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Oven-Braised Beef Brisket
Instructions
1
Lay the brisket on a clean work surface or cutting board. Using the tip of a knife, cut small slits over the surface of the fatty side. Season the brisket liberally with the salt and pepper. Let the meat stand for 30 minutes at room temperature.
2
Meanwhile, peel the onion and carrots. Slice the onion into 3/4-inch half-moons, and slice the carrots on a diagonal into 1-inch pieces. Peel and smash the garlic cloves.
3
Preheat the oven to 300°F.
4
Set a large Dutch oven over medium-high heat and add the oil. When oil is shimmering, carefully place the brisket, fat side down, into the pot. Sear without moving until deeply browned on the bottom, 3-4 minutes. Flip brisket and sear on the opposite side, 3-4 minutes.
5
Transfer the brisket to a large platter.
6
Reduce heat under Dutch oven to medium. Add the onion, carrots, garlic, and herbs. Cook, stirring occasionally, until onion is slightly softened, 4-5 minutes. Pour the beef broth into the pot, scraping up any browned bits from the bottom. Stir in the vinegar and ketchup.
7
Place the brisket, fat side up, on top of the vegetables. Pour any drippings from the platter into the pot. Bring the liquid to a simmer, then remove pot from heat. Cover the Dutch oven with a lid (the lid needs to fit very snugly; if it doesn't, first tightly cover the pot with a piece of foil).
8
Bake the brisket on middle rack of oven until tender when pierced with a fork, about 4 hours.
9
Check to see that brisket is done. Remove from oven or add time as needed.
10
Transfer the meat to a cutting board and tent loosely with foil.
11
Strain the liquid from the Dutch oven through a colander into a large bowl. Set the vegetables aside. Measure the liquid; you should have about 2 cups. Add beef broth if needed (or if you have too much liquid, save it for another use).
12
Pour 1/4 cup of the strained liquid into a medium saucepan. Add the cornstarch and whisk until the mixture is completely smooth. Stream the remaining liquid into the saucepan and whisk to combine. Set over medium heat and cook, whisking steadily, until sauce bubbles and thickens, 2-4 minutes. Transfer to a gravy boat or serving bowl.
13
Cut the brisket into wide slices and transfer to a serving platter. Discard the herb stems and bay leaf from the carrots and onions, then spoon vegetables around the meat. Scatter the fresh thyme leaves over the meat and carrots and tuck in thyme sprigs. Serve with the gravy.
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Tips & Tricks (5)
- Sear Before Braising 🔥Develop a rich crust on all sides of the brisket over high heat before braising to create deep, caramelized flavors that elevate the entire dish.
- Low and Slow Temperature Control 🌡️Maintain a steady 275-300°F oven temperature for even, gentle cooking that breaks down collagen into gelatin without drying out the meat.
- Fat Cap Strategic Placement 🧈Position the brisket fat-side up during braising so rendered fat continuously bastes the meat, keeping it moist and flavorful throughout cooking.
- Vegetable Timing Matters 🥕Add carrots and onions during the final hour of braising to prevent them from becoming mushy and ensure they contribute fresh texture and flavor to your pan gravy.
- Rest and Slice Against the Grain ✂️Allow the brisket to rest 10-15 minutes, then slice perpendicular to the grain to break muscle fibers and maximize tenderness in every bite.
Recipe Facts
Diet at a Glance
Low Sugar
Low Carb
High Protein
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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