Braised Beef Brisket

Instructions

1. 1

   Pat the brisket dry with paper towels and season generously on all sides with salt and pepper. Let it sit at room temperature for 30 minutes.

2. 2

   Preheat your oven to 325°F (165°C).

3. 3

   Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. When the oil shimmers, sear the brisket for 4-5 minutes per side until deeply browned. Transfer to a plate.

4. 4

   Reduce heat to medium and add the sliced onions, diced carrots, and celery to the same pot. Cook for 5-6 minutes until softened.

5. 5

   Add the minced garlic and cook for another minute until fragrant.

6. 6

   Stir in the tomato paste and cook for 2 minutes, stirring constantly to prevent burning.

7. 7

   Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 3-4 minutes to cook off some alcohol.

8. 8

   Add the beef broth, thyme, bay leaves, and rosemary. Bring to a simmer.

9. 9

   Return the brisket to the pot, fat side up. The liquid should come about 2/3 up the sides of the meat. Add more broth if needed.

10. 10

    Cover the pot with a tight-fitting lid and transfer to the preheated oven.

11. 11

    Braise for 3.5 to 4 hours, turning the brisket once halfway through, until the meat is fork-tender.

12. 12

    Remove from oven and let the brisket rest in the braising liquid for 30 minutes.

13. 13

    Transfer the brisket to a cutting board and tent with foil. Strain the braising liquid, discarding the solids.

14. 14

    Skim the fat from the surface of the liquid and return it to the pot. Simmer over medium heat for 10-15 minutes to reduce slightly.

15. 15

    Slice the brisket against the grain into 1/2-inch thick slices and serve with the reduced braising liquid.