Braised Beef Brisket

Swap your usual pot roast recipe for this easy, budget-friendly Braised Beef Brisket. Create big flavors up front by browning the beef and vegetables, deglazing the pan with vinegar, and balancing the braising liquid with a touch of brown sugar.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 4 35

Total Time 4 40

Servings servings (1 cup each)

Calories 550kcal

Author Meggan Hill

Ingredients

3 pounds beef brisket
Salt and freshly ground black pepper
2 tablespoons olive oil
2 large red onions halved and thinly sliced
6 cloves garlic thinly sliced
1 bay leaves
1/3 cup balsamic vinegar
1 tablespoon red wine vinegar
3 cups beef broth or chicken broth
1/3 cup brown sugar packed
2 teaspoons onion powder
1 teaspoon garlic powder
pickled red onions for serving, optional (see note 2)

US Customary - Metric

Instructions

Preheat oven to 325 degrees. Pat brisket dry and season on all sides with salt and freshly ground black pepper.
In a Dutch oven or large pot over medium-high heat, heat oil until shimmering. Brown beef on all sides until a deep brown crust develops, about 7 to 10 minutes. Transfer beef to a rimmed baking sheet or plate.
To the Dutch oven, add onions, garlic, and bay leaves and cook until the onions have softened, about 5 minutes. Stir in balsamic vinegar and red wine vinegar, and deglaze the pan by scraping up any browned bits on the bottom.
Add beef broth, brown sugar, onion powder, garlic powder, 1 teaspoon salt, and ½ teaspoon freshly ground black pepper, and bring to a simmer. Return brisket to pot. Cover and bake until meat is tender, about 4 to 5 hours, turning the brisket over after 2 hours.
Remove brisket to a cutting board and tent with foil for 10 minutes. Slice brisket thinly across the grain. On the bottom of a platter, arrange cooked onions, discarding bay leaves. Top with sliced brisket. Drizzle with pan juices and serve with pickled red onions if desired.

Notes

Brisket: Look for flat cut brisket which is rectangular in shape and has a fat cap. If your brisket doesn't fit in the Dutch oven for browning, cut it in pieces and sear in batches.
Pickled red onions: In the bottom of a pint jar or other airtight container with a lid, pack 2 c. sliced red onions (about 1 medium). In a small saucepan over medium-high heat, bring 2/3 c. red wine vinegar, 1/4 c. sugar, and a pinch of salt to simmer, stirring until sugar is dissolved. Pour over onions, cover, and refrigerate until chilled, at least 1 hour.
Yield: This recipe makes about 4 cups of cooked brisket plus at least 1 cup balsamic onions.
Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition