Name: Italian Style Braised Brisket Recipe
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: Italian
Ingredients: 3 to 4 pounds beef brisket; Salt and pepper, to taste; 2 tablespoons olive oil; 1 large onion, chopped; 4 cloves garlic, minced; 2 cups beef broth; 1 cup dry red wine; 1 can (14 ounces) crushed tomatoes; 2 tablespoons tomato paste; 2 teaspoons dried oregano; 1 teaspoon dried rosemary; 1 teaspoon dried thyme; 2 bay leaves; Fresh basil leaves, for garnish

Description

This Italian Style Braised Brisket is a tender, flavorful dish where beef brisket is slowly braised in a rich tomato and red wine sauce infused with aromatic herbs. Perfectly seared and then cooked low and slow in the oven, this recipe delivers a melt-in-your-mouth experience with classic Italian flavors. Garnished with fresh basil, it’s an impressive and hearty main course ideal for family dinners or special occasions.

Ingredients

Scale

Beef Brisket

3 to 4 pounds beef brisket
Salt and pepper, to taste
2 tablespoons olive oil

Aromatics & Sauce

1 large onion, chopped
4 cloves garlic, minced
2 cups beef broth
1 cup dry red wine
1 can (14 ounces) crushed tomatoes
2 tablespoons tomato paste
2 teaspoons dried oregano
1 teaspoon dried rosemary
1 teaspoon dried thyme
2 bay leaves
Fresh basil leaves, for garnish

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Instructions

Preheat Oven: Preheat your oven to 325°F (160°C) to get it ready for the slow braising process.
Prepare the Brisket: Season the beef brisket generously on all sides with salt and pepper to enhance flavor.
Sear the Brisket: Heat olive oil in a large Dutch oven over medium-high heat. Add the brisket and sear it for 4-5 minutes per side until a rich brown crust forms. Remove the brisket and set aside temporarily.
Sauté Aromatics: Using the same pot, add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and sauté for another minute until fragrant.
Deglaze with Wine: Pour in the dry red wine and scrape the browned bits off the bottom of the pot. Let the wine simmer for 2-3 minutes to reduce slightly and concentrate flavors.
Add Broth and Tomatoes: Stir in beef broth, crushed tomatoes, tomato paste, dried oregano, rosemary, thyme, and bay leaves until well combined.
Reintroduce Brisket: Place the seared brisket back into the pot, ensuring it is fully submerged in the sauce.
Braise in Oven: Cover the Dutch oven with a lid and transfer to the preheated oven. Let it cook undisturbed for 3 hours or until the meat is fork-tender.
Mid-Cook Check: Approximately halfway through cooking, check and carefully turn the brisket to ensure even cooking and flavor distribution.
Rest and Serve: Remove the pot from the oven and let the brisket rest for a few minutes before slicing. Slice against the grain and garnish with fresh basil leaves. Serve with the braising sauce.

Notes

For best results, use a well-marbled brisket to ensure tenderness after long cooking.
Searing the meat well before braising locks in flavor and helps develop a rich sauce.
If you prefer a thicker sauce, simmer it uncovered on the stovetop after removing the brisket until reduced to desired consistency.
This dish pairs wonderfully with polenta, mashed potatoes, or crusty Italian bread to soak up the sauce.
Make-ahead tip: The flavors improve when made a day in advance and reheated gently.