Recipe: Braised Brisket, the Low and Slow Legend Returns

Apr 6

COURSE // Main Course

Prep Time: 30 minutes Cook Time: 4 Hours Servings: 4-6

I don’t always come across brisket at my local supermarket, so when I spotted a gorgeous cut sitting there like it was waiting for me, I couldn’t pass it up. It has been years since I last made brisket at home, but I had to stick with my tried-and-true method: a slow oven braise with vegetables, herbs, tomato paste and beef broth that promises a rich, deeply flavorful gravy that develops as the meat cooks low and slow.

This is one of those dishes that tastes even better the next day. The flavors have time to meld together, the brisket becomes even more tender, and every bite feels like comfort in its purest form. I had more ideas for how to use the leftovers—tacos, sandwiches, a hearty ragu, maybe even empanadas—than I had actual brisket to work with. Honestly, I'm still daydreaming about how life-changing my empanadas de trigo would be with this as part of the filling instead of my usual.

’Til next time.

Ingredients:

3–4 lb beef brisket, trimmed
Sea salt & freshly ground black pepper
2 tbsp olive oil
2 large onions, sliced
4 cloves garlic, minced
3 celery stalks, chopped
3 large carrots, peeled and chopped
2 tbsp tomato paste
1 tsp smoked paprika or a pinch of chili flakes for depth
1 cup water
2 cups beef broth
1 bay leaf
1 small bunch fresh parsley (reserve some for garnish)
Optional: a pinch of za'atar seasoning

Instructions:

Preheat oven to 325°F (160°C).
 Pat brisket dry and rub generously with mixture of oil, salt, pepper, herbs, and seasonings. In a large Dutch oven or oven-safe braising pan, heat olive oil over medium-high heat. Sear brisket for about 4–5 minutes per side, until deeply browned. Transfer to a plate.
In the same pot, add onions and sauté until softened and golden, about 8 minutes. Add garlic, carrots, and celery. Cook for another 5 minutes.
Stir in the tomato paste and cook for 2 minutes to caramelize slightly. Pour in beef broth, scraping up any browned bits from the bottom. Let it simmer for 2–3 minutes.

Return brisket to the pot. Add water, bay leaf and parsley (whole). Liquid should come about halfway up the meat—add more broth or water if needed.
Cover tightly with a lid or foil. Place in the oven and cook for 3.5 to 4 hours, until the brisket is fork-tender.
Remove from oven. Let brisket rest in the juices for 20–30 minutes before slicing against the grain. Garnish with chopped fresh parsley.