Braised Brisket: 5 Hours for Amazing Slices

If you’ve ever smelled a kitchen filled with the deep, savory aroma of slow-cooked beef, you know that feeling of pure comfort mixing with tradition. That’s what this recipe is all about! When it comes to feeding a bigger crowd—especially for holidays—nothing beats a magnificent beef brisket. I spent years making sure my version was perfect, creating reliable, soulful home recipes that actually work even when life gets hectic. Trust me, this braised brisket isn’t just a main course; it’s the centerpiece that yields those gorgeous, meltingly tender slices everyone raves about. We’re taking a tough cut and transforming it into sheer holiday magic right here in your oven.

Why This Classic Braised Brisket Recipe Works (EEAT Focus)

I love taking tough cuts of meat and showing them who’s boss, and this brisket is my absolute prize winner. This isn’t some fussy, complicated dish that requires professional gear. This is tested, reliable cooking, just like my grandmother taught me—soulful food without the stress! You can trust this method because I’ve made it dozens of times, and it turns out amazing for big family dinners. It’s the perfect centerpiece for any celebration, which is why I always serve it alongside fresh Challah when we have company. That’s why I stand by this Jewish holiday brisket recipe.

Achieving Fork-Tender Slices Every Time

The secret to getting that slice-it-with-a-spoon texture isn’t rushing, ever. Brisket needs time to say thank you for all your work! We keep the oven temperature nice and low—just 325 degrees Fahrenheit—for a really long time, usually four to five hours. That low heat slowly melts all that tough collagen inside the meat and turns it into luscious gelatin. That is truly how you get that signature, meltingly tender braised brisket.

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Simple Seasoning for a Deeply Flavored Braised Brisket

I’m a firm believer that great flavor comes from simple steps done right. Before anything goes into the oven, we create a robust dry rub with just salt, pepper, garlic powder, and onion powder. Don’t skip the searing step, either! Browning the meat deeply in that Dutch oven locks in all those savory juices. This prep work is quick, but wow, does it pay off for your final braised brisket.

Ingredients Needed for the Perfect Braised Brisket Recipe

When you’re making a dish that feeds a crowd, you want your ingredients—and your shopping list—to be clear! I’ve kept this braised brisket recipe wonderfully straightforward by relying on pantry staples and a great piece of meat. Look for quality beef, and the rest is just simple additions that build huge flavor layers in the oven. Remember, these ratios are what I use for a hearty roast that satisfies everyone at the table, so don’t try to cut back on the broth or wine!

Selecting the Right Cut of Beef

For this recipe, always look for a full packer brisket, but ask your butcher specifically for the flat cut, sometimes called the first cut. The flat is leaner and much more uniform in thickness, which makes it so much easier down the road when you’re carving those beautiful, meltingly tender slices. If you end up with the point cut, it’s usually fattier and better suited for shredding, not neat slicing. This size—usually 5 to 6 pounds—is just perfect for about eight hungry people.

Step-by-Step Instructions for Tender Oven Brisket

Okay, let’s get down to the fun part—turning that seasoned hunk of meat into an incredible, fall-apart dinner! Following these steps exactly is how you guarantee an amazing tender oven brisket, far better than relying on a recipe that just throws everything in a slow cooker. Pay attention to the searing and the liquid level, because those little details make all the difference in the end result. If you love knowing the ‘why’ behind the cooking, check out my tips on how pot roast works—it’s the same magic!

Preparing and Searing the Braised Brisket

First things first, pat that beautiful brisket completely dry with paper towels—wet meat just steams, and we want a real sear! Smother it lovingly with that spice rub we made. Heat up your vegetable oil in a heavy Dutch oven until it shimmers. Then, sear the braised brisket hard on every side until you get that deep, dark brown crust. Don’t rush this; this crust is flavor locked in for the next five hours!

Building the Braising Liquid Base

Once the meat is resting (and you can smell that wonderful sear!), toss in your sliced onions, carrots, and celery. You need to cook these aromatics, stirring occasionally, until they soften up and get a little sweet, about eight minutes. This is building the foundation for your incredible gravy later. After that, nestle the brisket right back in—fat side up—on top of all those veggies. They act like a little steam rack!

