Description
This Italian Style Braised Brisket is a hearty and flavorful slow-cooked beef dish that combines tender brisket with a rich tomato and red wine sauce infused with traditional Italian herbs. Perfect for a comforting main course, it delivers deep, savory flavors that improve when made ahead. Serve with creamy polenta, mashed potatoes, or crusty bread for a satisfying meal.
Ingredients
Scale
Meat
- 3–4 lb beef brisket, trimmed
Vegetables
- 1 large onion, sliced
- 4 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
Liquids & Sauces
- 2 tbsp olive oil
- 1 cup dry red wine
- 1 can (28 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1 cup beef broth
Herbs & Spices
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp crushed red pepper flakes (optional)
- 1 bay leaf
- Salt and black pepper to taste
Garnish
- Chopped fresh parsley for garnish
Instructions
- Preheat and Prepare: Preheat the oven to 325°F (163°C). Pat the brisket dry with paper towels and season it generously with salt and black pepper on all sides.
- Sear the Brisket: Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Once hot, add the brisket and sear it for 4–5 minutes per side until it develops a rich brown crust. Remove the brisket and set it aside.
- Sauté Vegetables: In the same Dutch oven, add sliced onion, minced garlic, chopped carrots, and celery. Cook for about 5 minutes until the vegetables soften and become fragrant, stirring occasionally.
- Add Seasonings and Deglaze: Stir in tomato paste, dried oregano, dried basil, and crushed red pepper flakes (if using). Mix to combine then pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom for extra flavor.
- Add Tomatoes and Broth: Pour in the crushed tomatoes, beef broth, and add the bay leaf. Stir well to combine the sauce components.
- Braise the Brisket: Return the brisket to the Dutch oven, ensuring it is slightly submerged in the sauce. Cover the pot with a lid and transfer it to the preheated oven. Braise the meat for 3 to 3.5 hours, or until the brisket is fork-tender and easy to shred.
- Rest and Slice: Remove the brisket from the pot and let it rest for 10-15 minutes before slicing against the grain into thin slices to maintain tenderness.
- Thicken Sauce and Serve: If the sauce is too thin, simmer it gently on the stovetop until it thickens to your liking. Return the sliced brisket to the sauce, garnish with chopped fresh parsley, and serve warm.
Notes
- This dish is best if prepared a day ahead, allowing the flavors to meld deeply.
- Store sliced brisket in the sauce and reheat gently to maintain moisture and flavor.
- Pair with creamy polenta, mashed potatoes, or crusty bread to complement the rich sauce.
