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    Braised Brisket

    September 5, 2024

    Unlike its smoked brisket counterpart, traditional braised Jewish brisket is meltingly tender and moist—and not a burnt end in sight! Cooked low-and-slow, it’s a hearty, cozy, winter warmer.

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    homemade braised brisket sliced on a serving platter nestled with carrots and potatoes

    Low and slow and full of flavor

    Our Recipe For The Best Braised Brisket

    This easy braised brisket recipe is an excuse for hibernation. We’re playing the long game with beef brisket that cooks in the oven for a few hours until devastatingly tender. If this sounds like your kind of meal, we also recommend our Wine Braised Beef with Mushrooms and Wine Braised Short Ribs. For more meals that cook themselves check out all of our easy weeknight dinners.

    homemade braised brisket sliced on a serving platter nestled with carrots and potatoes

    What Is Brisket?

    Many people hear the word “brisket” and think immediately of the smoked brisket that’s so iconic of Texas barbecue, but—for Jewish households especially—brisket’s toughness is combated not with a low-and-slow smoking but instead a low-and-slow braise. Whether you’re celebrating Passover, Rosh Hashanah or Hanukkah, or simply the joy of a small gathering, this beautiful, generous braise is perfect for a long, lazy, hands-off day of letting your oven do the work.

    brisket, wine, tomatoes, mustard, spices, carrots and potatoes in prep bowls for braised brisket

    Everything You’ll Need for This Oven Braised Brisket Recipe

    • Fresh garlic

    • Whole grain mustard

    • Tomato paste

    • Stock + apple cider vinegar OR red wine

    • Canned crushed tomatoes

    • Fresh thyme

    • Dried oregano

    • Garlic powder

    • Paprika

    • Brown sugar

    • Onions

    • Carrots

    • Potatoes

    raw beef brisket seasoned with salt and pepper on a cutting board
    seasoned beef brisket being browned in a dutch oven
    garlic, whole grain mustard and tomato paste being cooked in a dutch oven for braised brisket
    garlic, whole grain mustard, tomato paste, red wine and canned tomatoes being cooked in a dutch oven

    How To Braise Brisket

    1. Brown the brisket in a Dutch oven or braiser. Hot tip! Try not to move it, other than to flip it once. Leaving the meat alone is the best way to ensure a nice browning. Set the browned brisket aside.

    2. Sauté the garlic, mustard and tomato paste, then pour in the red wine (or stock + vinegar) and crushed tomatoes. Return the browned brisket to the pot, fatty side up.

    3. Stir together a little spice mix (thyme, oregano, garlic powder, paprika, brown sugar) and sprinkle it over the brisket. Add the onions and bring everything to a nice simmer.

    4. Into the oven! Pop the lid on and place the whole lovely thing into a 325°F oven for two hours.

    5. Pause to add the veg! Add the carrots and potatoes, and pop it back into the oven for yet another 2 hours.

    6. Check for doneness! Start checking after two hours by using your trusty instant-read thermometer. You could pull it at 190°F, but some say that as high as 200°F is the tender, moist sweet spot for braised brisket! Check with your thermometer, yes, but also just look at the meat. You want tender tender tender, but (especially if you're using the first cut) you also want to be sure the meat doesn’t dry out. Remember, braising is all about using low-and-slow moist heat to transform your brisket into something moist and meltingly tender. When it’s done, take the meat out of the pot and set it on a cutting board to rest. Cover it with foil to keep warm while you make the brisket sauce.

    7. Make the sauce. Put the pot on a burner over medium heat and simmer for about five minutes.

    8. Carve the brisket! Be sure to cut against the grain—that's especially important with tougher cuts of meat.

    9. Serve! Lay the sliced meat on a platter, surrounded by the carrots and potatoes. Drizzle the sauce over everything and invite everyone to dig in!

    Braised brisket and onions nestled in sauce in a dutch oven
    Braised brisket, carrots, potatoes and onions nestled in sauce in a dutch oven

    How to Store Braised Beef Brisket + Tips

    • What part of the cow is brisket? Brisket is a primal cut of beef, and was once considered undesirable but has become quite sought-after. Brisket isn’t just a single cut of beef—it is available in two cuts. There’s the “first cut” or “flat cut” which is a bit leaner, and the “point cut” or “second cut” which is fattier.

    • How much brisket to buy? Our recipe calls for a 4-pound brisket and serves 8, so our general rule of thumb is half a pound of brisket per person.

    • You can cook brisket a full day or two before you want to serve it, and the brisket is even easier to carve when it’s cold from the fridge. Cook it to completion and let it cool in its juices. Store it whole in an airtight container in the fridge, along with the sauce. When you’re ready to reheat the brisket, slice the meat (against the grain) while you preheat your oven to 250° F. Lay slices of brisket in an oven-safe pot along with the carrots and potatoes. Spoon the sauce over the top and cover it with a lid (or foil). Pop it in the oven for about an hour until it has warmed through.

