Perfect Holiday Braised Brisket

A plate of braised brisket with carrots and green beans.

A spin on Nanny’s brisket, this recipe delivers a deeply flavorful, slow-braised brisket with caramelized onions, tender vegetables, and a rich, sweet-savory sauce. It's the perfect cozy holiday centerpiece with a modern, clean twist.

Prep Time20

Cook Time2 30

Rest Time20

Total Time3 10

Course: Dinner, Main Course

Cuisine: American

Diet: Kosher

Keyword: best brisket recipe, braised brisket, brisket recipe, easy brisket recipe

Servings: -8 servings

Ingredients

For the Brisket:

1 (4-5 lb) brisket
Salt to taste
Black pepper to taste
Paprika to taste
Turmeric to taste

Aromatics & Vegetables:

3 large onions sliced or cut into wedges
4-6 cloves garlic smashed
3 carrots cut into chunks
1-2 leeks cleaned ansd sliced (optional)

For the Sauce:

1 1/2 cups beef broth
1/2 cup red wine
½ cup date syrup more as needed (can sub honey/maple syrup)
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 packet onion soup mix or homemade substitute*

Herbs:

2-3 bay leaves
1 small bunch fresh thyme or 1 teaspoon dried

For Cooking:

3-4 tablespoons olive oil

Instructions

Prep the Brisket:

Pat the brisket dry. Season generously on all sides with salt, pepper, turmeric and paprika.

Sear the Meat:

Heat olive oil in a large Dutch oven over medium-high heat. Sear the brisket on all sides until deeply browned, then remove and set aside.

Cook the Aromatics:

In the same pot, add the onions (and leeks, if using). Sauté until softened and lightly golden. Add the garlic and cook for 1 minute, until fragrant.

Make the Sauce:

On a bowl, whisk together the beef broth, date syrup, Worcestershire sauce, Dijon mustard, red wine, and onion soup mix.

Taste and Adjust:

Optionally, add a touch of lemon juice or vinegar for brightness, a touch more sweetener if you want it sweeter, and adjust the salt and pepper if desired.

Assemble:

Return the brisket to the pot. Add carrots (and potatoes, if using).
Pour the sauce over the brisket. Add bay leaves and thyme.
Cover with a tight-fitting lid and transfer to a 375°F oven and cook for 1 hour, then remove brisket, slice against the grain, return to the sauce, and cook for an additional 1 hour or longer, until fork-tender. Uncover for the last 20-30 minutes to get the nice crispy pieces!

To Serve:

Let the brisket sit for 20 minutes before slicing across the grain.
Spoon the sauce and vegetables over the sliced brisket.
Garnish with fresh parsley if desired.

Notes

*Homemade onion soup mix: ½ cup crispy onions, 1 teaspoon onion powder, salt to taste.
Flavor upgrade: A mix of yellow + red onions adds extra depth and color.
Note: You can cook this fully on the stovetop, but I find the meat is more tender in the oven.
Cook Time: Thicker briskets will need a little more time!
Storage: Store leftover brisket with the sauce and vegetables in an airtight container in the fridge for up to 4 days. For longer storage, freeze leftovers for up to 3 months. Thaw overnight in the refrigerator, then reheat gently on the stovetop or in a covered baking dish just until warmed through.

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