You know those dishes that everyone says taste even better if you make them ahead of time? This is a perfect example. The flavors continue to deepen as the braise sits, and it’s that much easier to skim the surface when the sauce has a chance to chill. This is part of BA's Best, a collection of our essential recipes.
Recipe information
Yield
10 to 12 Servings
Ingredients
1
2
2
3
5
6
2
1
1
1
8
Preparation
Step 1
Preheat oven to 350°. Season brisket with salt and pepper. Heat oil in a large ovenproof pot over medium-high. Cook brisket, turning occasionally, until browned all over, 8–10 minutes; transfer to a plate. Pour off fat from pot; discard.
Step 2
Place onions, celery, garlic, thyme, bay leaves, tomatoes, tomato paste, and wine in pot and stir to combine; season with salt and pepper. Place brisket on top, fat side up. Cover and braise in oven, spooning juices, onions, and tomatoes over brisket every 30 minutes, until meat is fork-tender, 3–3 1/2 hours.
Step 3
Uncover pot, nestle carrots around brisket, and cook until carrots are tender, top of brisket is browned and crisp, and sauce has thickened, about 30 minutes. Skim fat from surface of sauce; discard. Remove brisket from pot and slice against the grain to serve.
Step 4
If not serving immediately, transfer brisket to a large bowl and pour braising liquid over; let cool in sauce. Cover and chill, at least 4 hours and up to 4 days. To serve, preheat oven to 325°. Skim fat from surface of sauce; discard. Cover and reheat brisket in sauce, 1–1 1/2 hours.
Leave a Review
Reviews (130)
Back to TopReally good, full of flavor. Boyfriend made the first batch as is then second batch he added jalapeños to add some kick. Brought it to Easter Lunch and it was a hit.
Anonymous
Texas
4/21/2019
This recipe was awesome, super simple, and made a great main course for Hanukkah dinner. Adding this to my repertoire and will definitely make it again. It comes out extremely tender so make sure you have a good, sharp knife for slicing.
Anonymous
Atlanta, GA
12/23/2019
Wait! Where does the wine come in???
Anonymous
3/18/2020
Can this be made in a slow cooker?
Anonymous
4/2/2020
I just made this without the wine and tomatoes and with potatoes. Pot roast! But I like the tomatoes idea. They go well with chili after all. Cooking with wine I can take or leave, but you’ve given me ideas about my next braise. Thank you for that!
Anonymous
Indiana
8/22/2020
Very good and easy to make brisket! I used a 3 lb roast so I left out half the wine to avoid it being too overpowering, but left the other ingredients the same so there’d be extra sauce for the mashed potatoes I served it with. Leftovers were even better than the first day.
Detroit, MI
9/29/2020
amazing everytime. Dutch oven helps. I keep onions chunky cut and put carrots in earlier.
eddieTee
London UK
12/13/2020