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Slow Roasted Beef Brisket
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
- Preheat oven to 300 degrees F. 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. Add the brisket back to the pan.
- 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.
- Serve with some of the pan drippings if desired!
Nutrition Information
Calories: 434kcalCarbohydrates: 8gProtein: 49gFat: 20gSaturated Fat: 6gCholesterol: 140mgSodium: 569mgPotassium: 1109mgFiber: 1gSugar: 3gVitamin A: 5095IUVitamin C: 5.1mgCalcium: 44mgIron: 5mg