A slow-braised beef brisket is the kind of dinner that makes a meal feel like an occasion. This Beef Brisket recipe pairs a richly browned, fork-tender cut of beef with garlic, fresh rosemary, red wine, tomatoes, and hearty vegetables. As everything cooks together in the oven, the brisket absorbs the savory aromatics while the pan juices develop into a flavorful sauce. Crispy potato pancakes complete the meal, adding a golden, crunchy contrast to the tender meat.
The recipe begins with a simple garlic-rosemary paste. Mash the garlic with kosher salt, work in the chopped rosemary, and stir in olive oil. Season a four-pound first-cut brisket generously with salt and coarsely ground black pepper, then sear it in a roasting pan or Dutch oven until both sides develop a deep brown crust. This step builds flavor that carries through the entire dish.
Arrange carrots, celery, and halved red onions around the brisket. Add the rosemary paste, dry red wine, hand-crushed tomatoes, fresh parsley, and bay leaves. Cover the pan tightly with foil and braise at 325°F for three to four hours, basting every 30 minutes, until the meat is fork-tender. Allow the brisket to rest before slicing it across the grain at a slight diagonal. Meanwhile, reduce the cooking juices on the stovetop to make a concentrated sauce, thickening it with a little flour or corn starch, if desired.
A heavy-duty Dutch oven or covered roasting pan is useful for this recipe because it holds the heat and keeps moisture around the meat during the long braise. Make sure the pan is covered tightly so the brisket stays moist as it cooks.
The accompanying potato pancakes are made with grated russet potatoes and onions, seasoned with salt and pepper, and mixed with egg whites and fresh chives. Squeeze out as much liquid as possible before frying; this helps the pancakes turn crisp and golden. Serve them immediately, with applesauce if you like.
With about 35 minutes of preparation and four hours of cooking, this recipe is ideal for a relaxed weekend dinner or a special family gathering. Serve the sliced brisket with with Make-Ahead Mashed Potatoes, succulent Sour Cream Mashed Potatoes or awesome Garlic Goat Cheese Mashed Potatoes. This recipes also pairs well with tender vegetables, reduced pan sauce, and crispy potato pancakes for a comforting, satisfying meal.
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Beef Brisket
- Total Time: 4:35
- Yield: 4 1x
Ingredients
- 4 large garlic cloves, smashed
- 1/2 teaspoon kosher salt, plus more for seasoning
- 4 sprigs fresh rosemary, needles striped from the stem and chopped
- 1/4 cup extra-virgin olive oil
- 1 (4 pound) beef brisket, first-cut
- Coarsely ground black pepper
- 4 large carrots, cut in 3-inch chunks
- 3 celery stalks, cut in 3-inch chunks
- 4 large red onions, halved
- 2 cups dry red wine
- 1 (16-ounce) can whole tomatoes, hand-crushed
- 1 handful fresh flat-leaf parsley leaves
- 3 bay leaves
- 1 tablespoon all-purpose flour (optional)
- Potato Pancakes, recipe follows
Crispy Potato Pancakes
- 4 medium russet potatoes, peeled
- 2 medium onions
- Kosher salt and freshly ground black pepper
- 2 egg whites, lightly beaten
- 1/4 cup finely chopped chives
- Vegetable oil, for frying
- Serving suggestion: applesauce
Instructions
- Preheat the oven to 325 degrees F.
- On a cutting board, mash the garlic and 1/2 teaspoon of the salt together with the flat-side of a knife into a paste. Add the rosemary and continue to mash until incorporated. Put the garlic-rosemary paste in a small bowl and add 2 tablespoons of olive oil; stir to combine.
- Season both sides of the brisket with a fair amount of kosher salt and ground black pepper. Place a large roasting pan or Dutch oven over medium-high flame and coat with the remaining olive oil. Put the brisket in the roasting pan and sear to form a nice brown crust on both sides. Lay the vegetables all around the brisket and pour the rosemary paste over the whole thing. Add the wine and tomatoes; toss in the parsley and bay leaves. Cover the pan tightly with aluminum foil and transfer to the oven. Bake for about 3 to 4 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.
- Remove the brisket to a cutting board and let it rest for 15 minutes. Scoop the vegetables out of the roasting pan and onto a platter, cover to keep warm. Pour out some of the excess fat, and put the roasting pan with the pan juices on the stove over medium-high heat. Boil and stir for 5 minutes until the sauce is reduced by 1/2. (If you want a thicker sauce, mix 1 tablespoon of flour with 2 tablespoons of wine or water and blend into the gravy).
- Slice the brisket across the grain (the muscle lines) at a slight diagonal. Serve with potato pancakes.
- Crispy Potato Pancakes – Using a box grater or food processor, coarsely grate the potatoes and onions. Put the grated potatoes and onions together in cheesecloth or a tea towel and twist it to squeeze out the excess liquid. Put the dry potatoes and onions in a bowl and season with salt and pepper. Fold in the egg whites and chives to bind the mixture together.
- Heat a large non-stick skillet over medium heat and coat with 1/4-inch of oil. For each pancake, take about 2 tablespoons of the potato mixture and drop into the hot oil; gently flatten with a spatula so they fry up thin and crispy. Fry for 3 to 4 minutes on each side, until golden. Remove to paper towels to drain; season with salt while the potato pancakes are still hot. Continue frying, adding more oil as needed, until all of the mixture is used up. Serve immediately with apple sauce, if desired.
- Prep Time: :35
- Cook Time: 4:00
- Category: Entree
- Method: Oven