Is brisket good for braising?

Yes, brisket is an excellent choice for braising. It is a tough cut of beef that requires long cooking to break down the collagen in the meat.

What temperature is best for brisket?

The best temperature for brisket is low but not too low. You want the meat to cook gently but not to dry out. You might think lower is better, but if the brisket is cooked at too low a temperature, it can stall—i.e., the cooking will slow down to a crawl and the meat may start to cool off on its surface, which slows the interior cooking and result in dry meat. Our recipe calls for setting the oven at 325 degrees Fahrenheit.

Can you overcook brisket?

Yes, you can overcook brisket. Overcooked brisket may be tender, but it will also be dry, so you should avoid overcooking it. Brisket should be fork tender and you should check on it during cooking.

Braised Brisket Recipe for Passover (and Beyond)

Servings:

8

This braised brisket is meltingly tender and moist after being cooked low and slow in the oven with red wine and aromatics. Carrots, parsnips, and pearl onions are cooked in the same pan, so all you need to round out this entree is rice or mashed potatoes, or maybe our crispy Potato Kugel Gratin if you're serving this delicious main course for Passover dinner.

Brisket has a reputation for being tough and dry but, it can be delicate and juicy if you follow our recipe. Don't trim the fat from the meat, cover the roasting pan with foil while the meat braises, and slice the meat thin against the grain for a brisket everyone will savor and ask you to make again.

What is braising? Essentially, braising involves cooking food—meat, seafood, or vegetables—in liquid inside a sealed environment, like a lidded Dutch oven. Braising does not use as much liquid as stewing.

Buying Brisket

Whole brisket typically weighs 8 to 12 pounds and is sold cut into two pieces—the first (or flat) cut and the second (or point) cut. Select a first cut that's evenly thick with a cap of fat on one side. It should weigh between 3 1/2 and 5 pounds. For an extra-moist brisket, don't trim the fat.

Tools You Need

Roasting pan
Aluminum foil
Cutting board
Chef's knife
Serving platter

Make Ahead

This brisket can be cooked a day in advance; let the meat and vegetables cool in the pan in their juices, and then cover and refrigerate. Reheat, covered, in a 350-degree Fahrenheit oven until warmed through, about 30 minutes, and then proceed with the sauce.

Ingredients

1 first cut of beef brisket (5 pounds)
Coarse salt and freshly ground pepper
3 tablespoons extra-virgin olive oil, plus more if needed
1 large onion, halved and thinly sliced
2 garlic cloves, minced, plus 1 head, halved horizontally
2 tablespoons tomato paste
1 ½ cups dry red wine
4 ½ cups homemade or store-bought low-sodium chicken stock
2 fresh or dried bay leaves, plus more fresh for garnish if desired
1 pound parsnips, peeled and halved
20 baby carrots (about 8 ounces), peeled and stems trimmed to ½ inch
10 ounces red pearl onions, peeled (about 2 ½ cups)
1 tablespoon balsamic vinegar

Directions

Preheat oven and sear brisket:

Preheat oven to 325°F. Season both sides of brisket with salt and pepper. Place a roasting pan across 2 burners on medium-high. Heat 3 tablespoons oil in pan. Add brisket; sear until browned, 4 to 5 minutes per side. Transfer to a plate.
Add onion and garlic, then tomato paste and wine:

Reduce heat to medium. Add onion and minced garlic to pan; cook, stirring often, until onion is soft, about 4 minutes. (Add more oil to pan if needed.) Stir in tomato paste, and cook for 1 minute more. Stir in wine, and cook, scraping any browned bits from bottom of pan.
Add stock, then brisket, and transfer to oven to cook:

Add stock and bay leaves, and bring to a boil. Add the brisket to the pan, and cover with foil. Transfer to oven, and roast until meat is very tender, about 2 hours. Flip meat over. Add head of garlic. Cover, and roast for 30 minutes more.
Add remaining vegetables and cook:

Add remaining vegetables to brisket, cover, and roast until meat and vegetables are tender, about 1 hour.
Transfer vegetables to platter and meat to cutting board:

Transfer vegetables and garlic to a platter and meat to a cutting board, reserving pan sauce. Tent meat with foil; let rest.
Reduce sauce:

Let sauce stand in pan for 15 minutes, then skim fat from top. Place pan across 2 burners over medium-high heat; cook until sauce is reduced by slightly more than half, about 20 minutes. (You should have about 2 cups.) Stir in vinegar.
Slice brisket:

Thinly slice brisket against the grain. Arrange slices on a platter with the vegetables. Season with pepper, and drizzle with some sauce. Serve immediately with remaining sauce.

Frequently Asked Questions

Is brisket good for braising?

Yes, brisket is an excellent choice for braising. It is a tough cut of beef that requires long cooking to break down the collagen in the meat.
What temperature is best for brisket?

The best temperature for brisket is low but not too low. You want the meat to cook gently but not to dry out. You might think lower is better, but if the brisket is cooked at too low a temperature, it can stall—i.e., the cooking will slow down to a crawl and the meat may start to cool off on its surface, which slows the interior cooking and result in dry meat. Our recipe calls for setting the oven at 325 degrees Fahrenheit.
Can you overcook brisket?

Yes, you can overcook brisket. Overcooked brisket may be tender, but it will also be dry, so you should avoid overcooking it. Brisket should be fork tender and you should check on it during cooking.

Other Braised Brisket Recipes to Try:

Originally appeared: Martha Stewart Living, April 2009

Updated by

Victoria Spencer

How to Make Perfect Braised Brisket for Passover

Buying Brisket

Tools You Need

Make Ahead

Ingredients

Directions

Preheat oven and sear brisket:

Add onion and garlic, then tomato paste and wine:

Add stock, then brisket, and transfer to oven to cook:

Add remaining vegetables and cook:

Transfer vegetables to platter and meat to cutting board:

Reduce sauce:

Slice brisket:

Frequently Asked Questions

Other Braised Brisket Recipes to Try: