Slow Roasted Beef Brisket
Oven Roasted Beef Brisket smothered with roasted vegetables, red wine, and beef stock. A perfect make ahead Sunday dinner.
- 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
Preheat oven to 300 degrees.
Season the brisket with salt and pepper.
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.
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.
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.
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.
Take out of the oven and let rest for at least 30 minutes.
Cut or shred and serve immediately. Enjoy!