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Braised Beef Brisket in the Oven

Wonderfully appetizing beef for true food lovers! Oven-braised beef brisket is a can't-miss choice for any occasion. It's perfect for a family dinner or a relaxed weekend lunch, and impressive enough to serve to guests — you could even make it the centerpiece of a holiday meal. The meat comes out amazingly tender, fragrant, and delicious. It takes a while, but it's well worth it!

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Beef brisket in the oven
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 50 % 14 g
Fats 43 % 12 g
Carbohydrates 7 % 2 g
167 kcal
GI: 100 / 0 / 0
    1. Prep the ingredients, starting with the meat since it needs time to sit in salt: rinse the brisket under running water, pat it dry with paper towels, and put it in a large, deep container. Trim off any big chunks of fat, but leave the smaller areas — in fact, score them in a crosshatch pattern with a knife (cutting the fat but not into the meat) so it renders and soaks up the flavors. Salt the meat, rubbing it into all sides, then let it sit for 30 minutes. Peel the onion, rinse it under cool water, and cut it into quartered rings (the cut doesn't matter much — half-rings or dice are fine too). Peel the garlic cloves and finely chop them with a knife — a knife specifically, not a press, to keep the most flavor for the meat. Wash and peel the carrots and cut them into large pieces about 1 inch (2–3 cm) long, halving or quartering them lengthwise first if they're large. Rinse the herbs and bay leaves and gently blot them dry. 2. Preheat the oven to 300°F (150°C). Choose a baking dish big enough to hold the whole brisket, ideally with a lid — a Dutch oven works well (you can even sear the meat right in it instead of a separate skillet). If it has no lid, make one from heavy-duty foil folded two or three times for strength. 3. Heat a skillet with the olive (or any cooking) oil over medium heat, add the brisket fat-side down, and sear for 5 minutes until lightly browned, then flip and sear the other side for 3 minutes. Remove the meat and add the chopped onion, turning the heat to high. Sprinkle the onion with a pinch of salt and fry, stirring constantly, for 5 minutes, then add the garlic, stir, and cook everything together for 1 more minute. 4. Put the meat in the baking dish, tuck the fried garlic and onion around the sides, add the whole herbs (you can tie the rosemary, thyme, and bay leaves together with string), pour in the broth, cover, and braise in the preheated oven for 3 hours, turning the brisket over once every hour so it cooks evenly. 5. After 3 hours, add the carrots, cover again, and cook everything together for 1 more hour, until the carrots are soft and the meat is fully done. Remove and discard the herbs and bay leaves, transfer the meat to a nice platter, and slice it. Meat cooked this way is perfect with mashed potatoes. Enjoy — it's divine!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Thyme - 101  kcal/100g
  • Dried thyme - 276  kcal/100g
  • Thyme - 276  kcal/100g
  • Salt - 0  kcal/100g
  • Olive oil - 913  kcal/100g
  • Fresh rosemary - 131  kcal/100g
  • Meat broth - 34  kcal/100g
  • Beef brisket - 217  kcal/100g

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