If you have a craving for a rich, hearty meal that fills your kitchen with irresistible aromas, the Italian Style Braised Brisket Recipe is exactly what you need. This dish transforms a humble cut of beef into a tender, flavor-packed centerpiece, slowly cooked in a savory tomato and herb-infused sauce. The blend of red wine, garlic, and aromatic vegetables creates a taste experience that feels like a warm Italian embrace on your plate. Whether it’s a Sunday family dinner or a special gathering, this recipe promises to satisfy and impress with every forkful.
Ingredients You’ll Need
This recipe calls for a handful of simple but essential ingredients that each bring their own unique contribution to the dish. From the robust beef brisket that provides hearty depth, to the fresh herbs and vegetables that brighten and enrich the sauce, every component works together to create a beautifully balanced meal.
- Beef brisket (3 to 4 pounds): The star of the dish, its fat marbling helps keep the meat juicy and tender through braising.
- Olive oil (2 tablespoons): Used to sear the brisket for a deeply browned crust that locks in flavor.
- Kosher salt (1 1/2 teaspoons): Enhances the natural flavors of the meat and vegetables without overpowering them.
- Black pepper (1 teaspoon): Adds a subtle heat that complements the richness of the brisket.
- Yellow onion (1 large, sliced): Offers sweetness and body to the sauce as it softens during cooking.
- Carrots (3, chopped): Bring natural sweetness and texture contrast.
- Celery stalks (2, chopped): Give an aromatic earthiness that rounds out the flavor profile.
- Garlic (4 cloves, minced): Injects a warm, savory pungency essential to Italian cooking.
- Tomato paste (2 tablespoons): Concentrates the tomato flavor with a slight sweetness and acidity.
- Dry red wine (1 cup): Adds depth and complexity to the braising liquid.
- Beef broth (2 cups): Creates a rich, meaty base for the sauce to develop during slow cooking.
- Crushed tomatoes (1 can, 14.5 ounces): Provide a vibrant, tangy foundation for the braise.
- Dried oregano (1 teaspoon): Imparts a classic Italian herbaceous aroma.
- Dried thyme (1 teaspoon): Adds a subtle earthiness that complements the oregano beautifully.
- Crushed red pepper flakes (1/2 teaspoon): Deliver a gentle kick for a balanced heat.
- Bay leaves (2): Infuse the sauce with an aromatic depth during the long braising.
- Fresh parsley (1/4 cup, chopped, for garnish): Brightens the final dish with a fresh burst of color and flavor.
How to Make Italian Style Braised Brisket Recipe
Step 1: Preparing the Brisket
Begin by preheating your oven to 325°F. Pat the brisket dry with paper towels to help it sear properly. Generously season both sides with kosher salt and black pepper, the simple seasoning that allows the meat’s flavor to shine through. Heat olive oil in a heavy Dutch oven over medium-high heat and sear the brisket for about 4 to 5 minutes on each side until it develops a beautiful, deep brown crust. This step locks in juices and adds a rich layer of flavor that will carry through the whole dish.
Step 2: Building the Flavor Base
Remove the brisket and set it aside. In the same pot, add the yellow onion, carrots, and celery. Cook these until they soften and release their natural sweetness, about 5 to 7 minutes. Then add the minced garlic and stir for an additional minute until fragrant, filling your kitchen with that classic Italian aroma. Stir in the tomato paste and cook for another minute to deepen its flavor and caramelize the sugars.
Step 3: Creating the Braising Liquid
Deglaze the pot by pouring in the dry red wine. Use a wooden spoon to scrape up any browned bits stuck to the bottom—that’s pure flavor magic. Let the wine simmer gently for 2 to 3 minutes to reduce slightly and concentrate its taste. Then add beef broth, crushed tomatoes, oregano, thyme, crushed red pepper flakes, and bay leaves, stirring everything to combine perfectly.
Step 4: Slow Cooking the Brisket
Return the brisket to the pot, nestling it down so it’s almost covered by the sauce. Cover with a tight-fitting lid before transferring the Dutch oven to your preheated oven. Let the brisket braise slowly for 3 to 3 1/2 hours. The low and steady heat breaks down the tough fibers of the beef, turning it fork tender and infused with the rich Italian flavors of the sauce.
Step 5: Resting and Serving
Once the brisket is tender, remove the pot from the oven and allow the meat to rest in the sauce for about 20 minutes. This resting time lets the flavors settle and keeps the meat juicy. Slice the brisket against the grain for the most tender bites and serve it smothered in the luscious vegetables and tomato sauce. Finish with a sprinkle of fresh parsley to brighten the presentation and add a pop of freshness.
How to Serve Italian Style Braised Brisket Recipe
Garnishes
A handful of chopped fresh parsley isn’t just for looks—it adds a lively herbaceous note that cuts through the dish’s richness. If you like, add a few shavings of Parmesan or a drizzle of quality extra virgin olive oil for an extra touch of indulgence.
Side Dishes
This Italian Style Braised Brisket Recipe pairs beautifully with creamy polenta, silky mashed potatoes, or even some rustic crusty bread to mop up every bit of the savory sauce. Roasted seasonal vegetables can also complement the meal with a variety of textures and colors on your plate.
