A slow, oven braised brisket is the perfect dinner for an indulgent night with minimal effort. A prime cut of beef gets slowly roasted in a flavorful braising liquid until it’s fall apart tender and served with silky sauce made from the same pot.
This braised beef brisket recipe uses red wine, onion, and herbs to create a moist, tender brisket and sauce all in one pot. Let your oven do most of the work, and enjoy a succulent beef dinner.
Looking for the perfect side dish for this recipe? Try Scalloped Potatoes, Roasted Asparagus, and Goat Cheese Salad.
Why you'll love this Oven Braised Brisket
- Flavorful and tender meat: The brisket is cooked to perfection in the oven with a combination of aromatic herbs, wine, and tomatoes, resulting in juicy and flavorful meat that melts in your mouth.
- Easy to make: Despite the lengthy cooking time, this recipe is actually quite easy to make. Once you've browned the brisket and combined the ingredients in the pot, you can simply let it braise in the oven while you attend to other things.
- Versatile: This recipe is great for a cozy family dinner, a holiday feast, or even meal prep for the week ahead. Plus, the silky sauce can be used to dress up other dishes, such as pasta or roasted vegetables.
The Perfect Wine Pairing
2019 Night Watch Proprietary Red
Sextant Estate Winery, Paso Robles, California
With beef brisket, you’ll still want lots of tannin, but you’ll want them soft – meaning the wine is made in a style where the tannin is mellow. Wines with soft tannin come across as velvety, smooth, and plush which is a must for beef brisket.
This 2019 Night Watch Proprietary Red is a Zinfandel-Petite Sirah Blend. It so perfectly showcases the Zinfandel’s elegant fruit notes, the Syrah’s rich dark aromas, and the bold structure of Petite Sirah. Each varietal is fermented and aged separately in a selection of new and used French, Hungarian, and American oak, then artfully combined into each unique vintage.
Zinfandel is the go-to red for many beef brisket lovers, and if you serve it with a tomato based sauce, like this recipe, a fruit forward Zinfandel makes for a great choice.
Blended with the Syrah, which is spicy and earthy, and the Petite Syrah, with intense aromas and strong balance, this wine makes for the perfect pairing.
Get your bottle to enjoy with this recipe here.
Ingredients & Substitutions
Full list of ingredients with measurements listed below in recipe card.
- Beef brisket - main protein ingredient. Can substitute with chuck roast or short ribs.
- Kosher salt and black pepper - for seasoning the brisket. Can use other types of salt and pepper.
- Onions - for flavor and texture in the tomato mixture. Can substitute with shallots or leeks.
- Garlic - adds flavor to the tomato mixture. Can adjust the amount of garlic to personal taste.
- Thyme and bay leaves - for aroma and flavor in the tomato mixture. Can use other herbs such as rosemary or oregano.
- Whole peeled tomatoes and tomato paste - the base for the tomato mixture. Can use crushed or diced tomatoes instead of whole.
- Chianti wine - adds richness and depth of flavor to the tomato mixture. Can substitute with other red wines such as Cabernet Sauvignon or Merlot.
- Parsley - for garnish. Can substitute with other fresh herbs such as cilantro or basil.
- Oil - for browning the brisket. Can use vegetable or canola oil.
Equipment
- Oven: To braise the brisket in the oven.
- Ovenproof Pot with Lid: To sear the brisket and then braise it in the oven. A Dutch oven or a heavy-bottomed pot with a tight-fitting lid works well.
- Tongs: To handle the brisket when searing and transferring it to the pot.
- Cutting Board: To slice the brisket after it's been cooked.
- Chef's Knife: To slice the brisket and chop the onions and garlic.
- Immersion Blender or Regular Blender: To blend the sauce until smooth and silky. An immersion blender is more convenient since it can be used directly in the pot, but a regular blender can also work.
- Ladle or Spoon: To spoon the sauce over the brisket during the braising process.
- Aluminum Foil: To cover the pot if the lid doesn't fit snugly.
How to make this Oven Braised Brisket
Full step-by-step instructions listed below in recipe card.
Preheat the oven to 350°F. Season a 3lb untrimmed flatcut brisket generously with kosher salt and black pepper. Heat some oil in a large ovenproof pot over medium-high heat. Once the oil is hot, add the brisket to the pot and brown it on all sides, which should take about 10 minutes. Remove the brisket from the pot and set it aside.
In the same pot, add two large onions that have been thinly sliced, six smashed garlic cloves, six sprigs of thyme, two bay leaves, a 28oz can of whole peeled tomatoes, one tablespoon of tomato paste, and 750ml of Chianti wine. Stir to combine everything and season the mixture with more salt and pepper if needed. Place the brisket on top of the tomato mixture with the fat side facing up. Cover the pot with a lid and braise in the oven for 3.5 hours, spooning the juices from the pot over the brisket every 30 minutes.
After 3.5 hours, remove the brisket from the pot and slice it against the grain. Place the sliced brisket on top of the onions and tomatoes, and spoon the silky sauce from the pot over the brisket. Garnish with chopped parsley. To make the sauce, use an immersion blender to blend the ingredients until smooth and silky. Alternatively, let the contents of the pot cool and then blend them in batches using a regular blender, and then add the blended sauce back to the pot to heat it up. Serve the silky sauce alongside the brisket. Enjoy!
Variations
- Spicy Oven Braised Brisket: Add some crushed red pepper flakes or cayenne pepper to the tomato mixture for a spicy kick.
- Barbecue Brisket: Use barbecue sauce instead of tomato paste and Chianti wine for a different flavor profile.