    • You can freeze any leftovers, tightly sealed in freezer bags, for up to three months.

    braised brisket with potatoes, carrots and onions in a dutch oven
    homemade braised brisket sliced on a serving platter nestled with carrots and potatoes

    Need Some Bread With That?

    More Feast-Worthy Beef Recipes + More

    For more recipe inspiration, follow us on Facebook, Instagram, TikTok and Pinterest or order our cookbook. We love when you share your meals. Tag us on Instagram using #themodernproper. Happy cooking!

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    Braised Brisket

    Updated on September 5, 2024

    • Serves:  8
    • Prep Time:  20 min
    • Cook Time:  5 hrs 50 min
    • Calories:  554
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    Ingredients

    • 1 (4 to 5 pound) beef brisket, fat trimmed
    • 1 ½ tablespoons kosher salt, plus more to taste
    • 1 ½ teaspoons freshly cracked black pepper, plus more to taste
    • 2 tablespoons vegetable oil
    • 4 garlic cloves, minced
    • 1 tablespoon whole grain mustard
    • 2 tablespoons tomato paste
    • 1 ½ cups beef or chicken stock
    • 2 tablespoons apple cider vinegar
    • 1 (28-ounce) can crushed tomatoes
    • 1 tablespoon chopped fresh thyme
    • 2 teaspoons dried oregano
    • 2 teaspoons garlic powder
    • 1 teaspoon paprika
    • 2 tablespoons brown sugar
    • 2 medium yellow onions, cut into 1-inch-thick rounds
    • 1 pound carrots, halved lengthwise and cut into 2-inch pieces
    • 1 pound small waxy potatoes, cut into 2-inch pieces

    Method

    1. Preheat the oven to 325°F with a rack in the center position.

    2. Pat the brisket dry and season all over with salt and pepper.

    3. Heat the oil in a large Dutch oven or braiser over medium-high heat. Once the oil is glistening, add the brisket and cook, undisturbed, until browned, about 6 minutes per side.Transfer the meat to a plate and discard all but 2 to 3 tablespoons of fat.

    4. Reduce the heat to medium low. Add the garlic, mustard, and tomato paste. Cook for 1 minute, or until the garlic is fragrant. Add the stock, vinegar and crushed tomatoes, scraping up any browned bits from the bottom of the pot.

    5. Return the brisket (and any collected juices) to the pot, fattier side up. In a small bowl, mix together the thyme, oregano, garlic powder, paprika, and brown sugar. Sprinkle the seasoning over the brisket.

    6. Add the onions to the pot. Increase the heat to medium and bring the liquid to a simmer. Cover the pot and transfer it to the oven. Cook for 2 hours. Remove the pot from the oven and add the carrots and potatoes, nestling them into the liquid. Cover the pot and return it to the oven for another 2 hours, or until the vegetables are tender and the internal temperature of the meat reaches 200°F on an instant read thermometer.

    7. Transfer the brisket to a carving board and tent with foil to keep warm. Using a slotted spoon, transfer the vegetables to a serving platter.

    8. Return the pot over medium heat and simmer the sauce, stirring, until slightly reduced, 3-5 minutes. Season to taste with salt and pepper.

    9. Carve the brisket, cutting against the grain, into ½-inch thick slices and arrange on the serving platter with the vegetables. Pour the sauce over everything and serve.

    Slow Cooker Method

    1. Pat the brisket dry and season all over with the salt and pepper.

    2. Heat the oil in a large Dutch oven or braiser over medium heat. Once the oil is glistening, add the brisket and cook, undisturbed, until browned, about 6 minutes per side. Transfer the meat to a 6-7 quart slow cooker.

    3. To the same Dutch oven, add the garlic, mustard, and tomato paste. Cook for 1 minute, or until the garlic is fragrant. Add the stock, vinegar and crushed tomatoes, scraping up any browned bits from the bottom of the pot. Pour the liquid over the brisket in the slow cooker.

    4. In a small bowl, mix together the thyme, oregano, garlic powder, paprika, and brown sugar. Sprinkle the seasoning over the brisket..

    5. Add the onions to the slow cooker. Cook on HIGH for 5 hours. Add the potatoes and carrots to the slow cooker and cook on HIGH for another 2 hours.

    6. Transfer the brisket to a carving board, carve the brisket, cutting against the grain, into ½-inch thick slices. Arrange on the serving platter with the vegetables. Pour the sauce over everything and serve.

    Note: If you want to reduce the sauce a little, transfer it to a small saucepan set over medium heat and simmer, stirring, until slightly thickened.

