Tender Slow-Cooked Beef Brisket (Print version)
Slow-cooked beef brisket with aromatic spices and savory pan juices for a comforting meal.
# Ingredient List:
→ Beef
01 - 4 lb beef brisket, trimmed
→ Marinade & Seasonings
02 - 2 tbsp kosher salt
03 - 1 tbsp freshly ground black pepper
04 - 2 tsp smoked paprika
05 - 1 tsp garlic powder
06 - 1 tsp onion powder
07 - 1 tsp dried thyme
08 - 1 tsp dried oregano
→ Vegetables
09 - 2 large onions, sliced
10 - 4 garlic cloves, smashed
11 - 2 carrots, sliced
12 - 2 celery stalks, sliced
→ Liquids
13 - 1 cup beef broth
14 - 1 cup dry red wine
15 - 2 tbsp Worcestershire sauce
16 - 2 tbsp tomato paste
# How To Make It:
01 - Preheat oven to 300°F.
02 - Mix kosher salt, black pepper, smoked paprika, garlic powder, onion powder, thyme, and oregano. Evenly rub over the brisket.
03 - Heat a large oven-safe Dutch oven or roasting pan over medium-high heat. Sear brisket on all sides until browned, about 3 to 4 minutes per side. Remove and set aside.
04 - In the same pan, add onions, garlic, carrots, and celery. Sauté for 5 minutes until softened.
05 - Stir in tomato paste and cook for 1 minute. Pour in red wine and scrape any browned bits from the pan.
06 - Add beef broth and Worcestershire sauce. Place brisket in the pan, fat side up, and spoon some vegetables and liquid over the top.
07 - Cover tightly with lid or foil, transfer to oven, and cook for 3 to 3.5 hours until fork-tender.
08 - Remove brisket and let rest for 15 minutes before slicing against the grain. Serve with pan juices and vegetables.
# Expert Advice:
01 -
- This brisket’s blend of spices feels like a secret handshake between friends who appreciate deep, comforting flavors
- The slow cooking creates meat so tender it practically melts, making every bite a little celebration
02 -
- Patience is your best friend—rushing the cook time means sacrificing that tender, fork-ready texture
- Letting the brisket rest after cooking locks in juices and keeps every slice perfectly moist
03 -
- Using a Dutch oven with a tight-fitting lid seals in moisture perfectly during slow cooking
- Rubbing the spices in the night before lets the flavors deeply infuse the meat