BRAISED BEEF BRISKET with carrots and tomatoes


Prep Time:  15 minutes | Active Time: 35 minutes | Total Time: 4-1/2 to 5 hours (includes braising and resting time)

Feel free to make this in advance it tastes even better the next day.


  • 2 tablespoons canola oil
  • 1 (4-pound) flat-cut brisket
  • Kosher salt and freshly ground black pepper
  • 3 celery stalks, cut into 1-inch pieces
  • 2 large yellow onions, cut into 1-inch pieces
  • 2 large carrots, cut into 1-inch pieces
  • 1/4 cup water
  • 4 garlic cloves, smashed
  • 1 large bunch thyme, tied into a bundle with kitchen twine
  • 2 cups dry red wine
  • 1 (28-ounce) can whole peeled tomatoes, with juices
  • 2 dried bay leaves, broken in half


1. Preheat the oven to 250°F.

2. In a large Dutch oven, heat the canola oil over medium-high heat. Liberally season the brisket all over with salt and pepper. Brown the brisket in the hot oil until a nice crust forms on both sides, about 5 minutes per side. Transfer to a large platter or baking sheet.

3. Add the celery, onions, carrots, water, and a pinch each of salt and pepper to the Dutch oven and cook, stirring occasionally, until lightly browned, 6 to 8 minutes. Add the garlic and the thyme bundle and cook, stirring occasionally, until the garlic is slightly tender, 2 minutes. Add the wine and cook until the wine has reduced by one-quarter, 4 to 5 minutes.

4. Squeeze and tear the tomatoes into small bits with your hands and add them to the pan, along with the juices from the can and the bay leaves. Bring to a boil over high heat, then nestle the brisket into the liquid (the liquid should come at least halfway up the brisket). Turn off the heat, cover the pot with a tight-fitting lid, and transfer it to the oven. Bake the brisket until a fork easily slips into the meat and the meat is tender but not falling apart, 3-1/2 to 4 hours, flipping the meat halfway through.

5. Remove the pot from the oven and let the brisket rest in the pot for at least 15 minutes, then transfer it to a cutting board and slice it against the grain. Transfer the brisket slices to a large platter. Discard the thyme bundle and bay leaves from the sauce and vegetables. Season to taste, then pour the sauce and vegetables over the brisket and serve.