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4.19 from 11 votes

Braised Beef Brisket

This Braised Beef Brisket gets seared then laid on a bed of sautéed vegetables and thyme, a wine/broth reduction is poured over then covered and braised. Prep time does not included dry brine of 8 hours.
Prep Time10 mins
Cook Time3 hrs 20 mins
Total Time3 hrs 30 mins
Course: Dinner, Main
Cuisine: American, Western
Keyword: beef brisket, braised beef, brisket
Servings: 8 servings
Calories: 881kcal
Author: Kevin Is Cooking


  • 8 lb beef brisket
  • 3 tbsp kosher 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.


Calories: 881kcal | Carbohydrates: 11g | Protein: 98g | Fat: 41g | Saturated Fat: 14g | Cholesterol: 288mg | Sodium: 4797mg | Potassium: 1993mg | Fiber: 2g | Sugar: 4g | Vitamin A: 7785IU | Vitamin C: 7.2mg | Calcium: 93mg | Iron: 10.2mg