Typically I’d smoke or grill a brisket, but I’m here to say this Braised Beef Brisket is mighty tasty. After searing the beef brisket all over it’s laid on a bed of sautéed onions, carrots and celery. Garlic and thyme are added to a reduction and everything is braised to tender perfection.
I’m busting out my bacon fat yet again to help sear and brown the beef brisket prior to braising, it also is a great flavor weapon in lieu of olive oil.
Feel free to use the oil if no bacon fat is available. I keep a jar in the fridge after rendering bacon Sunday mornings for just this reason, or like in my Bacon Fat Gingersnap Cookies.
This starts off with a dry brine, a rub of kosher salt, black pepper and celery salt. It’s covered in plastic wrap and refrigerated at a minimum over night, but I’ve gone 2 days, too.
I’ve made this with a hearty red wine, but have had great success using fruit juices like a concord grape or cranberry juice if wine is not something you cook with.
The trick with a brisket to be sure is to cut it across the grain. This will ensure a fall apart, tender piece of meat. Otherwise it’s stringy and tough. Pour the reduced pan juices over after slicing on the cutting board or tray and serve.
I make mashed potatoes and spoon the pan juices on top, but roasted vegetables are always an option, too. The ones that are used in the braising have done their duty and are discarded before making the reduction from the braising liquid.
If there is any leftover braised beef brisket, I save it for making sandwiches the next day, too. Enjoy!
Braised Beef Brisket
- 8 lb beef brisket
- 3 tbsp salt
- 1 tbsp black pepper
- 1 tbsp celery salt
- 1/4 cup bacon fat
- 2 white onions large, coarsely chopped
- 6 large carrots peeled, coarsely chopped
- 6 celery stalks coarsely chopped
- 2 cups burgundy red wine or Concord grape juice
- 12 cloves garlic
- 2 tsp dried thyme
- 8 dried bay leaves
- 2 quarts beef broth
- Season brisket, pressing to adhere on all sides, with kosher salt, ground pepper and celery salt mixture. Place in pan large enough to accommodate (roasting pan) and cover tightly in plastic wrap. Refrigerate overnight or up to 3 days.
- Place a rack in lower third of oven and preheat to 275°F.
- On the stove top heat bacon fat in a large roasting pan set over 2 burners set on high. Remove plastic wrap from brisket and sear on all sides until browned, 7–10 minutes. Transfer to a baking sheet to rest.
- Reduce heat to medium-high and add the vegetables to pan. Cook, stirring occasionally, until browned and just soft, about 15 minutes. Add the wine or juice, bring to a boil, and cook until almost evaporated, 10 minutes. Add the garlic cloves, thyme and bay leaves. Pour in broth to come halfway up side of pan, and bring to a boil. Move the vegetables to the sides of the pan and place the seared brisket into center of aromatics and cover tightly with foil. Braise in oven until meat is tender, 3 hours.
- Transfer brisket to a tray, cover with foil and keep warm. Remove and discard the fat from surface of braising liquid. Strain braising liquid and discard cooked vegetables. Cook braising liquid over high heat until reduced by half, about 20 minutes.
- Transfer brisket to a cutting board and slice against the grain. Arrange on platter and pour reduced braising liquid over and serve immediately.