Make Ahead Braised Beef Brisket

Preheat the oven to 325°F.

Season the brisket on both sides with salt and pepper.

In a large Dutch oven or heavy bottom saucepan, heat vegetable oil over medium-high heat.

Brown the brisket on all sides for about 5 minutes per side, then transfer to a plate and set aside.

In the same pot, add butter and 2 sliced onions. Cook over medium heat, stirring often, for about 10 minutes until tender.

Add 2 cloves of minced garlic and cook for about 30 seconds to 1 minute until fragrant.

Pour in a bottle of fruity but dry red wine, followed by beef broth, ketchup, and tomato paste. Stir well to combine.

Return the brisket to the pot along with any accumulated juices. The liquid should come up about 2/3 of the way up the meat.

Cover the pot tightly with a lid or aluminum foil and place it in the preheated oven for 3 hours, flipping the brisket every hour.

After 3 hours, remove the brisket from the sauce and refrigerate both the meat and sauce separately for several hours or preferably overnight.

The next day, slice the brisket thinly against the grain, removing any large pieces of fat.

Arrange the sliced brisket in a 3/4 glass baking dish and pour the defatted sauce over it.

Add peeled and sliced carrots on top of the brisket and sauce, ensuring they are not fully submerged.

Cover the baking dish with foil and bake at 350°F for 45 minutes to 1 hour until heated through.

Serve directly from the baking dish or arrange on a platter with sauce in a separate bowl.

Equipment Needed

Spice Level: