This oven-braised brisket is the base recipe of the “cook once eat twice” brisket edition. This is the base for 2 dinners in addition to putting half in the freezer for another week. The recipe is pretty straightforward, low and slow gets you a delicious, tender piece of beef with savory gravy and veggies to go alongside. For dinner, the first night keeps it simple and serve this over cauliflower mash (keto) or buttered noodles or mashed potatoes (not keto). Check out this post for ideas on what to do with all of those delicious leftovers.
Make sure you take the time to let the meat rest, it really helps keep the meat tender and juicy. I hope you all love this recipe as much as we do, have any questions? Feel free to ask below I’m happy to answer! If you want to see all my new recipes follow my Facebook page Table and a Chair, I post all the new recipes there first!
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Oven Braised Brisket
Ingredients
- 1 5-6 pound beef brisket you are looking for a raw uncured piece of meat with a fat cap, not a corned beef brisket.
- 2 tablespoons kosher salt
- 2 teaspoons pepper
- 1 tablespoon oil
- 2 onions sliced
- 1 pound mushrooms sliced
- 1 pound turnips cubed
- 6 cloves garlic smashed
- 2 cups dry red wine
- 1 cup water
- 1 sprig fresh rosemary
Instructions
- Preheat your oven to 300°. Season your brisket all over with salt and pepper. Heat a large roasting pan or dutch oven over high heat and add the oil. Place the brisket in the pot and sear the brisket for 5-8 minutes without moving it around, then flip it and do the same thing. Remove the brisket and set aside.
- Reduce the heat to meduim. Add the mushrooms, onions, turnips, and garlic to the pot. Saute these for 5 minutes stirring often.
- Add in the wine and 1 cup of water. Bring this to a boil while scraping off any brown bits in the pot with a wooden spoon. Simmer for 10 minutes.
- Nestle in the brisket fat side up so the top 1/3 of it is above the liquid. Toss in the rosemary sprig and cover, cook for 3 hours.
- Uncover and continue to cook for 1.5-2 hours. Remove from the oven, cover, and let it rest at room temp for at least 30 minutes before cutting into it or pulling it apart.
- For serving, the first night we had a bed of mashed cauliflower and topped it with some brisket pieces, a few scoops of the mushroom/onion/turnip mix and some chives. Then place the leftover in the fridge to save for another dinner later in the week.
