Braised Brisket is a one-pot wonder! Brisket, veggies and a perfect sweet-savory sauce is slow-cooked to perfection!
If you’re looking for a delicious dinner idea don’t look any further than this braised brisket recipe. This braised beef brisket is a simple recipe that packs a lot of flavor into every bite.
The prep work is basic and the results are phenomenal. This red wine-braised brisket would be a perfect main dish to serve up with you have guests you want to impress.
Slow Braised Brisket
This dutch oven braised brisket takes a couple of hours to cook in the oven after being seared to seal in the juices. I browned my beef quickly on each side so that it would get a nice crust going before I set it in the oven.
I quickly cooked some carrots and little cipollini onions. I love those tender little onions. They are small but mighty. Visalia or white onions are fine, but I thought the cipollini added a sweet little punch.
The secret to this brisket is the Rothschild Organic Hot Cherry Dip. Don’t get hung up on the word “dip”. These little jars are amazing! They are concentrated jars of flavor.
I added a whole jar of this cherry dip to my pan along with chicken broth, to make the most amazing sweet and savory sauce for this brisket.
The tart cherries in the dip become sweeter as they slowly cook in the pan. The wine portion of this dip becomes pronounced so that each bite brings you the perfect blend of sweet and savory. They are the perfect companion for tender, slow-cooked beef.
- Beef brisket
- Olive oil
- Whole carrots
- Cipollini onions
- Garlic cloves
- Rothschild Farms Organic Hot Cherry Merlot Dip
- Chicken broth
- Fresh thyme
For the exact amounts needed, please see the recipe card below.
How to Make Sweet and Savory Braised Brisket
- Preheat the oven to 325 degrees F.
- Heat your olive oil in a dutch oven or in a deep-sided skillet.
- Season your brisket with salt and pepper and place it into the pan.
- Sear both sides of the brisket for about 3 to 4 minutes or until the sides are nicely browned.
- Remove the brisket from the pan and set it aside.
- Add in the carrots and onions.
- Cook for another 5 minutes or until the vegetables are tender and begin to soften.
- Add the garlic, merlot dip, chicken broth, and thyme sprigs.
- Return your brisket to the pan and cover the top.
- Place in the oven for 3 hours.
- Remove the brisket place it onto a cutting board and allow it to sit for 5 minutes. Cut the brisket across the grain and serve with the sauce.
- A great tip for peeling the onions– To peel your onions place the onions into a bowl and cover with boiling water. allow to sit for 2-3 minutes and then drain the water and carefully peel the onions.
- Can’t find the cherry merlot dip? If you can’t find this wonderful merlot dip there you can switch it out for some cherry preserves or jam. Adding in a splash of wine can make it an excellent substitution. you could even use frozen bagged cherries instead. For a fun flavor twist, try using blueberry preserves.
- Do you trim the fat? I did not trim the fat on my brisket, I found that there really wasn’t much fat to trim. Any fat on the meat, I kept on so that it would flavor the brisket while it was slowly cooking.
Does brisket get more tender the longer you cook it?
Yes, this is one of those cuts of meat where if you slice into it too early it will be tough and dry but if you let it slow cook it will be perfection with juicy fall apart meat that feels as soft as butter when you chew.
How long should a brisket sit out before cooking?
Let your brisket come to room temp or sit out on the counter for 1 hour before cooking because this will help to reduce some of the cooking time and will help to give you fabulous results.
What does overcooked brisket look like?
If the meat is undercooked it will be hard and tough. If it’s so soft that it crumbles apart in your fingers (beyond the point of shredding with two forks) then you’ve probably overcooked it. If you overcooked it you may also notice that the juices drain from the meat and leave it feeling dry.
If you love brisket recipes then you may also love these suggestions:
- 3 lbs beef brisket
- 2 teaspoons olive oil
- salt, pepper
- 3 whole carrots, chopped
- 3/4 lbs cipollini onions
- 3 cloves garlic
- 1 jar Rothschild Farms Organic Hot Cherry Merlot Dip (13 oz.)
- 1 14 oz can chicken broth
- 1 bunch fresh thyme
- Preheat oven to 325.
- Heat olive oil in a Dutch oven or a deep skillet. Season brisket with salt and pepper and place in pan. Sear both sides of brisket for 3-4 minutes or until browned. Remove brisket from pan, set aside. Add carrots and onions to pan. Cook for 5 minutes or until vegetables begin to soften. Add garlic, merlot dip, broth and thyme sprigs to vegetables. Return brisket to pan. Cover and place in oven for 3 hours.
- Remove brisket to a cutting board and allow it to sit for 5 minutes. Cut brisket across the grain and serve with sauce.
- *to peel onions: place onions in a bowl and over with boiling water. Allow onions to sit for 2-3 minutes. Drain water and carefully peel onions.
Amount Per Serving Calories 559Total Fat 34gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 16gCholesterol 183mgSodium 412mgCarbohydrates 7gFiber 1gSugar 3gProtein 50g