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  • Writer's pictureMichelle Iannelli-Rubin

One Pot Braised Beef Brisket

Updated: Nov 9, 2020

At the request of my first born, I prepared my first braised beef brisket. Did you know brisket is a cut of meat from the lower chest of beef or veal and is one of the nine beef primal cuts? Did you know that brisket is the cut used to make corned beef & pastrami? I had no clue!

Bathed in an aromatic red onion, rosemary, garlic, red wine & crushed tomato boil, then got baked in the oven for 3 hours at a low heat, with continual basting. This recipe was so easy to prepare and so delicious! The meat was tender, the vegetables enhanced the flavor. A perfect, slow cook, easy one pot meal that I look forward to making this again soon!

Inspired by this Food Network recipe by Tyler Florence of the show, Food 911:

Enjoy, and let me know if you give it a try! I'd love to hear about it.



4 large garlic cloves, smashed

1/2 teaspoon kosher salt

4 sprigs fresh rosemary, needles striped from the stem and chopped

1/4 cup extra-virgin olive oil

1 (4 pound) beef brisket, first-cut

Coarsely ground black pepper

4 large carrots, cut in 3-inch chunks

3 celery stalks, cut in 3-inch chunks

4 large red onions, halved

2 cups dry red wine

1 (16-ounce) can whole tomatoes, hand-crushed

1 handful fresh flat-leaf parsley leaves

3 bay leaves

  1. Preheat the oven to 325 degrees F.

  2. On a cutting board, mash the garlic and 1/2 teaspoon of the salt together with the flat-side of a knife into a paste. Add the rosemary and continue to mash until incorporated. Put the garlic-rosemary paste in a small bowl and add 2 tablespoons of olive oil; stir to combine.

  3. Season both sides of the brisket with a fair amount of kosher salt and ground black pepper. Place a large roasting pan or Dutch oven over medium-high flame and coat with the remaining olive oil. Put the brisket in the roasting pan and sear to form a nice brown crust on both sides. Lay the vegetables all around the brisket and pour the rosemary paste over the whole thing. Add the wine and tomatoes; toss in the parsley and bay leaves. Cover the pan tightly with aluminum foil and transfer to the oven. Bake for about 3 to 4 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.

  4. Remove the brisket to a cutting board and let it rest for 15 minutes. Scoop the vegetables out of the roasting pan and onto a platter, cover to keep warm. Pour out some of the excess fat, and put the roasting pan with the pan juices on the stove over medium-high heat. Boil and stir for 5 minutes until the sauce is reduced by 1/2. (If you want a thicker sauce, mix 1 tablespoon of flour with 2 tablespoons of wine or water and blend into the gravy).

  5. Slice the brisket across the grain (the muscle lines) at a slight diagonal.

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