Description
This Italian Style Braised Brisket is a hearty and flavorful main course featuring tender beef brisket slowly braised in a rich tomato-based sauce infused with garlic, herbs, and a touch of balsamic vinegar. Perfect for a comforting dinner, this dish combines the robust flavors of Italian spices with the melt-in-your-mouth texture of slow-cooked brisket.
Ingredients
Scale
Beef and Marinade
- 3–4 pound beef brisket, trimmed
- 2 tablespoons olive oil
- Salt and black pepper to taste
Vegetables and Sauce
- 1 large onion, sliced
- 4 garlic cloves, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 can (28 oz) crushed tomatoes
- 1 cup beef broth
- 1/2 cup red wine (optional)
- 2 tablespoons tomato paste
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes (optional)
- Fresh parsley for garnish (optional)
Instructions
- Preheat and Season: Preheat your oven to 325°F (165°C). Pat the brisket dry with paper towels to remove any excess moisture and season it generously with salt and pepper to enhance the meat’s natural flavor.
- Sear the Brisket: Heat olive oil in a large Dutch oven or heavy oven-safe pot over medium-high heat. Place the brisket in the pot and sear each side for 4–5 minutes until a golden-brown crust forms, which locks in juices. Remove the brisket and set it aside.
- Sauté Vegetables: In the same pot, add sliced onions, carrots, and celery. Sauté for 5–6 minutes until the vegetables soften and develop sweetness. Add minced garlic and cook for an additional minute to release its aroma without burning.
- Combine Sauce Ingredients: Stir in tomato paste into the softened vegetables, cooking briefly to deepen flavor. Then add crushed tomatoes, beef broth, optional red wine, balsamic vinegar, oregano, basil, and crushed red pepper flakes. Bring the mixture to a gentle simmer to meld all the flavors.
- Braise the Brisket: Nestle the seared brisket back into the pot, ensuring it’s mostly submerged in the sauce. Cover the pot tightly with a lid or foil to trap moisture and place it in the preheated oven. Braise for 3 to 3.5 hours, or until the brisket becomes very tender and easily pierced with a fork.
- Rest and Serve: Remove the pot from the oven and let the brisket rest for 15–20 minutes to allow juices to redistribute. Slice the brisket against the grain into thick pieces. Spoon the rich sauce and cooked vegetables over the slices, and garnish with fresh parsley if desired.
Notes
- Best made a day ahead—flavors deepen overnight, and it’s easier to slice when chilled.
- Reheat gently before serving to preserve tenderness.
- Serve with polenta, mashed potatoes, or crusty Italian bread for a complete meal.