    Instant Pot Method

    1. Pat the brisket dry and season all over with the salt and pepper.

    2. Set the Instant pot to Sauté mode. Add the oil. Once the oil is glistening, add the brisket and cook, undisturbed, until browned, about about 6 minutes per side. Transfer the meat to a plate and discard all but 2 to 3 tablespoons of fat.

    3. Add the garlic, mustard, and tomato paste. Cook for 1 minute, or until the garlic is fragrant. Add the stock, vinegar, and crushed tomatoes, scraping up any browned bits from the bottom of the pot. Transfer the brisket back to the Instant Pot.

    4. In a small bowl, mix together the thyme, oregano, garlic powder, paprika and brown sugar. Sprinkle the seasoning over the brisket.

    5. Lock the lid in place and close the venting valve. Select Pressure Cook mode and cook for 1 hour 45 minutes. Allow the pressure to release from the valve on its own for 15 minutes, then manually release the rest of the pressure if necessary.

    6. Add the onions, carrots and potatoes to the Instant Pot. Lock the lid in place and close the venting valve. Select Pressure Cook mode and cook for 15 minutes. Manually release the pressure.

    7. Set the Instant Pot to Sauté mode. Using a slotted spoon, transfer the potatoes and carrots to a serving platter. Transfer the brisket to a cutting board. Bring the sauce to a simmer and cook, stirring, until the liquid is reduced by half, 10-15 minutes.

    8. Carve the brisket, cutting against the grain, into ½-inch thick slices. Arrange on the serving platter with the vegetables. Pour the sauce over everything and serve.

    Nutrition Info

    • Per Serving
    • Amount
    • Calories 554
    • Protein 58 g
    • Carbohydrates 28 g
    • Total Fat 22 g
    • Dietary Fiber 5 g
    • Cholesterol 158 mg
    • sodium 992 mg
    • Total Sugars 11 g

    Braised Brisket

    Questions & Reviews

    Join the discussion below.

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    • Leslie

      How much red wine do I use? Instead of broth and vinegar. Have u tried it with wine?

      Hi Leslie, we haven't tested this with wine so unfortunately we don't have the exact amount to give you for best flavor outcome.

    • Tahlia

      Whats the best way to reheat if making ahead?

      In the oven on 350. Hope you enjoy!

    • Grace

      Can I substitute the whole grain mustard for Dijon? If so, should I make any adjustments?

      Should work ok, hope you enjoy Grace!

    • Sue

      How should I adjust the cook time for a 2.5 pound brisket?

      Start checking the temperature after 70 minutes. Take it out of the oven when it reaches 200F internally.

    • Heather

      Hi! I'm making this for the first time and I had to buy a 7 1/2 pound brisket for a family dinner this weekend. I looked up the time on a meat calculator on Google and it read to cook it for 9 hours and 14 min. Does that sound right to you? If so, when would you suggest I add the veggies?

      I've never cooked that large of a brisket before. I would just let the vegetables cook for around 2 hours. Hard to tell exactly what time to put it in, but I am sure it will turn our great!

    • Andi

      It’s not cold outside but I got brisket on sale so I had to try this. I made it as written using dry red wine. It is absolutely phenomenal! This is seriously the best brisket I’ve ever made. Thanks for another amazing recipe!

      Thanks Andi, we are so glad you loved it!

    • Gabe

      I’ve made a lot of brisket over time, particularly different braised recipes. By far my best brisket ever. The flavors were perfect and the meat just melted in your mouth. One tweak was I did add some red wine in addition to the broth and vinegar.

      Thanks Gabe, we are so glad you loved it! Love to hear it was our best ever!

    • Viks

      This was delicious. Thank you ☺️

      Thanks Viks, we are so glad you loved it!

    • Grace

      Absolutely phenomenal!!!!!!! Followed directions almost to a T (replaced whole grain mustard with stone ground mustard) and did not cook any vegetables with the meat (just did them separately). I’ve never made brisket before in my life and I could not believe now amazingly tender and flavorful this turned out. EVERYONE in my family loved it, including my sons (ages 1.5 - 8). Would absolutely make this again - next time to wow a crowd for sure! Thank you for such an amazing recipe!

      Thanks Grace, so happy your family loved it! Excellent job on your first brisket!

    • Danya

      Brisket perfection!! I pulled out 3 different recipes to try thinking I'd use the best part of each one. Luckily I thought to look at your site before I started and lo & behold your recipe here was just what I was looking for to start with. Followed it to a T just did a few more carrots and I also left the veggies in the sauce as it was pretty thick already. Wow was it absolutely delicious!! I will use this from now on!! Thank you!!

      Thank you Danya, we are so happy you loved it!