Oven Braised Beef Brisket
If you're looking for a comforting meal, this Oven Braised Beef Brisket recipe creates a sweet brothy sauce and fork tender meat. The beef is braised in a mixture of chicken bone broth, red wine vinegar, tomato paste, honey, garlic and onions. Tomato paste is the secret ingredient to build favor and sweetness in this recipe! Beef brisket has well marbled meat and lots of fat to make an incredibly rich braising liquid. However, this low and slow recipe turns any tougher cut of meat into something tender, juicy and flavorful. Trust us, you’ll want to keep going back for more! Pair this tender meat with roasted potatoes and cauliflower.
Oven Braise Beef Brisket Cooking Variations
Substitute different meat: This recipe is a great base and works well with a variety of meat. Use Beef Cross Rib Roast, Beef Chuck Roast or Beef Short Ribs. Basically any kind of meat that requires low and slow cooking. Either leave the meat whole or cut the meat into thirds so it’s mostly submerged in the liquid for a more tender final product.
Beef or chicken bone broth: When cooking beef we like to use chicken bone broth to enhance the beef flavor. But no matter what you have on hand either will work well!
Vinegar options: This recipe doesn’t use dry red wine but instead uses red wine vinegar to add depths of flavor. We have also made this recipe using apple cider vinegar but this will create a brighter and lighter broth flavor.
Sweetness: This recipe excels using a small amount of honey to add sweetness to the broth and meat. Depending on your sweetness preference, use between 2 to 3 tbsp.
What kind of tomato paste to use: We prefer the tomato paste in a squeeze tube, as it has less liquid and stores better in the fridge. However, since this recipe calls for caramelization of the paste, the tube or can will work well.
The secret ingredient: Why add tomato paste to meat?
Tomato paste is a great ingredient that has multiple uses as a pantry staple. Whenever adding tomato paste to a recipe it’s always a good idea to caramelize the paste in some kind of fat for a couple of minutes. Taking the time in this step to caramelize, cooks the sugars and intensifies the flavor. The tomato paste will go from a bright red to a deep brick red color. If you’re not sure when to add the paste, it’s best added when you’re almost done sautéing the aromatics and the veggies.
How to cook in the slow cooker?
You can also make this in a slow cooker. Make sure to brown the meat in a cast iron skillet and build flavor with the aromatics. Turn the slow cooker on low for about 5 to 6 hours. Cover with the lid and cook until tender.
Oven Braised Beef Brisket
Prep time: 30 minutes
Cook time: 3 ½ - 4 hours
Total time: 4 - 4½
Makes: 4 - 6 servings
Ingredients
3 - 3 ½ lbs Beef Brisket (cut into thirds)
1 tbsp beef tallow
4-6 garlic cloves, sliced
1 medium yellow onion, quartered
3 Tbsp tomato paste
3 tbsp red wine vinegar
2 tbsp honey
2 ½ cup chicken bone broth
2 ½ cups water
1 tsp salt
½ tsp ground black pepper
Instructions
1. Heat oven: Preheat the oven to 325 F. Open and remove the beef brisket from the packaging. Place on a cutting board, pat dry with paper towels. Let sit at room temperature for about 10 minutes or until all ingredients have been prepped. Either leave whole or cut into thirds. We like to cut into thirds as it helps the brisket cook faster, plus it stays submerged in the liquid for a more tender final product.
2. Brown the beef brisket: Heat 1 tbsp beef tallow over medium-high heat in a Dutch oven. Once the tallow is hot, add the beef brisket or pieces in a single layer (you may need to work in batches depending on size). Sear sides until they are deeply browned and the fat has become rendered. This will take about 3 to 4 minutes per side and we usually just sear 2 sides. Once browned, transfer the pieces to a bowl and set aside.
3. Saute the veggies: There is usually enough fat from the brisket that additional fat will not be needed to saute the veggies. Add the onions and garlic and stir until fully coated in the fat. Cook for about 5 minutes or until fragrant and translucent.
4. Caramelize the tomato paste: Push the veggies off to the side. In the middle of the Dutch oven, add a small amount of beef tallow (if more fat is needed) and then add the tomato paste in a thin layer. Let the tomato paste sit untouched for about a minute and then stir frequently to prevent burning for a couple of minutes until caramelized. The paste will go from a bright red to a deep brick red color as the sugars start to intensify in flavor. Once it becomes a deep red color, stir the tomato paste and veggies together.
5. Add the liquid & deglaze: Then add the red wine vinegar to deglaze the Dutch oven. Use a wooden spoon to scrape all those caramelized bits off the bottom. Once red wine vinegar is bubbling, slowly add in the water and chicken bone broth. Drizzle the honey, salt and ground black pepper into the liquid and mix well. Place the seared beef brisket back into the Dutch oven and bring to a low simmer. Before covering, make sure the meat is about two thirds submerged in the liquid. If needed add more broth or water. Cover and place in the oven.
6. Braise in the oven: Braise beef brisket for about 3 ½ to 4 hours or until fork tender. Every hour and half flip pieces to keep meat moist throughout the cooking process. When the beef is almost tender (around 3 to 3 ½ hours), remove the lid. Cook for another 30 minutes or until the liquid has cooked down and the beef is fork tender with a caramelized top.
7. Remove from the oven and let rest: Take the beef out from the oven and let it rest in the liquid for about 10 minutes before serving. Adjust seasoning as needed.
8. Enjoy: Serve brisket with lots of liquid, along with some smashed potatoes and roasted cauliflower.
9. Leftovers: Store leftover meat and liquid in separate airtight containers in the fridge for up to 4 days or frozen for up to 3 months.