Braised Brisket Recipe

Season trimmed brisket with kosher salt, black pepper, and celery salt, pressing to adhere on all sides. Wrap tightly in plastic wrap and refrigerate for 3 hours, or best overnight.

Bring brisket to room temperature. Preheat oven to 275°F.

Heat bacon fat in a large roasting pan over high heat. Sear brisket on all sides until browned, about 7–10 minutes. Transfer to a platter to rest.

Reduce heat to medium and add the chopped onions, carrots, and celery to the pan. Cook until browned and just soft, about 15 minutes.

Add the burgundy red wine to the pan, bring to a boil, and cook until almost evaporated, about 10 minutes. Add garlic, thyme, and bay leaves.

Pour beef broth into the pan until it comes halfway up the side. Bring to a boil. Move vegetables to the sides of the pan and place the seared brisket in the center.

Braise uncovered in the oven until meat is tender, about 3 to 3.5 hours.

Transfer brisket to a tray, cover with foil, and keep warm. Optionally, remove fat from the surface of the braising liquid. Strain the liquid into a measuring cup and transfer cooked vegetables to a serving bowl.

Cook the braising liquid over high heat until reduced by half, about 15 minutes. Optionally, thicken with cornstarch mixed with water.

Slice brisket against the grain and arrange on a platter. Pour reduced braising liquid over and serve with vegetables.

Equipment Needed

Spice Level: