Beef Brisket with Pearl Onions and Baby Carrots

Name: Beef Brisket with Pearl Onions and Baby Carrots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 5-pound flat-cut beef brisket, fat trimmed; 3 tablespoons olive oil; 7 cups finely chopped onions; 1 cup finely chopped carrot; 1 cup finely chopped celery; 2 tablespoons chopped garlic; 2 750-ml bottles dry red wine; 8 large fresh thyme sprigs plus1 tablespoon chopped fresh thyme; 2 bay leaves; 8 cups chicken stock or canned low-salt chicken broth; 1 pound baby carrots, peeled; 12 ounces pearl onions, blanched, peeled

Servings: persons

1 5-pound flat-cut beef brisket, fat trimmed
3 tablespoons olive oil
7 cups finely chopped onions
1 cup finely chopped carrot
1 cup finely chopped celery
2 tablespoons chopped garlic
2 750-ml bottles dry red wine
8 large fresh thyme sprigs plus1 tablespoon chopped fresh thyme
2 bay leaves
8 cups chicken stock or canned low-salt chicken broth
1 pound baby carrots, peeled
12 ounces pearl onions, blanched, peeled

1
Preheat oven to 450F.
2
Sprinkle brisket with salt and pepper.
3
Heat 2 tablespoons oil in large pot over medium-high heat.
4
Brown brisket, about 5 minutes per side.
5
Transfer to large roasting pan.
6
Add chopped onions, chopped carrot, celery and garlic to pot; saute until golden, about 10 minutes.
7
Add wine, thyme sprigs and bay leaves; boil until liquid is reduced to 5 cups, about 10 minutes.
8
Add stock to pot; bring to boil.
9
Pour wine mixture over brisket to fill 2/3 of pan; reserve remaining wine mixture.
10
Roast brisket uncovered until very tender, turning and basting occasionally and adding more wine mixture as necessary to keep pan 2/3 full, about 3 1/2 hours.
11
Transfer meat to platter.
12
Strain pan juices into 4-cup measuring cup, pressing on solids; add enough wine mixture to measure 3 1/2 cups.
13
Season with salt and pepper.
14
Thinly slice meat across grain.
15
(Can be made 1 day ahead.
16
Cover meat and sauce separately; chill.
17
Arrange meat in baking dish.
18
Cover with foil; rewarm in 350F oven about 40 minutes.
19
Rewarm sauce.)
20
Heat 1 tablespoon oil in large skillet over medium heat.
21
Add baby carrots, pearl onions and 1 tablespoon thyme; saute until golden, about 5 minutes.
22
Cover and cook until vegetables are crisp-tender, about 5 minutes.
23
Season with salt and pepper.
24
Serve meat with sauce and vegetables.

1450

kcal

Calories

Fat

115

Carbs

175

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 5-pound flat-cut beef brisket, fat trimmed, 3 tablespoons olive oil, 7 cups finely chopped onions, 1 cup finely chopped carrot, and more.

Yes, Beef Brisket with Pearl Onions and Baby Carrots falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!