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Classic Braised Beef Brisket for a Crowd

Close-up of tender, saucy slices of braised brisket stacked on a white plate.
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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.

Ingredients

Scale
  • 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

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

Find it online: https://carlacooking.com/braised-brisket-recipe-tender-oven-slices/