Oven-Braised Beef Brisket

Name: Oven-Braised Beef Brisket
Prep time: 25 min
Cook time: 240 min
Total time: 265 min
Yield: 8 servings
Cuisine: American
Ingredients: 4 pounds beef brisket flat, trimmed of thick surface fat, leaving about 1/4 inch fat cap; 2 teaspoons Diamond Crystal kosher salt, or 1 teaspoon fine salt; 1 teaspoon freshly ground black pepper; 1 tablespoon olive oil; 2 large yellow onions, sliced, about 1 pound total; 4 garlic cloves, smashed and peeled; 2 tablespoons tomato paste; 1 cup dry red wine; 2 cups low-sodium beef broth; 1 tablespoon Worcestershire sauce; 2 teaspoons smoked paprika; 1 teaspoon dried thyme; 2 bay leaves; 3 large carrots, cut into 2-inch pieces, about 9 ounces; 2 celery stalks, cut into 2-inch pieces, about 4 ounces

This tender beef brisket cooks low and slow in the oven with onions, carrots, red wine, and broth. It is a comforting main course for holidays, Sunday dinner, or any day when you want the oven to do most of the work.

Total time: 265 min
Yield: 8 servings
Difficulty: Medium

Prep 25mCook 240mAmericanMain Course

Beef brisket is a tough cut from the chest of the cow, which means it needs time, moisture, and gentle heat. Braising does all three: the meat cooks slowly in a covered pot with a small amount of flavorful liquid until it turns tender.

This oven version starts with a quick sear, then the brisket cooks with onions, garlic, tomato paste, red wine, broth, carrots, and celery. The vegetables soften into the sauce, and the meat slices cleanly after a short rest.

Plan on about 4 hours from start to finish. The good news is that brisket is even easier to slice and serve the next day, so it is a strong make-ahead dinner.

01What you'll need

Ingredients

15 items · 8 servings

4 pounds beef brisket flat, trimmed of thick surface fat, leaving about 1/4 inch fat cap
2 teaspoons Diamond Crystal kosher salt, or 1 teaspoon fine salt
1 teaspoon freshly ground black pepper
1 tablespoon olive oil
2 large yellow onions, sliced, about 1 pound total
4 garlic cloves, smashed and peeled
2 tablespoons tomato paste
1 cup dry red wine
2 cups low-sodium beef broth
1 tablespoon Worcestershire sauce
2 teaspoons smoked paprika
1 teaspoon dried thyme
2 bay leaves
3 large carrots, cut into 2-inch pieces, about 9 ounces
2 celery stalks, cut into 2-inch pieces, about 4 ounces

02How to make it

Step-by-step

1. Heat the oven
Set a rack in the lower third of the oven and heat to 325°F. Pat the brisket dry with paper towels. Dry meat browns better, which gives the finished sauce deeper flavor.
2. Season the brisket
Sprinkle the brisket all over with the kosher salt and black pepper. Let it sit at room temperature while the oven heats, about 15 to 20 minutes. This short rest helps the seasoning start to dissolve on the surface.
3. Sear the meat
Heat the olive oil in a large Dutch oven or heavy oven-safe pot over medium-high heat. Add the brisket fat-side down and sear until browned, 4 to 5 minutes. Turn and brown the other side for 4 to 5 minutes more. Transfer the brisket to a plate.
4. Cook the onions
Reduce the heat to medium. Add the sliced onions to the pot and cook, stirring often, until they soften and pick up the browned bits on the bottom, about 8 minutes. Add the garlic and cook for 1 minute.
5. Build the braising liquid
Stir in the tomato paste and cook for 1 minute, until it darkens slightly. Pour in the red wine and scrape the bottom of the pot with a wooden spoon. Add the beef broth, Worcestershire sauce, smoked paprika, thyme, and bay leaves.
6. Braise the brisket
Return the brisket to the pot, fat-side up. Spoon some onions and liquid over the top. Cover the pot tightly with a lid and transfer it to the oven. Cook for 2 1/2 hours.
7. Add the vegetables
Carefully remove the pot from the oven. Add the carrots and celery around the brisket, pushing them into the liquid. Cover again and return to the oven until the brisket is fork-tender, 60 to 90 minutes more. Fork-tender means a fork slides into the thickest part with little resistance.
8. Rest and slice
Move the brisket to a cutting board and cover it loosely with foil. Rest for 20 minutes. Skim extra fat from the top of the sauce if you like. Slice the brisket across the grain, which means cutting across the visible muscle lines, not with them.
9. Serve with sauce
Arrange the sliced brisket on a platter with the carrots, celery, and onions. Spoon the warm braising sauce over the top. Remove and discard the bay leaves before serving.

