Settle in with this simple and easy braised brisket recipe, a classic dish that delivers big flavour with minimal effort. With just a few simple ingredients—aromatic garlic and onions, hearty carrots and celery, and a rich sauce—this brisket is proof that great food doesn’t have to be complicated.
As it slow-cooks in the oven, the braising liquid transforms into a velvety gravy that perfectly complements the tender, succulent meat. Ready in just 2½ hours, this recipe is perfect for Sunday dinners, holiday gatherings, or meal prep. No frills, no fuss—just deep, comforting flavour that hits all the right notes.
Effortless and Flavourful Braised Brisket Recipe
One of the best things about this braised brisket recipe is how simple the ingredients are—nothing fancy, just pantry staples and fresh produce that transform into something extraordinary. Here’s what you’ll need:
- Beef brisket: Look for a 1.4–1.5 kg cut, boneless brisket from your local butcher. Opt for sustainably sourced beef for the best quality and flavour. While this cut has little to no fat, slow cooking ensures it stays tender and juicy.
- Root veggies: A mix of carrots, parsnip, celery root (or stalks), leek, and onions creates the hearty, flavourful base for the dish.
- Garlic and tomato paste: These add depth and a touch of richness to the sauce.
- Broth: Beef broth is ideal for enhancing flavour, but water works just fine if that’s what you have on hand.
Pro Tip: Lightly dust the brisket with flour before searing. Not only does this help create a golden, caramelised crust, but it also thickens the sauce as it braises, giving you that perfect velvety texture.
How to Make Braised Brisket – 3 Easy Steps!
This dish is a labor of love, but the best part? The oven does most of the work for you.
- Sear: Pat the brisket dry, season with salt and pepper, dust with flour, and sear in a Dutch oven until golden.
- Sauté: Cook onions, carrots, celery, and garlic until softened. Stir in tomato paste for flavour.
- Braise: Add broth, return the brisket to the pot, and braise at 325°F for 2½ hours. Blend the veggies into a sauce, slice the beef, and serve!
Simple, satisfying, and packed with flavour!
Why You’ll Love This Brisket Recipe
- The ultimate comfort food: Warm, hearty, and deeply satisfying—this is comfort in every bite.
- Effortlessly delicious: Simple ingredients, easy prep, and the oven does most of the work.
- Perfectly versatile: Pair it with dumplings, spätzle, mashed potatoes, or crusty bread—any side will shine.
- Hands-off cooking: Once it’s braising, you can sit back and relax while the magic happens.
- Sauce perfection: Rich, velvety, and so flavourful, you’ll want to spoon it over everything on your plate.
If you loved this Braised Brisket Recipe, you’ll also enjoy my Italian Steak Pizzaiola or Middle Eastern Lamb Stew with Chickpeas. Both are hearty, flavourful dishes that are perfect for special occasions or cozy family dinners. Give them a try and add more comforting classics to your table!
Braised Beef Brisket
Ingredients
- 1 brisket of beef (1.4–1.5 kg), from the round or leg, boneless
- 1-2 teaspoons flour, for dusting
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 small yellow onions, peeled and cut into half-rings
- 1 large carrot, peeled and diced
- 1 parsnip, peeled and diced
- 1 small celery root (or 2 celery stalks,) peeled and diced
- 1 leek, cleaned and diced
- 2 cloves garlic, quartered
- 2 tablespoons tomato paste
- 2–3 cups beef broth or stock, as needed (500-750 ml)
Method
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Preheat the Oven and Prepare the Beef: Preheat your oven to 325°F (160°C). Pat the brisket dry with paper towels, rub the meat generously with salt and pepper, and dust lightly with flour.
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Sear the Beef: Heat olive oil and butter in a large Dutch oven or heavy casserole (with a lid) (Bräter) over medium-high heat. Sear the brisket on all sides until browned, then remove and set aside.
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Cook the Vegetables: In the same pot, add the onions, carrots, parsnip, celery, leek, and garlic. Cook for 8–10 minutes, stirring occasionally, until softened and lightly browned. Stir in the tomato paste and cook for 1–2 minutes to enhance the flavour.
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Braise the Brisket: Place the brisket back into the pot over the vegetables. Add enough water or beef broth to come halfway up the sides of the meat. Bring to a gentle simmer, cover tightly, and transfer to the preheated oven. Braise for 2,5 hours, flipping the brisket halfway through to ensure even cooking.
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Finish and Serve: Remove the brisket from the pot and let it rest for 10 minutes. Blend the vegetables and braising liquid directly in the pot using an immersion blender for a smooth sauce, or strain the mixture for a lighter gravy. Taste and adjust seasoning. Slice the brisket thinly against the grain and serve with the sauce poured over or on the side. Enjoy!
Notes
- Side Ideas: Serve with spätzle, any type of dumplings, boiled potatoes, mashed potatoes, or crusty bread and a green salad for a perfect pairing.
- Flavour Tip: For a more robust sauce, add a splash of dry white wine or red wine to the vegetables before adding the tomato paste.
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
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