- Mexican-Style Brisket: Add some cumin, chili powder, and diced green chilies to the tomato mixture for a Mexican twist.
- Asian-Style Brisket: Use soy sauce, hoisin sauce, and rice vinegar instead of Chianti wine for an Asian-inspired flavor profile. Add some ginger and garlic to the tomato mixture for extra flavor.
- Slow Cooker Brisket: Instead of braising the brisket in the oven, place it in a slow cooker with the tomato mixture and cook on low for 8-10 hours or until tender.
- Smoked Brisket: If you have a smoker, smoke the brisket before braising it in the tomato mixture for a smoky flavor.
- Vegetarian Brisket: Substitute the brisket with a meat alternative such as seitan or tofu, and adjust the cooking time accordingly. Use vegetable broth instead of beef broth to braise the brisket.
FAQ's
What cut of brisket should I use for this recipe?
This recipe calls for a 3lb untrimmed flatcut brisket. However, you can use other cuts of brisket, such as point cut or corned beef, but the cooking time may need to be adjusted.
Can I make this recipe ahead of time?
Yes, you can make this recipe ahead of time. Braised dishes typically taste better the next day, as the flavors have time to meld together. Simply refrigerate the brisket and the sauce separately, and then reheat them on the stovetop or in the oven before serving.
What wine should I use for this recipe?
This recipe calls for Chianti wine, but you can use other types of red wine, such as Cabernet Sauvignon, Merlot, or Pinot Noir. The wine adds flavor to the dish, so use one that you enjoy drinking.
Can I freeze leftover brisket?
Yes, you can freeze leftover brisket. Allow it to cool to room temperature, then wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container. Label and date the container, and then freeze for up to 3 months.
Can I substitute the tomatoes with tomato sauce?
Yes, you can substitute the canned whole peeled tomatoes with tomato sauce. However, the texture and flavor of the dish may be slightly different. If using tomato sauce, reduce the cooking time by 30 minutes, as the sauce is already cooked.
Tips
- Choose the right cut of brisket: Look for a brisket with a nice layer of fat on top, as this will keep the meat moist and tender during cooking.
- Season the brisket generously: Don't be shy with the salt and pepper when seasoning the brisket, as it will help bring out the flavors of the meat.
- Brown the brisket well: Take the time to brown the brisket on all sides before braising it in the tomato mixture. This will add depth and flavor to the dish.
- Use a heavy ovenproof pot: Use a heavy pot, such as a Dutch oven, that can go from stovetop to oven. This will ensure even cooking and prevent the brisket from sticking to the bottom of the pot.
- Braise the brisket low and slow: Braising the brisket in the oven at a low temperature (350°F) for several hours will help break down the tough fibers of the meat and make it tender and flavorful.
- Spoon the juices over the brisket: Every 30 minutes or so, spoon the juices over the brisket to keep it moist and flavorful.
- Let the brisket rest before slicing: Once the brisket is done, let it rest for at least 10-15 minutes before slicing it against the grain. This will help the juices redistribute and make the meat more tender.
- Make the sauce silky: For a silky smooth sauce, use an immersion blender to blend the tomato mixture until smooth and silky. Alternatively, let the mixture cool down a bit before blending it in a blender and then reheating it.
Did you make this recipe?
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If you like this recipe, try these other recipes:
If you're making this brisket for a holiday gathering, you will also loves these side dishes and dessert.
📋 Recipe
Oven Braised Brisket
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Ingredients
- 3 lb Untrimmed Flatcut Brisket
- Kosher Salt
- Black Pepper
- 2 Large Onions thinly sliced
- 6 Garlic Cloves smashed
- 6 Sprigs of Thyme
- 2 Bay Leaves
- 28 oz Can Whole Peeled Tomatoes
- 1 tablespoon Tomato Paste
- 750 ml Dry Red Wine
- Parsley for garnish
- Equipment
- Oven
- Ovenproof Pot with Lid
- Tongs
- Cutting Board
- Chef's Knife
- Immersion Blender or Regular Blender
- Ladle or Spoon
- Aluminum Foil
Instructions
- Preheat oven to 350°F.
- Season Brisket with Salt and Pepper.
- Heat Oil in a large ovenproof pot over medium-high. Once hot, add Brisket to pot and brown on all sides, about 10 minutes. Remove from pot.
- Place Onions, Garlic, Thyme, Bay Leaves, Tomatoes, Tomato Paste, and Wine in pot and stir to combine. Season with Salt & Pepper.
- Place Brisket on top with the fat side up.
- Cover and braise in oven for 3.5 hours while spooning juices on top of the Brisket every 30 minutes.
- Remove Brisket from pot and slice against the grain. Serve on top of Onions and Tomatoes. Spoon sauce on top and garnish with Parsley.
- To make the sauce, use an immersion blender in the pot to blend the ingredients until smooth and silky. Alternatively, wait until the contents of the pot cool enough to add and blend in batches in a blender, then add back to the pot to heat up. Serve the silky sauce along side the brisket.
Notes
- Choose a good quality cut of beef brisket for the best flavor and texture.
- Allow enough time for the brisket to braise in the oven to ensure it becomes tender and flavorful.
- Spoon the juices on top of the brisket every 30 minutes to keep it moist and tender.
- Use an immersion blender to blend the sauce until it is smooth and silky.
- Allow the brisket to rest for 10-15 minutes before slicing to retain its juices.
- Serve the brisket on top of the onions and tomatoes with a generous amount of sauce
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