Braised Beef Brisket is a classic flavorful dish and an all day affair — making it the perfect dish for special events and holidays. The slow cooking process leaves the meat caramelized, tender, and moist, packed with aromatic flavor. Patience is key with this recipe. Be sure to prep your brisket ahead of time, leaving it seasoned and uncovered in the refrigerator for 24-72 hours prior to cooking.
No.12 Field Skillet or No.10 Dutch Oven
Prepare the brisket:
At least a day before cooking, trim excess fat from the brisket, leaving a quarter-inch-thick layer. Season the meat liberally with salt and pepper, then refrigerate uncovered for 24 to 72 hours.
Preheat your oven:
Preheat your oven to 225°F.
Sear the brisket:
In a large cast iron skillet or dutch oven with a lid, heat enough olive oil to cover the bottom, about 1/3 inch deep, over high heat. Once the oil is hot and shimmering, add the brisket and sear on all sides until browned. Remove the brisket from the pot and set aside.
Sauté the vegetables:
Carefully pour off excess grease, leaving just enough oil to film the bottom of the pot. Lower the heat to medium and add the onions, carrots, and celery. Cook until browned, about 5-7 minutes
Deglaze:
Pour in the red wine, increase heat to high, and reduce the liquid by about a third.
Add aromatics:
Add the garlic, rosemary, bay leaves, thyme, peppercorns, and juniper berries to the pot. Return the brisket to the pot and pour in enough water to cover the meat almost completely.
Cook the brisket:
Bring the liquid to a boil, then cover tightly with a lid. Place an extra tray under the pan that is lined with aluminum foil to protect the oven from overflows. Place in the oven and cook for 8 to 12 hours, depending on the size of the brisket. Check doneness by sliding a metal skewer into the thickest part of the meat; it should slide in and out with minimal resistance.
Cool the brisket:
Once cooked, remove the brisket from the oven and uncover. Allow it to cool in the cooking liquid for a moister product. Increase oven temperature to 450°F.
Prepare for roasting:
When cool enough to handle, remove the brisket from the liquid and place it in a roasting pan or back in the original cast iron. Strain the cooking liquid and reduce it by half. Discard the vegetables or blend them into the cooking liquid for a thick sauce.
Roast:
Roast the brisket in the oven for 30 to 40 minutes. Baste with the reduced cooking liquid every 10 minutes for the first 20 minutes, then increase the frequency to every 2 to 3 minutes during the final 10 minutes. The brisket should have a beautifully caramelized exterior when done.
Serve:
Slice the brisket against the grain into thick 1/2-inch pieces. Serve with a drizzle of the rich cooking liquid. Enjoy!
This dish is great for building a solid seasoning, as the combination of sautéing and slow roasting promotes oil polymerization on your skillet's surface.
Best—These dishes are the best options for building resilient seasoning, and surefire choices for getting tricky pans back on track.
Better—The best way to keep your skillet in great shape is to cook frequently, and cast iron-friendly dishes like these are your bread and butter.
Safe—These recipes won't strip seasoning away from your pan, but won't really add any, either.
OK—Be sure to clean up promptly. Recipes with this rating might feature acidic ingredients which can affect seasoning if not washed soon after cooking.
Print Recipe
