Description
This Italian Style Braised Brisket is a hearty, flavorful main course featuring tender beef brisket slow-cooked in a rich tomato and red wine sauce with aromatic herbs and vegetables. Perfect for a comforting family dinner or special occasions, this dish combines the depth of Italian flavors with the satisfying texture of slow-braised beef, yielding melt-in-your-mouth meat and a luscious sauce.
Ingredients
Scale
Beef Brisket
- 3–4 lb beef brisket, trimmed
- 2 tbsp olive oil
- Salt and black pepper to taste
Vegetables & Aromatics
- 1 large onion, sliced
- 4 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
Tomato & Wine Sauce
- 1 cup dry red wine
- 1 can (28 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp crushed red pepper flakes (optional)
- 1 bay leaf
- 1 cup beef broth
Garnish
- Chopped fresh parsley for garnish
Instructions
- Preheat & Season: Preheat your oven to 325°F (163°C). Pat the brisket dry with paper towels and season it generously on all sides with salt and black pepper.
- Sear the Brisket: Heat olive oil in a large Dutch oven over medium-high heat. Once hot, add the brisket and sear on both sides until deeply browned, about 4–5 minutes per side. This step locks in flavor. Remove the brisket and set aside.
- Sauté Vegetables: In the same pot, add the sliced onion, minced garlic, chopped carrots, and celery. Cook and stir for about 5 minutes until the vegetables are softened and aromatic.
- Add Flavorings: Stir in the tomato paste, dried oregano, dried basil, and crushed red pepper flakes (if using). Cook for another minute to blend the flavors.
- Deglaze with Wine: Pour in the dry red wine to deglaze, scraping the bottom of the pot to loosen any browned bits. Let the wine reduce slightly for about 2–3 minutes.
- Add Tomatoes and Broth: Stir in the crushed tomatoes, beef broth, and add the bay leaf. Mix well to combine all ingredients.
- Braise in Oven: Return the brisket to the pot, nestling it slightly into the sauce so it’s partially submerged. Cover the Dutch oven with a lid and transfer it to the preheated oven.
- Slow Cook: Braise the brisket for 3 to 3.5 hours, or until the meat becomes fork-tender and easy to shred.
- Rest and Thicken Sauce: Remove the brisket from the pot and let it rest for 10-15 minutes before slicing. Meanwhile, place the pot back on the stovetop and simmer the sauce over medium heat to thicken it if needed, stirring occasionally.
- Serve: Slice the brisket against the grain, return slices to the sauce to coat, and garnish with chopped fresh parsley. Serve hot with your choice of creamy polenta, mashed potatoes, or crusty bread.
Notes
- This dish tastes even better when made a day ahead as the flavors meld overnight.
- Store sliced brisket in the sauce and gently reheat before serving to keep the meat moist and flavorful.
- Pair with creamy polenta, mashed potatoes, or crusty bread for a complete meal.
