I just pulled this extremely tender beef brisket out of the oven. Slow-cooked to perfection in a luscious red wine reduction. I can’t wait to delve in!
Ingredients
– 2 tablespoons olive oil
– 2 onions, thinly sliced
– 4 cloves garlic, minced
– 1 cup red wine
– 2 cups beef broth
– 3 carrots, chopped
– 3 stalks celery, chopped
– 2 bay leaves
– 1 tablespoon fresh thyme leaves
– Salt and pepper to taste
Directions
1. Preheat your oven to 300°F (150°C).
2. Season the beef brisket generously with salt and pepper.
3. Heat olive oil in a large oven-proof pot over high heat. Add the brisket and sear each side until browned, about 3-4 minutes per side. Remove the brisket from the pot and set aside.
4. In the same pot, reduce the heat to medium. Add onions and garlic, sautéing until softened, about 5 minutes.
5. Pour in red wine to deglaze the pot, scraping up any browned bits from the bottom. Allow to simmer and reduce by half, about 4 minutes.
6. Return the brisket to the pot. Add beef broth, carrots, celery, bay leaves, and thyme. Bring to a simmer.
7. Cover the pot with a lid and transfer to the oven. Cook for about 4 hours or until the meat is tender and falls apart easily with a fork.
8. Remove the brisket from the pot and let it rest for 10 minutes before slicing. Serve with the vegetables and sauce from the pot.
Recipe Card
Slow-Cooked Beef Brisket
Ingredients
- – 2 kg beef brisket
- – 2 tablespoons olive oil
- – 2 onions thinly sliced
- – 4 cloves garlic minced
- – 1 cup red wine
- – 2 cups beef broth
- – 3 carrots chopped
- – 3 stalks celery chopped
- – 2 bay leaves
- – 1 tablespoon fresh thyme leaves
- – Salt and pepper to taste
Instructions
- Preheat your oven to 300°F (150°C).
- Season the beef brisket generously with salt and pepper.
- Heat olive oil in a large oven-proof pot over high heat. Add the brisket and sear each side until browned, about 3-4 minutes per side. Remove the brisket from the pot and set aside.
- In the same pot, reduce the heat to medium. Add onions and garlic, sautéing until softened, about 5 minutes.
- Pour in red wine to deglaze the pot, scraping up any browned bits from the bottom. Allow to simmer and reduce by half, about 4 minutes.
- Return the brisket to the pot. Add beef broth, carrots, celery, bay leaves, and thyme. Bring to a simmer.
- Cover the pot with a lid and transfer to the oven. Cook for about 4 hours or until the meat is tender and falls apart easily with a fork.
- Remove the brisket from the pot and let it rest for 10 minutes before slicing. Serve with the vegetables and sauce from the pot.