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Braised Brisket of Beef

Prep Time15 minutes
Cook Time3 hours 10 minutes
Total Time3 hours 25 minutes
Course: Main Course
Cuisine: American


  • 4 pounds brisket
  • salt and pepper to taste
  • flour as needed (optional)
  • vegetable oil as needed
  • 2 large Spanish onions roughly chopped
  • 5 cloves garlic chopped
  • 1 cup dry red wine
  • 1 pint beef stock plus extra if needed
  • 8 ounces tomato sauce or canned tomatoes chopped
  • 1 splash apple cider vinegar optional
  • 2 tablespoons brown sugar optional
  • 2 tablespoons Worcestershire sauce
  • 3 bay leaves
  • 1 tablespoon chopped fresh thyme
  • 6 red potatoes quartered
  • 5 large carrots cut into large chunks


  • Preheat your oven to 325° F.
  • Liberally season the brisket with salt and pepper.
    Some cooks also like to dust it with flour for a crisper external texture and to add a modicum of thickening to the fluid but this is not absolutely necessary.
  • In a large, heavy, oven-proof Dutch oven heat the oil. Sear the brisket until well browned on each side. Remove the meat and set aside.
  • Sauté the onion, adding more oil if necessary. When the onion is almost done add the garlic and sauté one more minute.
  • Add the wine and deglaze. Reduce the wine to about half.
  • Add the remaining ingredients except the potatoes and carrots. Add additional salt and pepper.
  • Return the meat to the pot. Cover and place in the oven for 2 hours and 15 minutes.
  • Then add the potatoes and carrots.
  • Check the fluid level in the pot. If it looks low add some more stock.
  • Cook another 45 minutes or until the vegetables have reached your desired tenderness.