Description
This Italian Style Braised Brisket is a tender, flavorful dish where beef brisket is slow-cooked in a rich tomato and red wine sauce infused with aromatic herbs. Perfect for a comforting meal, this recipe combines classic Italian flavors with a hearty cut of meat to create an ultimate braised delicacy.
Ingredients
Scale
Beef and Seasoning
- 3 to 4 pounds beef brisket
- Salt and pepper to taste
For Searing and Aromatics
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
For the Braising Liquid
- 2 cups beef broth
- 1 cup dry red wine
- 1 can (14 ounces) crushed tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons dried oregano
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 2 bay leaves
For Garnish
- Fresh basil leaves
Instructions
- Preheat Oven. Set your oven to 325°F (160°C) to prepare for braising the brisket.
- Season the Brisket. Generously season the beef brisket on all sides with salt and pepper for enhanced flavor.
- Sear the Brisket. Heat olive oil in a large Dutch oven over medium-high heat. Once hot, sear the brisket for about 4 to 5 minutes on each side until well browned. Remove and set aside.
- Sauté Aromatics. Using the same pot, add the chopped onion and cook until softened, about 3–4 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Deglaze with Wine. Pour in the dry red wine, scraping the browned bits from the bottom of the pot. Let it simmer for 2–3 minutes to reduce slightly and concentrate flavors.
- Add Braising Ingredients. Stir in beef broth, crushed tomatoes, tomato paste, dried oregano, rosemary, thyme, and bay leaves. Mix everything well to combine.
- Return Brisket to Pot. Submerge the seared brisket into the sauce, making sure it is well covered by the liquid.
- Braise in Oven. Cover the Dutch oven with its lid and place it in the preheated oven. Let the brisket cook for about 3 hours or until it becomes fork-tender.
- Turn Brisket Midway. At the halfway point of cooking, check the pot and turn the brisket to ensure even cooking throughout.
- Rest and Serve. Remove the pot from the oven, let the brisket rest a few minutes, then slice against the grain. Serve topped with the rich tomato and herb sauce and garnish with fresh basil leaves.
Notes
- For best results, use a well-marbled brisket for tender and juicy meat.
- Adjust seasoning after braising according to taste.
- Serve with creamy polenta, mashed potatoes, or crusty Italian bread to soak up the sauce.
- Leftovers can be refrigerated and are equally delicious reheated.
- To make the dish gluten-free, ensure that the beef broth and tomato products contain no gluten additives.
