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
Scale
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.
