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Slow Roasted Beef Brisket

Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Servings: 4
Oven Roasted Beef Brisket smothered with roasted vegetables, red wine, and beef stock. A perfect make ahead Sunday dinner.

Ingredients

  • 2 pounds beef brisket "first cut" or "flat cut"
  • 1/4 teaspoon pepper
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil divided
  • 2 medium carrots medium dice
  • 2 stalks celery medium dice
  • 1 small onion medium dice
  • 3 garlic cloves minced
  • 1 1/2 cups beef stock
  • 3 tablespoons red wine
  • 1 tablespoon Worcestershire sauce
  • 2 whole bay leaves
  • 1/8 teaspoon pepper

Instructions

  1. Preheat oven to 300 degrees.
  2. Season the brisket with salt and pepper.
  3. Add 1/2 tablespoon oil to a cast iron skillet.
  4. Over high heat sear the brisket on both sides. This takes about 2 minutes on each side. Take out of the pan and set aside.
  5. Add 1/2 tablespoon oil to the same cast iron pan. Cook carrots, celery and onion for about 3-4 minutes until slightly tender.
  6. Add garlic and cook for one minute.
  7. Add beef stock, red wine, and Worcestershire sauce. Bring to a simmer.
  8. Take off the heat and add in the bay leaves and season with pepper.
  9. Place in the oven and cover. Cook until tender 3-4 hours. Baste every 30 minutes to an hour. If you run out of liquid add a bit more beef stock. The brisket should be easy to cut and fall apart when you pull at it with a fork.
  10. Take out of the oven and let rest for at least 30 minutes.
  11. Cut or shred and serve immediately. Enjoy!
Course: Main Course
Cuisine: American
Keyword: Slow Roasted Beef Brisket