Makes 4 Servings
Total Prep Time: 3 ½ hours
Ingredients
2 pounds (907 g)/900 grams beef brisket
sea salt and black pepper
1 teaspoon (5 ml) dried oregano
2 yellow onions, chopped
4 carrots, diced
4 celery ribs, diced
3 bay leaves
1 cup (240 ml) chicken stock
1 can crushed tomatoes
Directions
Preheat oven to 350°F/180°C.
Cut a piece of parchment paper to fit the top of a heavy ovenproof pot. Rub brisket all over with salt, pepper and oregano. Transfer to pot, followed by onions, carrots, celery and bay leaves. Pour in chicken stock and canned tomatoes. Place parchment paper on top and cover with lid. This is to prevent moisture from escaping. Leave to cook for 1 hour.
Turn the brisket and check if more stock needs to be added. Cover and cook for another hour. Remove cover and roast for about 15 minutes more to thicken the sauce.
Take pot out from oven, transfer brisket to a cutting board, cover loosely with foil and let stand for at least 10 minutes, then slice thinly. Serve with vegetables and sauce.
More Recipes You'll Love
Tender braised beef brisket with carrots is a low-and-slow pot roast that fills the house with the smell of Sunday dinner. The brisket rubs up with oregano and braises under parchment in stock and crushed tomatoes until it slices like butter. Onions, carrots, and celery cook right alongside, drinking in every drop of sauce.
Pro Tips
- Cut the parchment paper to fit the pot exactly and lay it directly on the braise. It traps moisture far better than a lid alone, which is what keeps brisket from drying out.
- Turn the brisket at the halfway mark and top up the stock if the liquid has dropped. The meat should stay partially submerged all through the cook.
- Remove the cover for the final fifteen minutes to thicken the sauce. That uncovered blast turns the braising liquid into a proper gravy.
- Rest the sliced brisket at least ten minutes under loose foil. Cutting too soon lets the juices run out and you lose the tenderness you waited two hours for.
Frequently Asked Questions
Can I make this brisket ahead of time?
Braise it a day ahead and refrigerate the whole pot overnight — the flavors deepen beautifully and the fat lifts off the chilled sauce in one piece. Slice cold, then rewarm gently in the sauce.
What cut of brisket works best?
A flat-cut brisket slices into the neat, thin pieces this recipe shows off. A point cut is fattier and more forgiving if you prefer richer meat.
Can I braise this in a slow cooker?
Yes. Sear the seasoned brisket first, then everything goes in on low for eight hours. Thicken the sauce on the stove at the end since slow cookers keep everything thinner.
Recipe Card
Ingredients
Method
- Preheat oven to 350°F/180°C.
- Cut a piece of parchment paper to fit the top of a heavy ovenproof pot. Rub brisket all over with salt, pepper and oregano.
- Transfer to pot, followed by onions, carrots, celery and bay leaves.
- Pour in chicken stock and canned tomatoes.
- Place parchment paper on top and cover with lid. This is to prevent moisture from escaping. Leave to cook for 1 hour.
- Turn the brisket and check if more stock needs to be added.
- Cover and cook for another hour.
- Remove cover and roast for about 15 minutes more to thicken the sauce. Take pot out from oven, transfer brisket to a cutting board, cover loosely with foil and let stand for at least 10 minutes, then slice thinly.
- Serve with vegetables and sauce.
