instant-read thermometer registers at least 200°F (93°C) for tender slicing.
  12. Move the brisket to a cutting board, tent loosely with foil, and rest for 20 minutes so the juices redistribute while the vegetables and sauce remain in the covered Dutch oven off the heat.
  13. Remove and discard the bay leaves and thyme stems, then skim excess fat from the surface of the pan sauce with a spoon; if a thicker sauce is desired, simmer it uncovered in the Dutch oven over medium heat for 8-10 minutes until glossy and slightly reduced.
  14. Slice the rested brisket across the grain into 1/4-inch slices with a sharp carving knife, arrange it on a warm platter with the onions and carrots, and spoon the hot pan sauce over the top before serving.

Nutrition (per serving)

  • Calories: 563
  • Protein: 47 g
  • Fat: 34 g
  • Carbohydrates: 13 g
  • Fiber: 2 g
  • Sugar: 6 g
  • Sodium: 1005 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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