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–+ servings

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 F. Season the brisket with salt and pepper.

  2. Add 1/2 tablespoon oil to a cast iron skillet.

    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.

  3. Add 1/2 tablespoon oil to the same cast iron pan. Cook carrots, celery and onion for about 3-4 minutes until slightly tender.

    Add garlic and cook for one minute.

  4. Add beef stock, red wine, and Worcestershire sauce. Bring to a simmer. Take off the heat and add in the bay leaves and season with pepper.

    Add the brisket back to the pan.

  5. 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.

  6. Take out of the oven and let rest for at least 30 minutes. Cut or shred and serve immediately.

  7. Serve with some of the pan drippings if desired!

Course: Main Course
Cuisine: American
Keyword: Slow Roasted Beef Brisket