Our delicious beef brisket is so incredibly simple to make and requires just a handful of basic kitchen staples. This is the definition of comfort food.
Prep time: 20 minutes
Cook time: 4 hours 10 minutes
- 2 1/2 pounds beef brisket
- 2 tablespoons kosher salt
- 2 teaspoons ground black pepper
- 1 1/2 tablespoons all-purpose flour
- 1/4 cup unsalted butter
- 8 medium onions, cut into 1-inch strips
- 1 head garlic, roughly chopped
- 6 ounces tomto paste
- 6 large carrots, roughly chopped
- 25.4 ounce bottle of red wine
Preheat oven to 350°F.
Trim fat from brisket so that a thin layer remains. Sprinkle both sides with salt, pepper and flour and rub gently with hands. Melt butter in a dutch oven or oven-safe heavy bottomed pan over medium-high heat. Add brisket and sear on both sides until a brown crust forms, about 5-7 minutes per side. Remove from pan and set aside.
Add onions to pan and cook until softened and slightly caramelized, about 20 minutes, stirring occasionally to scrape up browned bits. Add garlic and cook for 3-5 minutes more.
While onions and garlic are cooking, spread tomato paste on non-fatty side of brisket.
Return brisket to pan, tomato paste side up, and scatter carrots around it. Pour wine around brisket and cover pan with lid. Transfer to oven and cook for 1 hour.
Remove pan from oven and transfer brisket to cutting board. Using a sharp knife, slice against the grain into 1/4-inch thick slices. Return brisket to pan and slightly submerge in liquid. Cover and return to oven.
Reduce oven temperature oven to 325°F and cook until brisket is fork-tender, about 2 to 2 1/2 hours. Remove from oven.
ORANGE & FIELD TIP: If you don’t have a bottle of red wine handy (or prefer not to cook with alcohol), beef broth or stock can easily be substituted