Beef brisket

Date Updated: 02/07/2025

Serving Info

Serves 8

Dietician Tip

The acid in the ingredients and the cooking time make this tough cut of beef tender.

Directions

Preheat the oven to 350 F.

In a large Dutch oven or heavy pot, heat oil over medium-high heat. Season brisket with pepper. In batches, cook meat, turning once in a while until dark brown on all sides. Put brisket on a plate.

Add onions to pot. Cook and stir until browned. Add garlic and thyme and cook and stir until fragrant, about 1 minute.

Add tomatoes, vinegar, and stock or wine. Bring to a boil. Return brisket o pot, cover, then place pot in oven. Cook until beef is tender, 3-3 1/2 hours.

Ingredients

1 tablespoon olive oil
2 1/2 pounds beef brisket, trimmed of fat and cut into 8 pieces of about the same size
Course ground black pepper
1 1/2 cups chopped onions
4 garlic cloves, smashed and peeled
1 teaspoon dried thyme
1 can (14.5 ounces) no-salt-added tomatoes and liquid, not drained
1/4 cup red wine vinegar
1 cup low-sodium beef stock or red wine