The Long Braise for Ultimate Braised Brisket Tenderness

Now for the soaking stage! Pour in your diced tomatoes, the dry red wine, and the beef broth. It’s important that the liquid only comes about halfway up the side of the meat; we are braising, not boiling! Drop in those bay leaves, cover that Dutch oven *super* tightly with the lid, and pop it into the 325°F oven. Now, you wait. Four to five hours is what I schedule for the ultimate braised brisket. Just let the oven do its slow, patient work until it’s completely yielding.

SAVE IT

Tips for Success with Your Hearty Beef Roast Braised Brisket

You’ve done the hard part—the long, slow cook! But don’t rush the finish line; the last steps really guarantee this hearty beef roast ends up perfect. Listen, I’ve learned a few things over the years standing in the kitchen, wishing dinner was ready five minutes earlier. My biggest piece of advice is actually about what happens *after* the oven comes off. Resting is crucial, and so is what you do with those amazing flavorful juices left behind! If you ever want to try a different kind of big roast that skips the braise, check out some ideas for a beef tenderloin, but for brisket payoff, stick with this method.

SAVE IT

When you take the pot out, carefully lift that big hunk of meat out and put it on a cutting board. Tent it loosely with foil and just walk away for 20 minutes. Seriously, don’t touch it! This lets those juices settle back into the meat fibers instead of spilling out everywhere when you slice. That resting time is a non-negotiable step for a moist roast.

Making the Rich Gravy from the Braised Brisket Juices

Once the brisket is resting, look at that gorgeous liquid in the bottom of the pot! I always strain out the onions and veggies—they’ve given their all—and keep the liquid. If you prefer a thicker gravy, I just bring that liquid up to a simmer on the stove and maybe whisk in a little cornstarch slurry until it coats the back of a spoon. Taste it first, though! It’s already packed with salt and wine flavor, but sometimes you need just a tiny pinch more salt or pepper to bring that savory braised brisket flavor right to the front.

Make-Ahead and Storage for This Braised Brisket

I know how hectic holidays can get, and honestly, this is one recipe that actually gets *better* when you don’t eat it right away! My biggest tip for any braised brisket is to make it completely a day before you plan to serve it. Once the brisket is done cooking, just let it cool down in the cooking liquid right there in the pot. Then, cover the whole thing and pop it into the fridge overnight.

When you pull it out the next day, the nice layer of fat that solidified on top acts like a protective seal, keeping all that amazing moisture locked in. When you’re ready to serve, just warm it slowly in a low oven—like 300 degrees—until it’s heated through. It’s so much less stress than rushing dinner on the day of a party! For more tips on planning ahead, check out my ideas on make-ahead freezer tips.

Serving Suggestions for Your Jewish Holiday Brisket

A big, hearty main dish like this Jewish holiday brisket needs wonderful supporting actors on the plate! Since we’ve got that rich, savory gravy built up, you need things to soak it all up. For a true holiday feel, you absolutely must serve this alongside my recipe for crispy potato latkes—the texture contrast is just divine. Also, make sure you have a bright, fresh vegetable to cut through the richness, like roasted carrots or simple steamed green beans. It fills out the plate perfectly and makes the whole meal feel complete!

Frequently Asked Questions About Braised Brisket

I know you might have a few nagging questions about tackling a big piece of meat like brisket. It can feel intimidating, but that’s why I’m here! I’ve gathered the questions I get the most whenever I serve this hearty beef roast at family gatherings. Trust me, once you get the hang of it, you’ll wonder why you waited so long to try a truly great braised brisket recipe.

Can I make this braised brisket recipe in a slow cooker?

Yes, absolutely, you can adapt this! If your oven is already packed for the holidays, a slow cooker (or Crock-Pot) is a wonderful substitute for this braised brisket. Just make sure you still sear the meat first for flavor. You’ll need to add a little less liquid since the slow cooker doesn’t let much steam escape. Plan on about 8 to 10 hours on the low setting until it’s falling apart tender.

What is the best way to slice this tender oven brisket?

