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Savory Oven-Braised Beef Brisket: A Dinner Delight!

A delicious and tender oven-braised beef brisket, perfect for a hearty dinner.
Print Recipe
Prep Time 20 minutes
Total Time 4 hours 35 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 3 to 4 pounds beef brisket
  • 2 tablespoons olive oil
  • 1 large onion sliced
  • 4 cloves garlic minced
  • 2 cups beef broth
  • 1 cup red wine optional, can substitute with additional beef broth
  • 2 tablespoons brown sugar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • Fresh parsley chopped (for garnish)

Method
 

  1. Preheat your oven to 300°F (150°C).
  2. Season the brisket generously with salt and pepper on both sides.
  3. In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Sear the brisket for about 4-5 minutes on each side until browned. Remove the brisket and set aside.
  4. In the same pot, add the sliced onion and cook for about 5 minutes until softened. Add the minced garlic and cook for an additional minute.
  5. Pour in the beef broth and red wine (if using), scraping the bottom of the pot to release any browned bits.
  6. Stir in the brown sugar, Worcestershire sauce, Dijon mustard, thyme, and smoked paprika.
  7. Return the brisket to the pot, fat side up, so the fat bastes the meat as it cooks. Cover the pot with a lid or aluminum foil.
  8. Place the pot in the preheated oven and braise for 3 to 4 hours, or until the brisket is fork-tender.
  9. Once cooked, remove the brisket from the pot and let it rest for 15 minutes before slicing.
  10. Serve slices of brisket with the pan juices spooned over the top and garnish with fresh parsley.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 5gProtein: 30gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 14gCholesterol: 90mgSugar: 5g

Notes

  • For a sweeter flavor, add a couple of tablespoons of apple cider vinegar or a splash of balsamic vinegar to the braising liquid.
  • To make it a complete meal, add root vegetables like carrots and potatoes to the pot during the last hour of cooking.
  • Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

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