Description
A recipe for slow-cooked brisket that results in a fork-tender, flavorful meat perfect for any meal.
Ingredients
Scale
- 3–4 lb beef brisket
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1 cup beef broth
- 1/2 cup red wine
- 2 tablespoons Worcestershire sauce
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
Instructions
- Preheat oven to 300°F (150°C).
- Pat the brisket dry with paper towels.
- In a small bowl, mix salt, pepper, smoked paprika, and thyme.
- Rub the spice mixture all over the brisket.
- Heat olive oil in a Dutch oven or oven-safe pot over medium-high heat.
- Sear the brisket on all sides until browned, about 3-4 minutes per side.
- Remove brisket from the pot and set aside.
- Add sliced onion to the pot and cook until softened, about 5 minutes.
- Add minced garlic and cook for 1 minute more until fragrant.
- Pour in beef broth and red wine, scraping up any browned bits from the bottom of the pot.
- Stir in Worcestershire sauce.
- Return the brisket to the pot, fat side up.
- Cover the pot tightly with a lid.
- Bake in the preheated oven for 3-4 hours, or until the brisket is very tender and easily pulls apart with a fork.
- Remove brisket from the pot and let it rest for 10-15 minutes before slicing or shredding.
- Serve with the pan juices.
Notes
- For extra flavor, you can add carrots and celery to the pot with the onions.
- If you don’t have red wine, you can substitute with more beef broth.
- Adjust cooking time based on the thickness of your brisket.
- Prep Time: 20 minutes
- Cook Time: 3-4 hours
- Category: Main Course
- Method: Slow Cooking / Oven Baking
- Cuisine: American
Nutrition
- Serving Size: 4-6 oz
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 150mg
Keywords: brisket, slow cooker, oven, tender, beef, roast, comfort food, fork-tender