03From our kitchen

Cook's tips

Make-ahead: Brisket is excellent made 1 to 2 days ahead. Chill the whole cooked brisket in its sauce, then lift off the firm layer of fat before reheating. Slice it cold for neater pieces, then warm gently in the sauce.
Storage: Refrigerate leftovers in an airtight container with some sauce for up to 4 days. Freeze sliced brisket with sauce for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm covered in a 300°F oven with sauce until hot, usually 25 to 35 minutes. You can also reheat gently on the stovetop over low heat. Add a splash of broth if the sauce looks too thick.
No wine swap: Replace the red wine with 1 additional cup low-sodium beef broth plus 1 tablespoon balsamic vinegar or red wine vinegar for brightness.
Cut of beef: A brisket flat slices neatly and is easier to find. A point cut has more fat and may cook a little faster or slower depending on thickness. Either works if you cook until tender, not just by the clock.
Troubleshooting tough brisket: If the brisket is still chewy, it is usually undercooked, not overcooked. Cover it and keep braising, checking every 20 to 30 minutes until tender.

Cook's note

For the cleanest slices, cook the brisket a day ahead and chill it in the braising liquid. Slice the cold meat across the grain, then reheat the slices in the sauce until warmed through.

04Frequently asked

Questions & answers

How do I know when beef brisket is done?

The most reliable test is tenderness. A fork or skewer should slide into the thickest part with little resistance. If you use a thermometer, braised brisket is often tender around 195°F to 205°F, but feel matters more than temperature.

Should brisket cook fat-side up or fat-side down?

For this oven-braised recipe, cook it fat-side up after searing. The fat cap helps protect the top of the meat during the long cook. You can skim extra fat from the sauce before serving.

Can I make this without a Dutch oven?

Yes. Sear the meat and cook the onions in a large skillet, then transfer everything to a deep roasting pan. Cover the pan very tightly with foil so the liquid does not evaporate too quickly.

Can I use a slow cooker instead?

Yes, after searing the brisket and cooking the onions, transfer everything to a slow cooker. Cook on low for 8 to 10 hours, adding the carrots and celery during the last 2 to 3 hours if you want them to hold their shape.

Why do I need to slice brisket across the grain?

Brisket has long muscle fibers. Cutting across those lines shortens the fibers, making each slice easier to chew. If slices seem stringy, turn the meat 90 degrees and try again.

05Per serving

Nutrition Facts

8 servings

Amount per serving

Calories527

% Daily Value*

Total Fat28 g: 36%
Saturated Fat10 g: 50%
Cholesterol141 mg: 47%
Sodium519 mg: 23%
Total Carbohydrate12 g: 4%
Dietary Fiber3 g: 11%
Total Sugars5 g
Protein49 g: 98%

Vitamin D0.1 mcg: 1%
Calcium60 mg: 5%
Iron5.2 mg: 29%
Potassium1065 mg: 23%

* Percent Daily Values are based on a 2,000-calorie diet.

05Keep cooking

Main Course

Garlic Butter Steak and Shrimp

This skillet steak and shrimp dinner brings surf-and-turf flavor to the table without a restaurant reservation. A quick garlic butter pan sauce ties the juicy steak and tender shrimp together.

35m4 servingsMedium

Main Course

Steak Pizza with Mozzarella, Peppers, and Onions

This hearty steak pizza gives you the flavor of a steakhouse pie without a long ingredient list. Cook the steak first, add it near the end, and you get tender slices instead of dry, chewy pieces.

70m4 servingsMedium

Main Course

Braised Chicken with Carrots, Onion, and Thyme

This cozy braised chicken cooks low and slow in a savory pan sauce until the meat is tender and the vegetables are sweet. It is simple enough for a weeknight, but feels special enough for Sunday dinner.

80m4 servingsEasy