Creative Ways to Present
For a crowd-pleasing presentation, serve this brisket family-style right from the pot, letting everyone ladle their own helpings. Alternatively, arrange sliced brisket on a platter topped with sauce and garnishes for a more formal dinner. For an elevated twist, place slices over buttered noodles or polenta and sprinkle with toasted pine nuts and fresh basil.
Make Ahead and Storage
Storing Leftovers
Leftover braised brisket keeps wonderfully in the refrigerator for up to 3 days. Store the meat along with its sauce in an airtight container to maintain moisture and flavor. The sauce tends to thicken overnight, making it even more luscious.
Freezing
If you want to prepare ahead, this Italian Style Braised Brisket Recipe freezes exceptionally well. Portion the brisket and sauce into freezer-safe containers or bags and freeze for up to 3 months. Thaw slowly in the refrigerator before reheating to preserve the texture and taste.
Reheating
Reheat leftovers gently over low heat on the stove, covered, to prevent drying out the meat. You may add a splash of broth or water if the sauce has thickened too much. Alternatively, warm it in the oven at 300°F, covered with foil, until heated through.
FAQs
Can I use a different cut of beef instead of brisket?
While brisket is ideal for its rich marbling and tenderness when slow cooked, you can substitute with chuck roast or bottom round for a similar texture and flavor. Just be mindful of cooking times, as they may vary slightly.
Is it necessary to use wine in the recipe?
The red wine adds complexity and depth to the sauce but if you prefer to omit it, you can replace it with extra beef broth and a splash of balsamic vinegar for acidity.
How do I know when the brisket is done braising?
The brisket is ready when it is fork tender and slices easily without resistance. This usually takes about 3 to 3 1/2 hours at 325°F but can vary slightly depending on the thickness of the meat.
Can I make this recipe in a slow cooker?
Yes, after searing the brisket and sautéing the vegetables on the stovetop, transfer everything to a slow cooker. Cook on low for 8 to 10 hours or until the meat is tender and infused with the sauce.
What can I do if the sauce is too thin after braising?
If you prefer a thicker sauce, remove the brisket and simmer the liquid on the stovetop until it reduces to your desired consistency. Alternatively, stir in a small slurry of cornstarch and water and cook until thickened.
Final Thoughts
This Italian Style Braised Brisket Recipe is the ultimate comfort food that brings people together with its deep flavors and tender meat. Whether you’re cooking for family or friends, this one-pot marvel will soon become a staple in your recipe collection. Don’t be shy—give it a try and enjoy the warm, soulful taste of Italy right at your own table.
Print
Italian Style Braised Brisket Recipe
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 50 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Braising
- Cuisine: Italian
- Diet: Gluten Free
Description
This Italian Style Braised Brisket is a comforting and flavorful main course featuring tender, slow-cooked beef brisket simmered in a richly seasoned tomato and red wine sauce with aromatic vegetables and herbs. Perfect for a hearty Sunday dinner, this dish delivers melt-in-your-mouth meat infused with classic Italian flavors.
Ingredients
Beef and Seasoning
- 3 to 4 pounds beef brisket
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
For Searing
- 2 tablespoons olive oil
Vegetables and Aromatics
- 1 large yellow onion, sliced
- 3 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
Sauce Ingredients
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 2 cups beef broth
- 1 can (14.5 ounces) crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper flakes
- 2 bay leaves
Garnish
- 1/4 cup chopped fresh parsley
Instructions
- Preheat and Season: Preheat your oven to 325°F. Pat the beef brisket dry with paper towels, then season generously on both sides with kosher salt and black pepper to enhance flavor and promote a good sear.
- Sear the Brisket: Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Once hot, sear the brisket for 4 to 5 minutes per side until it develops a deep, rich brown crust. Then remove the brisket and set it aside on a plate.
- Sauté Vegetables: In the same pot, add the sliced onion, chopped carrots, and celery. Cook for 5 to 7 minutes until the vegetables are softened. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add Tomato Paste: Mix in the tomato paste and cook for another minute. This step intensifies the tomato flavor and adds depth to the sauce.
- Deglaze with Wine: Pour in the dry red wine, using a wooden spoon to scrape up all the browned bits from the bottom of the pot. Let it simmer for 2 to 3 minutes to cook off the alcohol and concentrate the flavors.
- Add Broth and Tomatoes: Stir in the beef broth, crushed tomatoes, dried oregano, dried thyme, crushed red pepper flakes, and bay leaves. Mix well to combine all the ingredients.
- Braise the Brisket: Return the seared brisket to the pot, nestling it into the sauce so that it is mostly submerged. Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven. Braise for 3 to 3 1/2 hours until the meat is fork-tender and easily pulls apart.
- Rest and Serve: Remove the brisket from the oven and let it rest in the sauce for 20 minutes. Slice the brisket against the grain, then spoon the vegetables and sauce over the slices. Garnish with chopped fresh parsley before serving.
Notes
- For deeper flavor, prepare the brisket a day ahead and refrigerate overnight, then reheat gently before serving.
- Skim excess fat from the sauce if desired to reduce greasiness.
- This dish pairs wonderfully with creamy polenta, mashed potatoes, or crusty bread to soak up the delicious sauce.
