21 Braised Brisket Recipe

What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.

Then you have come to the right place, we have rounded up 21 braised brisket recipe that we have shared over the years.

Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.

21 Braised Brisket Recipe

Red Wine-Braised Brisket

Red wine, flat cut brisket, tomato paste, celery, bay leaves

4.0128

Bon Appetit

Onion-Braised Beef Brisket

4 hr

Beef brisket, matzo cake meal, tomato paste, carrots, garlic

5.0206

Once Upon a Chef

Braised Brisket

6 hr 10 min

Lb beef brisket, red wine, brown sugar, whole grain mustard, tomato paste

5.02

The Modern Proper

The Ultimate Braised Brisket

3 hr 30 min

Beef brisket, red wine, san marzano, carrots, olive oil

4.865

Food Network

Jewish-Style Braised Brisket With Onions and Carrots Recipe

5 hr 30 min

Whole beef brisket, ribs, red wine, carrots, ketchup

5.08

Serious Eats

Braised Brisket With Plums, Star Anise and Port

6 hr

White wine, star anise, lemon thyme, second cut, plums

5.0932

NYT Cooking – The New York Times

Braised Beef Brisket

11 hr 30 min

Lb beef brisket, red wine, beef broth, bacon fat, carrots

5.011

Kevin Is Cooking

Holiday Beef Brisket with Onions

White wine, flat cut brisket, dried porcini mushrooms, olive oil, low sodium

5.02.2K

Food & Wine Magazine

Braised Brisket Recipe

3 hr 45 min

Red wine, dried porcini mushrooms, pound brisket, tomato paste, olive oil

5.052

Tasting Table

Succulent Braised Brisket

4 hr 30 min

Red wine vinegar, beef broth, lb brisket, butter, olive oil

5.04

Craving Tasty

Tender Braised Brisket

3 hr 15 min

Lb beef brisket, beef broth, tomato paste, carrots, olive oil

5.02

Chew Out Loud

Slow Cooker Beef Brisket with BBQ Sauce

10 hr 15 min

Lb beef brisket, apple cider vinegar, brown sugar, worcestershire sauce, olive oil

5.0378

RecipeTin Eats

Wine-Braised Beef Brisket

2 hr 45 min

Beef brisket, red wine, tomato sauce, beef broth, red onion

4.7191

Allrecipes

Chili-Braised Brisket

4 hr 30 min

Beef brisket, cider vinegar, tomato paste, root, carrots

3.817

Martha Stewart

Braised Beef Brisket

3 hr 35 min

Beef brisket, tomato paste, carrots, all purpose flour, black pepper

4.98

Posh Journal

Braised Brisket

5 hr

Red wine, balsamic vinegar, canned chicken broth, second cut, garlic powder

4.85

Leite’s Culinaria

Oven Braised Brisket

5 hr

Corned beef brisket, red wine, turnips, mushrooms, garlic

5.01

Table and a Chair

Easy Red Wine-Braised Brisket Recipe

Beef brisket, red wine, bone broth, tomato paste, red pepper flakes

4.76

The Today Show

Braised Beef Brisket

3 hr 40 min

Beef brisket, white wine, chicken broth, black pepper, vegetable oil

5.01

Tasty Ever After

Gochujung Braised Brisket

3 hr 50 min

Beef brisket, soy sauce, fish sauce, beef broth, honey

5.02

Real Simple

One-pot beef brisket & braised celery

5 hr 30 min

Rolled beef brisket, red wine, carrots, olive oil, bay leaves

4.07

BBC Good Food

12 Related Question Answers About Braised Brisket Recipe

How long does brisket take to braise?

Place brisket on top, fat side up. Cover and braise in oven, spooning juices, onions, and tomatoes over brisket every 30 minutes, until meat is fork-tender, 3–3 1/2 hours.

Is brisket good for braising?

Beefy in flavor and size, brisket has the potential to be the ultimate braised dish for company. The trick is turning this notoriously tough cut both moist and tender.

What is the best cooking method for brisket?

It’s a tough cut of meat, which is why the best way to cook brisket is a low-and-slow method: Long, slow cooking makes it tender.

Why is my braised brisket tough?

Brisket contains a lot of connective tissue, which can make it tough. The type of connective tissue in brisket is called collagen. Cook the meat quickly and you get tough, dry meat. Cook a brisket slowly, with some liquid, and the collagen turns into gelatin.

Does brisket need to be covered in liquid?

When braising, keep about one-half to two-thirds of the brisket covered with liquid at all times. Too much liquid and you’re stewing rather than braising. If you’re barbecuing the brisket, frequent basting is required to keep the meat moist.

Can you overcook braised brisket?

Beef that has been braised is always cooked until it is well done because moist heat cooking methods permeate the meat with hot liquid and high temperatures, making the meat tender and flavorful. However, braised dishes like pot roast can be overcooked in spite of the moist heat cooking method.

What cut of brisket is best for braising?

The point cut is more marbled through and it also has more connective tissue and an irregular shape. Point cut brisket works well for slow braised beef that will be shredded for sandwiches or tacos.

Can you overcook slow cooked brisket?

You can in fact overcook a beef brisket. While you can shred or use your fingers to pull-apart a slice of brisket, it isn’t a type of pulled meat, and it shouldn’t be treated like one. If you leave your brisket unattended or cook it for too long, the meat can go from fork-tender to incredibly mushy and unappetizing.

Should you sear beef brisket?

You have to sear off the brisket to caramelize the meat before letting it slow-cook in the oven at 275°, so it goes from stove to oven. Afterward, you bring it back to the stovetop to thicken the sauce.

How many hours does it take to cook a brisket?

Our general rule of thumb is to plan on between 30 and 60 minutes per pound. For example, a 16-pound brisket cooked at 275 degrees Fahrenheit will take between 10 and 12 hours. The entire process from trimming, injection, seasoning, and cooking will take between 18 and 20 hours.

How do you make brisket more tender?

We cook our brisket at 250 degrees Fahrenheit (F) using cherry or apple wood from the Northwest. This temperature will break down the connective tissue, rendering some of the intramuscular fat, which in turn keeps the tenderness, and juicy flavor.

Do you cook brisket fat side up or down?

If you decide to cook your brisket fat side up, you should know that the fat acts as a heat shield protecting the beef. If your heat source is mostly from the top, such as with many horizontal offset smokers, fat side up should be the way to go.