Recipe: Braised Brisket, the Low and Slow Legend Returns

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.