Go Back
–+ servings
Print Recipe
Oven-Braised Beef Brisket in Tomatoes
Prep Time
5 mins
Cook Time
2 hrs 20 mins
Total Time
2 hrs 30 mins
 

A simple oven-braised beef brisket recipe with tomatoes, garlic, and wine. This recipe takes time to make, but it's mostly hands off. For best results, plan for it to take a day or so to make. The brisket will have the best flavor if salted and left in the fridge overnight. After braising the meat, allow it to cool in the fridge for a few hours. Once cool, the fat will rise to the top of the sauce and congeal so that it can easily be skimmed. Once the fat is skimmed, brisket can be reheated and served. 

Recipe Type: Dinner
Makes: 6 servings
Author: Brooklyn Supper
Ingredients
  • 3 - 3 1/2 pounds beef brisket fat trimmed and tied
  • sea salt
  • fresh ground pepper
  • 10 garlic cloves, peeled
  • 3 cups Muir Glen San Marzano-Style Diced Tomatoes (about one and a half 23-ounce jars), plus more as needed
  • 1/2 cup dry red wine
  • farro, cooked according to package instructions
  • 2 tablespoons minced parsley
Instructions
  1. Before cooking, rub brisket all over with a generous amount of sea salt and pepper. Set on a plate and refrigerate for an hour or as long as overnight.
  2. Preheat oven to 300 degrees F.
  3. Set brisket in a large oval Dutch oven or other non-reactive, oven-proof vessel with a tight-fitting lid, and add diced tomatoes and garlic, being sure to tuck garlic cloves well into tomato sauce. Cover, slide into oven, and cook 2 hours.
  4. Carefully remove pot from oven, remove lid, and check roast. Taste a tiny bit of the meat to see how things are going. If needed, slide back into oven and check every half hour until meat is just tender, but not yet falling apart.
  5. If you have time, at this point I recommend cooling the dish and setting braise in the fridge for 3 hours or overnight. The fat in the sauce will rise to the surface and harden, and can be easily plucked out and repurposed or discarded. Reheat the brisket in a 300 degree oven for about 30 minutes.
  6. Once hot, set brisket on a large cutting board. Depending on the marbling, either slice brisket or cut into robust hunks. Meanwhile, bring sauce to a gentle boil over medium-high heat, stir in wine, and make any final additions of sea salt or pepper. Turn heat to low and place meat back into the sauce to warm.
  7. Serve over farro, pasta, or your grain of choice. Garnish with minced parsley and a few twists of black pepper.
  8. This dish reheats beautifully, though it can dry out. If reheating a second time, stir any remaining diced tomatoes into the sauce.