Description
Tender oven-braised brisket with onions, carrots, red wine, honey, and balsamic vinegar.
Ingredients
4-pound beef brisket
2 teaspoons kosher salt
1 teaspoon black pepper
1 tablespoon neutral oil
3 large yellow onions, sliced
4 carrots, sliced
4 garlic cloves, minced
2 tablespoons tomato paste
1½ cups dry red wine
1½ cups beef broth
¼ cup honey
2 tablespoons balsamic vinegar
6 fresh thyme sprigs
2 bay leaves
Instructions
1. Heat the oven to 325°F. Pat the brisket dry and season it with kosher salt and black pepper.
2. Heat the oil in a large Dutch oven or heavy roasting pan over medium-high heat. Sear the brisket for 4 to 5 minutes per side, until browned. Transfer it to a plate.
3. Add the onions and carrots to the pan. Cook for 8 minutes, stirring occasionally, until the onions begin to soften. Add the garlic and cook for 30 seconds.
4. Stir in the tomato paste. Pour in the red wine, scraping up the browned bits from the pan. Add the beef broth, honey, balsamic vinegar, thyme, and bay leaves.
5. Return the brisket to the pan, fat side up. Cover tightly with a lid or two layers of foil.
6. Braise for 3 hours, then check the brisket. Turn it carefully, cover again, and cook for 30 to 60 minutes more, until fork-tender.
7. Rest the brisket in its sauce for 20 minutes. Slice it thinly against the grain, then return the slices to the sauce before serving.
Notes
Braise until the brisket is fork-tender; cooking time can vary with brisket thickness.
Slice thinly against the grain for the most tender texture.
For make-ahead brisket, chill it in the sauce overnight, remove the firm fat, slice, and reheat gently in the sauce.
Nutrition
- Serving Size: About 6 ounces brisket with sauce
- Calories: 510 kcal
- Sugar: 13 g
- Sodium: 590 g
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.5 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 42 g
- Cholesterol: 125 mg