Braised Brisket Recipe - Laura Vitale - Laura in the Kitchen Episode 550

Preheat the oven to 325°F.

Heat a large Dutch oven over medium-high heat and drizzle in a few tablespoons of olive oil.

Season the beef brisket on both sides with salt, pepper, and paprika.

Sear the brisket in the hot pot for a few minutes on each side until a nice brown crust forms.

Remove the brisket and set it aside on a clean plate.

Add a tablespoon of olive oil to the pot and add the chopped vegetables (carrots, celery, onion, garlic).

Season the vegetables with salt and pepper and cook until they develop some color and soften.

Deglaze the pot with red wine, scraping the bottom with a wooden spoon to release flavors.

Nestle the brisket back into the pot on top of the vegetables.

Add beef stock, crushed tomatoes, Worcestershire sauce, fresh rosemary, and fresh thyme to the pot.

Bring the mixture to a boil, then cover with a lid and transfer to the oven.

Bake for about 3 and a half hours until the brisket is tender.

Check for doneness by poking the brisket with a knife; it should release easily.

Remove the brisket from the pot and let it rest for a few minutes.

Turn the heat up high and let the sauce bubble for about 10 minutes to reduce.

Slice the brisket against the grain into pieces.

Taste the gravy and adjust seasoning if necessary.

Equipment Needed

Spice Level:

Dietary