Braised Beef Brisket

This Braised Beef Brisket is the easiest recipe for oven roasted slow cooked meat that's so moist and tender, you can cut it with a fork! It even makes it's own caramelized onion sauce too.

Course Entree, Main Course

Cuisine American

Prep Time 10

Cook Time 3 30

Total Time 3 40

Servings servings

Calories 111kcal

Author Karrie | Tasty Ever After

Ingredients

1 tablespoon vegetable oil
1 (3 ½ Pound) flat cut fresh beef brisket, with "fat cap" (also called the first cut)
3 tablespoons sweet paprika
1 tablespoon kosher salt
½ tablespoon freshly ground black pepper
3 medium yellow onions cut into thin wedges
1 ½ cups white wine (or use sweet vermouth, marsala, or sherry)
4 cups chicken broth

Instructions

Preheat oven to 325F/163C degrees.
In a large dutch oven, heat the oil over medium-high heat. Rub the brisket all over with the 3 tablespoons paprika, 1 tablespoon salt, and ½ tablespoon black pepper. Put the brisket fat side down in the dutch oven and cook until brown on all sides, about 5-8 minutes. Remove the brisket and set aside.
Add the onions to the fat in the dutch oven and constantly stir until browned, about 5 minutes. Pour in the 1 ½ cups wine and cook until reduced by half. Place the brisket (fat side up) in the onion mixture and add the 4 cups chicken broth. Bring to a just a boil, then cover with a tight fitting lid and bake for 3 to 3 ½ hours, or until the brisket is fork tender.
Transfer the brisket to a cutting board, loosely cover with foil, and let rest for at least 15 minutes. Remove any excess fat from the top of the onion cooking liquid, if desired. Thinly slice the meat across the grain and place it in the onion braising liquid. Serve immediately or cool to room temperature, then cover and refrigerate overnight.

Video

Notes

Store brisket leftovers in a tightly covered container in the refrigerator for up to 3 days or freeze up to 2 months.
To reheat: Put the brisket and sauce in a pan over low heat until heated all the way through.

Nutrition