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Slow Roasted Beef Brisket
Oven Roasted Beef Brisket smothered with roasted vegetables, red wine, and beef stock. A perfect make ahead Sunday dinner.
👥 4 Servings⏱️ Prep & Cook: 3h 20m⏳ Prep: 20 min🔥 Cook: 3h👤 Kelley Simmons📖 chefsavvy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- pan
- skillet
📝 Preparation Steps
1
Preheat oven to 300 degrees F. Season the brisket with salt and pepper.
2
Add 1/2 tablespoon oil to a cast iron skillet.Over high heat sear the brisket on both sides. This takes about ⏱️ 2 minutes on each side. Take out of the pan and set aside.
3
Add 1/2 tablespoon oil to the same cast iron pan. Cook carrots, celery and onion for about ⏱️ 3-4 minutes until slightly tender.Add garlic and cook for one minute.
medium carrots (medium dice)2
4
Add beef stock, red wine, and Worcestershire sauce. Bring to a simmer. Take off the heat and add in the bay leaves and season with pepper. Add the brisket back to the pan.
red wine3 tablespoonsWorcestershire sauce1 tablespoon
5
Place in the oven and cover. Cook until tender ⏱️ 3-4 hours. Baste every ⏱️ 30 minutes to an hour. If you run out of liquid add a bit more beef stock. The brisket should be easy to cut and fall apart when you pull at it with a fork.
6
Take out of the oven and let rest for at least ⏱️ 30 minutes. Cut or shred and serve immediately.
7
Serve with some of the pan drippings if desired!
Nutrition Facts
calories
434 kcal
fat Content
20 g
serving Size
1 serving
fiber Content
1 g
sugar Content
3 g
sodium Content
569 mg
protein Content
49 g
cholesterol Content
140 mg
carbohydrate Content
8 g
saturated Fat Content
6 g
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