Braised Brisket

6
Servings
20m
Prep Time
3h
Cook Time
3h 20m
Ready In


"If I am not able to smoke brisket...then this is how I prepare it. It turns out moist and juicy with full flavour."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (525.9 g)
  • Calories 635
  • Total Fat - 43.6 g
  • Saturated Fat - 14.4 g
  • Cholesterol - 222.1 mg
  • Sodium - 3070.8 mg
  • Total Carbohydrate - 14.7 g
  • Dietary Fiber - 3.9 g
  • Sugars - 7.9 g
  • Protein - 43.7 g
  • Calcium - 75.5 mg
  • Iron - 5.9 mg
  • Vitamin C - 14.2 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 350F.

Step 2

Trim fat off brisket.

Step 3

Slice garlic into thin pieces; and using a paring knife, insert knife into brisket to create little pockets for the garlic, and insert garlic into the pockets.

Step 4

Sprinkle brisket with cumin, cinnamon and sea salt.

Step 5

Place brisket into a roasting pan.

Step 6

Add onions, carrots, red wine, tomato sauce and fresh thyme around the brisket.

Step 7

Add enough water to come about three-quarters they way up the sides of the brisket.

Step 8

Cover with parchment paper and tinfoil (tinfoil does no react well with the acidity in tomatoes, so the parchment paper should fully cover the beef).

Step 9

Bake for 3 hours.

Step 10

Take brisket out of the oven, remove the meat, and let rest on a cutting board.

Step 11

Place the baking dish over medium heat on the stovetop to thicken the tomato sauce, about 5 minutes, stirring occasionally.

Step 12

While sauce thickens, slice brisket against the grain.

Step 13

Serve warm, topped with tomato sauce.

Tips & Variations


No special items needed.

Related

Mikekey

Great method for cooking brisket. The meat was juicy and flavorful, and the carrots and onions really absorbed the flavors and made a great side. I didn’t have to cook down the sauces, as they thickened up quite nicely in the oven. We love brisket and this is one of the best we have had.

review by:
(15 Oct 2018)