Description
Tender, slow-cooked beef brisket bathed in a rich, savory gravy with carrots, pearl onions, and fresh rosemary. A comforting, flavor-packed dish perfect for cozy dinners or special gatherings.
Ingredients
Scale
- 3 to 4 pounds beef brisket
- 1 large yellow onion, sliced
- 4 garlic cloves, minced
- 3 medium carrots, cut into chunks
- 1 cup pearl onions, peeled
- 2 sprigs fresh rosemary
- 3 cups beef broth
- 2 tablespoons Worcestershire sauce
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
Instructions
- Preheat your oven to 325°F (160°C) and set out a Dutch oven or heavy-bottomed pot.
- Season the brisket with salt and pepper. Heat olive oil in the pot and sear the brisket for 4–5 minutes per side. Remove and set aside.
- Sauté onions and garlic in the same pot until softened. Stir in tomato paste, beef broth, and Worcestershire sauce. Bring to a simmer.
- Return the brisket to the pot. Add carrots, pearl onions, and rosemary around the meat. Spoon some broth over the top.
- Cover the pot and place in the oven. Bake for 3.5 to 4 hours until the brisket is fork-tender.
- Remove the brisket and let it rest. Simmer the remaining sauce for 10 minutes to thicken.
- Slice the brisket across the grain and serve with vegetables and plenty of gravy.
Notes
- Make ahead and refrigerate overnight for enhanced flavor and easier slicing.
- Let the brisket rest before slicing to retain moisture.
- Deglaze the pan with broth to pick up flavorful brown bits after searing.
- Add a splash of balsamic vinegar at the end for brightness.
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 5g
- Sodium: 820mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 115mg
Keywords: beef brisket, comfort food, slow-cooked dinner, rich gravy, oven-braised