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Braised Beef Brisket
Swap your usual pot roast recipe for this easy, budget-friendly Braised Beef Brisket. Create big flavors up front by browning the beef and vegetables, deglazing the pan with vinegar, and balancing the braising liquid with a touch of brown sugar.
👥 4 Servings⏱️ Prep & Cook: 4h 40m⏳ Prep: 5 min🔥 Cook: 4h 35m👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pot
- ●dutch oven
- ●baking sheet
- ●pan
- ●cutting board
📝 Preparation Steps
1
Preheat oven to 325 degrees. Pat brisket dry and season on all sides with salt and freshly ground black pepper.
Salt and freshly ground black pepper
2
In a Dutch oven or large pot over medium-high heat, heat oil until shimmering. Brown beef on all sides until a deep brown crust develops, about 7 to ⏱️ 10 minutes. Transfer beef to a rimmed baking sheet or plate.
3
To the Dutch oven, add onions, garlic, and bay leaves and cook until the onions have softened, about ⏱️ 5 minutes. Stir in balsamic vinegar and red wine vinegar, and deglaze the pan by scraping up any browned bits on the bottom.
bay leaves1red wine vinegar1 tablespoon
4
Add beef broth, brown sugar, onion powder, garlic powder, 1 teaspoon salt, and ½ teaspoon freshly ground black pepper, and bring to a simmer. Return brisket to pot. Cover and bake until meat is tender, about 4 to ⏱️ 5 hours, turning the brisket over after ⏱️ 2 hours.
onion powder2 teaspoonsgarlic powder1 teaspoon
5
Remove brisket to a cutting board and tent with foil for ⏱️ 10 minutes. Slice brisket thinly across the grain. On the bottom of a platter, arrange cooked onions, discarding bay leaves. Top with sliced brisket. Drizzle with pan juices and serve with pickled red onions if desired.
bay leaves1
Nutrition Facts
calories
550 kcal
fat Content
24 g
serving Size
1 cup
fiber Content
1 g
sugar Content
23 g
sodium Content
863 mg
protein Content
50 g
cholesterol Content
141 mg
carbohydrate Content
30 g
saturated Fat Content
7 g
unsaturated Fat Content
14 g
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