Skip to content

Tender Braised Beef Brisket

This Tender Braised Beef Brisket is richly flavorful, succulent, and ultra-tender. This recipe is all about achieving maximum flavor with minimum effort. It can be made ahead of time and tastes even better the next day. Perfect for meal prep, too.

Overhead shot of tender braised brisket in a Dutch oven.
This super tender braised beef brisket is packed with flavor in each bite.

Video: Watch Us Make It

Why This Recipe Stands Out

We love making anything and everything that is hearty and comforting, and this Dutch Oven Brisket is no exception. Here’s why we love this recipe:

  • Simple: The recipe uses simple, everyday ingredients that you probably already have in your pantry.
  • Flavor: The slow braising method brings out the rich, deep flavors of the beef brisket just like it does for our Garlic Soy Braised Chicken.
  • Easy: It is a fuss-free method that doesn’t require pre-searing or deglazing.
  • Versatile: The braised beef brisket pairs well with a variety of sides, from veggies to rice, noodles, or potatoes.
  • Make Ahead: The recipe can be made a day ahead, and it tastes even better the next day! It’s seriously one of our favorite meal-prep recipes.
  • Tender: The slow braising guarantees that the beef brisket is ultra-tender and melt-in-your-mouth delicious.
  • Meal Prep: This dish is great for weekly meal prep, as it keeps well.
  • Crowd-Pleaser: The recipe is a hit at family dinners and is one of the most perfect recipes for special occasions. Trust us, it’ll definitely impress your guests.

Key Recipe Ingredients

  • Beef Brisket – The star of this recipe, a 3 lb beef brisket, is richly flavorful and becomes ultra tender after a long, slow braise.
  • Onions and Garlic – These aromatics are thinly sliced and sautéed until they’re soft and golden, adding a sweet and savory flavor to the brisket.
  • Tomato Paste – It provides rich tomato flavors without loading up the liquid
  • Beef Broth – Half a cup of beef broth adds a savory, meaty flavor to the dish and helps to tenderize the brisket as it cooks.
  • Bay Leaves – We add five bay leaves to the pot for a subtle, herbal flavor that compliments the other ingredients beautifully.

Substitutions And Variations

Our tender Dutch oven brisket is a versatile dish that can be easily adapted to suit your personal taste. Here are some of our favorite substitution and variation ideas for this recipe:

  • Other Cuts: Although we use beef brisket in this recipe, you can substitute it with other cuts of beef, like chuck roast the same way we did in our Tuscan Style Beef Stew. If you’re feeling adventurous, you could even try using lamb or pork.
  • Seasonings: Feel free to play around with the herbs and spices. For instance, you could add rosemary, thyme, or even a touch of smoked paprika for a different flavor profile like we do in our Lemon Garlic Roast Chicken.
  • Gluten-Free: To make this recipe gluten-free, you can substitute the flour with the same amount of dissolved cornstarch. Always be sure corn starch is fully dissolved in a bit of water prior to using; typically 1-1 ratio of starch to water.
  • Vegetables: While onions, carrots, and celery are our go-to veggies, you could also add mushrooms, bell peppers, or even potatoes to the mix.
  • Roasted Garlic: Roasted garlic could give a sweeter, more mellow flavor compared to raw garlic. Or you could try garlic powder in a pinch.

Looking for more ways to cook up tender beef? I highly recommend giving this slow cooker shredded beef a try next.

Step-By-Step Recipe Instructions

  1. Pat the brisket dry and season on both sides. Heat oil in a large Dutch oven, then sauté onions until softened and browned. Add garlic and sauté 5 minutes.
  2. Turn off the heat and place seasoned brisket on top of garlic mixture in the pot. Smear tomato paste evenly over it and place carrots and celery around the edges.
  1. In a separate bowl, whisk flour into the beef broth and pour it over the brisket in the pot. Add bay leaves to the pot.
  2. Cover the pot tightly with a heavy lid and braise in the oven at 350F for 3 1/2 hours or until the brisket is tender. Season the brisket with additional salt and pepper to taste.

For full list of ingredients and instructions, see recipe card below.

How To Prep Ahead

This braised beef brisket is a richly flavorful and ultra-tender dish that tastes even better the next day. Take a look at our best prep-ahead tips for this recipe:

  • Season the Brisket: You can pat dry the brisket and season both sides with salt and pepper in advance. This allows the seasoning to penetrate the meat, enhancing its flavor. Just remember to bring it to room temperature before cooking.
  • Chop the Veggies: Feel free to chop the onions, garlic, carrots, and celery ahead of time. Store them in an airtight container in the fridge until you’re ready to cook. This will save you a lot of time on the day of cooking.
  • Make it Ahead: The beauty of this braised beef brisket recipe is that it can be made a day ahead. The flavors meld and deepen overnight, making it even more delicious. Simply store the cooked brisket in an airtight container in the fridge and reheat before serving.
Sliced tender braised beef on a serving plate with carrots and garnished with fresh parsley.
Plenty of fantastic flavors go into this tender beef brisket and it goes well with just about everything.

What To Serve With Braised Beef Brisket

Potatoes

Rice and Noodles

  • Rice and grains are a great way to soak up the delicious juices from the braised beef brisket. Our Cilantro Lime Rice would be perfect, and so will any of your favorite noodle recipes.

Veggies

  • A fresh, vibrant salad can balance out the richness of the braised beef brisket. We suggest trying our Crunchy Cabbage Slaw or this refreshing Cucumber Tomato Salad.
  • For a cooked veggie side, we love these Roasted Vegetables or Honey Glazed Carrots recipes that go beautifully with just about anything, including this Dutch Oven Brisket.

Bread

Commonly Asked Questions

What cut of beef is best for braising?

The best cut of beef for braising is a beef brisket. This cut is rich in connective tissue, which breaks down during the slow cooking process, resulting in a tender, flavorful dish.

Do I need to pre-sear the beef brisket?

No, you don’t need to pre-sear the beef brisket for this recipe. We’re using a fuss-free method that doesn’t require any pre-searing or deglazing.

Why do I need to braise for 3.5 hours?

Braising for 3.5 hours allows the beef brisket to become ultra tender. The slow cooking process breaks down the connective tissues in the meat, resulting in a melt-in-your-mouth texture.

Can I use low-sodium beef broth?

Yes, you can use low-sodium beef broth if you need less salt. However, for full flavor, we recommend using regular strength beef broth.

How long does braised beef brisket keep?

Braised beef brisket can be kept in the fridge for up to 4 days. It can also be frozen for up to 3 months. Always make sure that it is stored in an airtight sealed container.

Did you make this?

Please give us a rating and comment below. We love hearing from you!

tender braised brisket recipe

Tender Braised Brisket

4.92 from 49 ratings
This Tender Braised Beef Brisket is richly flavorful, succulent, and ultra tender. It can be made ahead of time and tastes even better the next day.
Prep Time: 20 minutes
Total Time: 3 hours 15 minutes
Servings: 6
Author: Amy Dong

Ingredients  

Instructions

  • Preheat oven to 350F with rack on lower middle position. Pat dry the brisket and evenly season both sides with the salt and pepper. Set aside.
  • Heat olive oil in heavy, oven-proof pot until sizzling. Add onions and stir frequently until softened and browned, about 10 minutes. Add garlic and continue stirring 5 more minutes. Turn off heat.
  • Place brisket (fattier side up) on top of onion/garlic mixture. Evenly smear tomato paste over top of brisket. Place carrots and celery all around the edges of brisket. Whisk the flour in the beef broth to dissolve. Pour evenly over brisket. Add bay leaves.
  • Cover pot tightly with heavy lid. Braise in pre-heated oven for 3 1/2 hours or until brisket is fork-tender. Tip: For ease of slicing, remove brisket halfway during cook time and transfer just the beef onto a cutting board. Slice across the grain into 1/4 inch slices and return to the pot to finish braising.
  • dd salt and pepper to taste as needed. Serve with freshly chopped parsley for garnish, if desired.