This is critical for the best eating experience! Even though this is the most tender oven brisket you’ll ever make, you still need to respect the grain. Always slice the meat *across* the grain, not with it. If you slice with the grain, those long muscle fibers remain intact, and your otherwise tender meat will end up tasting chewy. Cutting against those fibers shortens them, giving you those wonderful, easy-to-chew slices.

SAVE IT

Estimated Nutritional Data for Braised Brisket

Okay, while I’m not writing this recipe for calorie counting—it’s meant to be satisfying comfort food, after all—I know some of you like to have a general idea of what you’re eating! Based on the ingredients and a 5-ounce serving size, here are the numbers. Keep in mind that these values are just estimates, and they can swing a bit depending on how much wine evaporates or how much of that amazing gravy you drizzle over everything.

• Calories: Around 450
• Protein: A whopping 45 grams!
• Total Fat: About 25 grams
• Carbohydrates: Low, roughly 10 grams
• Sodium: This one’s higher, coming in around 650mg, so watch the salt shaker if you are sensitive!

This is definitely a hearty beef roast designed to fill you up, folks!

Share Your Experience Making This Classic Braised Brisket

Wow, that’s it! You’ve made a beautiful, mouthwatering braised brisket. I am so incredibly happy you trusted this recipe. Now, please tell me all about it! Did you get those meltingly tender slices? Did the smell fill your house? Drop your thoughts in the comments below—I read every single one! And if you post a picture of your amazing roast on social media, tag me so I can cheer you on! Happy cooking, and come back to the Carla’s Cooking blog anytime!

Classic Braised Beef Brisket for a Crowd

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Make fork-tender beef brisket slowly braised in a savory liquid. This recipe yields moist, flavorful slices perfect for holiday gatherings or family dinners.

• Author: Carla Davis
• Prep Time: 20 min
• Cook Time: 5 hours
• Total Time: 5 hours 20 min
• Yield: 8 servings 1x
• Category: Main Course
• Method: Braising
• Cuisine: American
• Diet: Low Fat

Ingredients

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• 1 (5-6 lb) beef brisket, flat cut
• 2 tablespoons kosher salt
• 1 tablespoon black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 tablespoons vegetable oil
• 2 large yellow onions, sliced
• 3 carrots, roughly chopped
• 3 celery stalks, roughly chopped
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 cup dry red wine
• 2 cups beef broth
• 2 bay leaves

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Instructions

1. Pat the brisket dry with paper towels. Mix the salt, pepper, garlic powder, and onion powder. Rub this mixture evenly over all surfaces of the brisket.
2. Heat the vegetable oil in a large Dutch oven over medium-high heat. Sear the brisket on all sides until deeply browned, about 3-4 minutes per side. Remove the brisket and set it aside.
3. Add the sliced onions, carrots, and celery to the Dutch oven. Cook, stirring occasionally, until the vegetables soften, about 8 minutes.
4. Return the brisket to the pot, fat side up, resting on top of the vegetables.
5. Pour the diced tomatoes, red wine, and beef broth around the brisket. Add the bay leaves. The liquid should come about halfway up the side of the meat.
6. Preheat your oven to 325 degrees Fahrenheit. Cover the Dutch oven tightly with a lid.
7. Braise the brisket in the preheated oven for 4 to 5 hours, or until the meat is completely fork-tender.
8. Carefully remove the brisket from the pot and place it on a cutting board. Tent it loosely with foil and let it rest for 20 minutes before slicing.
9. Strain the cooking liquid and vegetables, discarding the solids, or use the liquid to make a simple gravy. Slice the brisket against the grain before serving with the gravy.

Notes

• This brisket tastes even better when made a day ahead. Cool it completely in the liquid, then refrigerate overnight. Reheat slowly in the oven.
• If you are planning meals for the week, consider using leftovers for sandwiches or incorporating them into a keto meal plan delivery concept for easy lunches.
• For the best results, use a meat thermometer; the internal temperature should reach 200 to 205 degrees Fahrenheit when it is fork-tender.

Nutrition

• Serving Size: 5 oz cooked
• Calories: 450
• Sugar: 6
• Sodium: 650
• Fat: 25
• Saturated Fat: 9
• Unsaturated Fat: 16
• Trans Fat: 0
• Carbohydrates: 10
• Fiber: 2
• Protein: 45
• Cholesterol: 150