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Pioneer Woman Braised Beef Brisket

Pioneer Woman Braised Beef Brisket - recipe card
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This is a hearty, deeply flavorful braised beef brisket that simmers low and slow until meltingly tender. The rich, savory sauce, infused with onions, garlic, and a touch of Worcestershire, clings to every slice. Perfect for a comforting Sunday dinner or a special holiday feast.

Ingredients

Scale
  • 1 (3-pound) beef brisket, trimmed of excess fat
  • 2 teaspoons kosher salt, plus more for seasoning
  • 1 teaspoon freshly ground black pepper, plus more for seasoning
  • 2 tablespoons olive oil
  • 2 large yellow onions, thinly sliced (about 3 cups)
  • 4 cloves garlic, minced
  • 2 cups low-sodium beef broth
  • 2 cups canned crushed tomatoes (preferably San Marzano)
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon packed brown sugar
  • 2 sprigs fresh thyme
  • 2 bay leaves

Instructions

  1. Remove the brisket from the refrigerator 30 minutes before cooking to let it come to room temperature. Pat it dry with paper towels to ensure a good sear, then season generously on all sides with salt and pepper.
  2. Preheat the oven to 325°F (163°C). Place a large Dutch oven or heavy-bottomed pot with a lid over medium-high heat. Add the olive oil and heat until it shimmers, about 1 minute.
  3. Carefully place the brisket in the hot pot, laying it flat. Sear for 4 to 5 minutes per side without moving it, until a deep brown crust forms. Turn with tongs and repeat on the other side. Remove the brisket to a plate and set aside.
  4. Reduce the heat to medium. Add the sliced onions to the pot—they will sizzle and release juices. Cook, stirring occasionally, for 6 to 8 minutes, until the onions are soft and golden brown. Scrape up any browned bits from the bottom of the pot—this adds flavor.
  5. Add the minced garlic and cook for 30 to 60 seconds, stirring constantly, until fragrant. Do not let the garlic brown or burn.
  6. Pour in the beef broth, using a wooden spoon to scrape up any remaining browned bits. Add the crushed tomatoes, Worcestershire sauce, brown sugar, thyme sprigs, and bay leaves. Bring the liquid to a simmer.
  7. Nestle the seared brisket into the liquid, fat-side up if it has a fat cap. The liquid should come about halfway up the meat—add a little water if needed. Spoon some sauce over the top of the brisket.
  8. Cover the pot with a tight-fitting lid and place it in the preheated oven. Braise for 2 1/2 to 3 hours without lifting the lid, until the meat is fork-tender and easily shreds with a fork.
  9. Carefully remove the pot from the oven and transfer the brisket to a cutting board. Tent loosely with aluminum foil and let it rest for 20 minutes. This allows the juices to redistribute.
  10. Meanwhile, remove the thyme sprigs and bay leaves from the sauce. Skim off excess fat using a spoon or a fat separator. If you prefer a thicker sauce, place the pot over medium-low heat and simmer for 10 to 15 minutes, stirring occasionally, until reduced and slightly thickened.
  11. Slice the brisket against the grain into 1/2-inch thick slices. The meat should be very tender—if it falls apart, that’s fine, just arrange it on a platter.
  12. Spoon the sauce over the sliced brisket. Serve hot with your favorite sides, such as mashed potatoes, roasted vegetables, or crusty bread to soak up the delicious sauce.

Notes

Storage: Store leftover brisket in an airtight container with some of the sauce in the refrigerator for up to 4 days. Freezing: The cooked brisket and sauce freeze well for up to 3 months. Cool completely before transferring to a freezer-safe container. Reheating: Reheat in a 325°F (163°C) oven for 15-20 minutes, or until heated through. You can also reheat gently on the stovetop over medium heat, adding a splash of beef broth if needed. The flavor deepens overnight—it’s even better the next day.

Nutrition

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