Notes

  • Always remember to pat dry the beef brisket before seasoning. This helps the salt and pepper to stick better and enhances the flavor of the meat.
  • When heating the olive oil, make sure it is sizzling before adding the onions. This will help to caramelize them, adding a depth of flavor to the dish.
  • Don’t rush the browning of the onions and garlic. Taking the time to let them soften and brown will infuse the oil with their flavors, which in turn will be absorbed by the brisket.
  • When adding the tomato paste, make sure to evenly smear it over the brisket. This will help to create a delicious crust on the meat as it braises.
  • Braising the beef brisket for the full 3.5 hours is crucial for achieving ultimate tenderness. The slow, low heat breaks down the tough fibers in the meat, making it melt-in-your-mouth tender.
  • Use regular strength beef broth for full flavor, or low-sodium beef broth if you need less salt. 
  • Brisket is even better the next day. Store leftovers in an airtight container in the fridge until ready to reheat and serve. Brisket can be made 1 day ahead of time.
If you enjoyed this recipe, please come back and give it a rating. We ❤️ hearing from you! 
Join our Free Recipe Club and get our newest, best recipes each week!

Nutrition (per serving)

Calories: 412kcal | Carbohydrates: 23.3g | Protein: 39.2g | Fat: 18.4g | Saturated Fat: 5.3g | Cholesterol: 106mg | Sodium: 296.4mg | Fiber: 5.6g | Sugar: 12.4g
Course: Dinner, Main
Cuisine: American
Diet: Low Lactose
Method: Braise

MORE TO COOK AND EAT

  • Easy Slow Cooker Smoky Brisket – This Slow Cooker Smoked Brisket delivers a big smoky flavor, without using a smoker or wood chips. Simply set it, forget it, and enjoy.
  • Instant Pot Beef Pot Roast with Gravy – This Instant Pot Beef Pot Roast is exceptionally tender and boldly flavorful. We add potatoes and carrots to make it a complete meal-in-one.
  • Most Tender Pot Roast (Slow-cooker recipe) – This slow cooker pot roast recipe is melt-in-your-mouth tender, hearty, and full of veggies for an easy yet succulent weeknight meal even the pickiest of eaters will love.
  • Instant Pot Beef Stroganoff Recipe – Beef Stroganoff has never been easier, faster, and tastier. This supremely tender comfort meal is yours in less than an hour. 

Add a comment

Recipe Rating




531 comments

    • Liz
    • 5 stars

    Hi Amy,

    I made this recipe last year and intend to make it again this year. Just one thing, maybe worth mentioning (adding to the recipe) is that it is important to cut the meat against the grain. I started to cut it with the grain last time, then caught myself out, and cut the remainder against the grain. Makes a big difference.

    Thanks for sharing this recipe and the marvelous photos!

      • Liz

      Whoops! I just noticed you have already mentioned cutting across the grain in the recipe. My bad. Please don’t bother to print my comment then. Thanks.

    • Sonia

    Hello ,
    This sounds delicious! Can you cook this is a crock pot? I would like to try the recipe, but don’t have a heavy pot that can go in the oven…

    Thank you!

      • chewoutloud

      Sonia, you can try 8-10 hours on low setting in crock pot.

        • Sonia

        Thank you so much! I’ll have to give it a try. My son keeps begging me to make this recipe.

      • Terry
      • 5 stars

      This is the third time I’ve made this brisket recipe – it’s always perfect and delicious. My only change: I bake it at 325. We refrigerate overnight and skim some fat off the next day. We then separate the meat from the veggies and gravy and take back to our butcher for slicing. We then heat the gravy and put the meat back in. It’s a bit of work, but fabulous!

        • chewoutloud

        SO happy you like this brisket, Terry!

      • Robin StJean
      • 5 stars

      I made this today and it’s absolutely delicious!! The only thing I changed was I used 2 cups of beef stock because my husband loves gravy. I will be making this a lot more often.

        • chewoutloud

        My hubby and kiddos love gravy, too, Robin! Good call 🙂

    Get our free email series: 5 Easy Recipes in 30 Minutes or Less

    Plus our newest recipes each week