Ingredients
- 4–5 lb First Cut Brisket
- 3 large onions, sliced
- 6 cloves garlic
- 1 cup beef broth
- 1 cup crushed tomatoes
- 1/2 cup dry red wine
- 2 tbsp tomato paste
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt, pepper, and olive oil
Instructions
- 1
Season brisket generously on all sides with salt, pepper, garlic powder, and onion powder. Let sit at room temperature 30 minutes.
- 2
Heat oil in a large roasting pan or Dutch oven over high heat. Sear brisket fat-side down first, then all sides, until deeply browned.
- 3
Remove brisket. Cook onions in the same pan until golden, about 15 minutes. Add garlic and tomato paste, cook 2 minutes.
- 4
Deglaze with wine. Add broth and crushed tomatoes. Return brisket fat-side up. Liquid should come halfway up.
- 5
Cover tightly with foil or a lid. Braise at 300°F for 4–4.5 hours. Brisket is done when a fork slides in with no resistance.
- 6
Cool completely before slicing. Always slice against the grain. Reheat in the braising liquid.
Butcher's Tip
Brisket is always better the next day. Make it Thursday, slice it cold, reheat in the sauce Friday. The texture and flavor improve dramatically overnight.
Used in this recipe
First Cut Brisket
