How to Make Braised Brisket

Trim the fat cap off the brisket so it's not too thick in some places.

Season both sides of the brisket with salt and pepper.

Add 2 tablespoons of olive oil to a roasting pan and heat over medium-high heat until hot.

Brown the brisket in the pan for about 5 minutes per side until nice and brown.

Remove the brisket from the pan and set it on a sheet tray.

Slice 2 pounds of yellow onions thinly and add to the pan.

Slice the white part of 1 leek thinly and add to the pan.

Slice 0.5 pound of celery and add to the pan.

Slice 1 pound of carrots and add to the pan.

Slice 8 ounces of mushrooms and add to the pan.

Add a small bunch of parsley, 2 bay leaves, and 4 large sprigs of thyme to the pan with the vegetables.

Saute the vegetables until softened and slightly colored, about a few minutes.

Add 2 tablespoons of tomato paste to the vegetables and stir for a couple more minutes.

Pour in 1 cup of red wine to deglaze the pan, scraping up any bits stuck to the bottom.

Nestle the brisket back into the pan with the vegetables and wine.

Cover the pan tightly with foil.

Preheat the oven to 300 degrees Fahrenheit.

Insert a thermometer into the brisket and cook until it reaches 203 degrees Fahrenheit, which should take about 3 hours and 50 minutes.

Once it reaches 203 degrees, set a timer for an additional 30 minutes before removing from the oven.

Equipment Needed

Spice Level: