Braising brisket is like wrapping your kitchen in a cozy blanket of rich aromas and deep flavors. This hearty braised brisket recipe takes a humble cut of beef and transforms it into a tender, succulent dish that's perfect for family gatherings or a comforting weekend meal.
Beef brisket is the star, providing a hearty base that soaks up all the flavors. Searing it first locks in juices. Olive oil aids in browning and adds a subtle fruitiness. Onions and garlic bring depth and aroma, essential for any good braise. The beef broth and red wine create a savory, rich sauce that pairs perfectly with the beef’s natural flavors. Tomato paste adds a hint of sweetness and umami. Worcestershire sauce deepens the savory notes, while brown sugar balances the acidity. Smoked paprika and ground cumin introduce warmth and earthiness, with dried thyme adding a floral touch. Season it all with salt and black pepper, and don’t forget the bay leaves for a subtle herbal undertone.
This brisket pairs beautifully with creamy mashed potatoes or a crusty loaf of bread to soak up the sauce. A side of roasted vegetables, like carrots and Brussels sprouts, adds color and a touch of sweetness to the plate.
Start by heating up your skillet with the olive oil over medium-high heat. Once hot, sear the brisket on all sides until it's beautifully browned. This should take about 10 minutes. Transfer the brisket to your slow cooker, setting it aside for now.
In the same skillet, toss in the sliced onions and minced garlic with a pinch of salt. Sauté them until they’re softened and the onions are translucent, about 5 minutes. This step builds the foundation of flavor for your sauce.
Next, pour in the beef broth and red wine, scraping up any browned bits from the bottom of the skillet – they’re pure flavor gold. Stir in the tomato paste, Worcestershire sauce, brown sugar, smoked paprika, ground cumin, dried thyme, salt, and black pepper. Bring this mixture to a gentle simmer, stirring until everything is well combined.
Pour this aromatic mixture over the brisket in the slow cooker. Tuck the bay leaves into the sauce, cover, and set the slow cooker on low. Now, let it work its magic for 8 to 10 hours until the brisket is fork-tender.
Once cooked, remove the bay leaves and slice the brisket against the grain. This ensures each slice is tender and easy to chew. Serve it with the luscious sauce from the slow cooker spooned over the top.
Share