Skip to content

Tender Braised Beef Brisket

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. Perfect for meal prep, too.

braised beef brisket
Super tender braised beef brisket

Braised Beef Brisket

Among my favorite eats to make for family and friends are braised beef dishes.

Braised beef dishes are phenomenal because:

  • They’re easily made ahead of time, even a day beforehand (a lifesaver when cooking for the family.)
  • They’re slow braised in the oven, freeing us to do all the other things.
  • They’re pretty much guaranteed to turn out tender and succulent.
  • They go well with almost anything; veggies, rice, noodles, or potatoes.
  • Leftovers are boss. Again, helps when you’ve got people to feed or when you want to meal prep.

This Tender Braised Beef Brisket is an all time winner dinner you can count on every time. 

braised beef brisket recipe
This beef brisket and vegetable dish is a one-pot deal

How to Make Tender Beef Brisket in One Pot

If braised beef brisket sounds a little daunting, rest assured and go forth undaunted.

Tender Braised Beef Brisket can be yours with simple ingredients like onions, carrots, and garlic. The simple ingredients meld together into the most tender beef brisket you’ve ever had.

Bonus: We’re doing this using a completely fuss-free method. No need to pre-sear or deglaze anything. The only equipment you need is a heavy oven-proof pot with tight lid. It works amazingly well.

Cue the pot. The one I used for this beef brisket and countless other dishes. My trusty Le Creuset soup pot.

braised beef brisket in dutch oven
Plenty of fantastic flavors go into this beef brisket

Key Ingredients for Braised Beef Brisket

  • This recipe feeds approximately 4-6 people, using a 3-lb beef brisket. Brisket is a cut of beef that’s hard to substitute, but if you can’t find it, a chuck roast works as runner up.
  • We always opt for kosher salt rather than table salt, as kosher salt is coarse and contains less sodium by the volume.
  • Onions and garlic are key for fragrant aromatics and flavoring.
  • Tomato paste provides rich tomato flavors without loading up the liquid.
  • Plenty of thickly sliced carrots and celery offer a fantastic flavor base, as well as a dose of veggies in the dish.
  • A bit of flour is used for thickening, but if you’re keeping gluten-free, you can sub with the same amount of dissolved corn starch (always be sure corn starch is fully dissolved in a bit of water prior to using; typically 1-1 ratio of starch to water.)
  • For optimum flavor, we opt for regular strength beef broth.
  • We use 5 whole bay leaves in the braise for a boost of earthy seasoning.
braised beef brisket sliced on plate

Bonus Tips:

  • Do allow the full braise time of 3.5 hours, for ultimate tenderness.
  • Braised beef brisket is even better the next day. If you can make it the day beforehand, it’ll reheat beautifully and flavors will have extra time to meld.
  • That said, leftovers are pretty darn amazing.
braised beef brisket sliced on plate
Serve beef brisket with rice, noodles, or potatoes

Similar Eats to enjoy:

Watch us make it:

Did you make this?

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

beef brisket sliced

Tender Braised Brisket

4.67 from 12 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
Cook Time: 1 hour 38 minutes
Total Time: 3 hours 15 minutes
Servings: 6
Author: Amy Dong



  • 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. (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.) Add salt and pepper to taste as needed. Serve with freshly chopped parsley for garnish, if desired.


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 airtight container in fridge until ready to reheat and serve. Brisket can be made 1 day ahead of time.

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
Method: Braise

Add a comment

Recipe Rating


    • 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 🙂

    • sunshynman

    Liked on Facebook!

    • Blake Butler

    I followed on Pintrest

    • E

    You cant call this a passover recipe if it has FLOUR in it……One google search and youll see you CANT have FLOUR during passover….

      • Liz

      Did you see in the recipe where it says you can substitute cornstarch?

    • Jo Feller

    Followed on instagram

    • Karen Ranlett

    I liked you on Facebook.

    • defriesen
    • 5 stars

    I made this dish last night. The meat came out simply divine. Probably the most perfect I have ever done a beef brisket. I added a bit more tomato paste and a few more cloves of garlic but that’s it. Thanks for a great recipe.

      • chewoutloud

      Yay, so very happy to hear you guys loved it. 🙂 🙂 Thanks for taking the time to let us know! Happy holidays 🙂

    • Mark
    • 5 stars

    I prepared this dish for Mother’s Day. My mom loved it!! Thanks for the inspiration and guidance!

      • chewoutloud

      You’re so welcome! So glad you guys liked

    • Kim

    I liked you on Facebook.

    • Morral Siegwald

    Great recipes.

    • Fred Martin

    I liked this on facebook

    • Mary J Lewis

    I follow you on Pinterest

    • Sid Sitzer
    • 5 stars

    Recipe for the tender braised brisket looks terrific and so easy. Can’t wait to try it for the upcoming holiday when our friends come to the dinner celebration.

    • Stuart Schechter

    following you on Instagram. Great website BTW!

    • Stuart Schechter

    Liked you on Facebook

    • Barbara Tulli

    I follow you on Pinterest

    • Betty C

    Email subscriber.

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

Plus our newest recipes each week