Tomato Braised Brisket Recipe

Name: Tomato Braised Brisket
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 # beef brisket, fat trimmed to minimum; 28 oz whole, skinned tomatoes with juice; 1 bunch baby carrots, washed and greens cut to 1 inch length; 1 onion, skinned and quartered; 3 stalks of celery, cut into 3 inch lengths; 1 head of garlic, cut in half crosswise; 1/2 C burgundy wine; 2 C low fat beef stock; several bay leaves; 1 bundle of fresh thyme, tied; 1 bundle fresh rosemary, tied; 1/2 C fresh parsley or cilantro; 2 T extra virgin olive oil; salt and pepper to taste; garlic powder

Servings: persons

4 # beef brisket, fat trimmed to minimum
28 oz whole, skinned tomatoes with juice
1 bunch baby carrots, washed and greens cut to 1 inch length
1 onion, skinned and quartered
3 stalks of celery, cut into 3 inch lengths
1 head of garlic, cut in half crosswise
1/2 C burgundy wine
2 C low fat beef stock
several bay leaves
1 bundle of fresh thyme, tied
1 bundle fresh rosemary, tied
1/2 C fresh parsley or cilantro
2 T extra virgin olive oil
salt and pepper to taste
garlic powder

1
["Season brisket on all sides with fresh ground black pepper and garlic powder.
2
Pick a Dutch oven that will hold the meat flat (a #30 Le Creuset works). The meat will shrink while cooking, so if there is a tip that is bent up ignore it.", "Heat the olive oil in the Dutch oven over medium-high heat and brown the meat on both sides. Remove the meat and reserve while vegetables are browned.", "Reduce the heat to medium and brown the carrots, onions, celery, garlic, bay leaves, thyme and rosemary slightly to release their aromas.", "Hand crush about half of the canned tomatoes, leaving at least 6 of the bigger ones whole and add all of the tomatoes and their juice to the pot. Add everything else to the pot and put back the brisket making sure to cover it as much as possible with the liquid.", "Put in and oven preheated to 330-335*F and cook for 3 to 3 1/2 hours while turning the meat every half hour.", "Remove the pot from the oven and place on the range top or a hot pad. Remove the meat and place on a cutting board and tent with aluminum foil for 10-15 minutes while it rests and cools for slicing."]

1130

kcal

Calories

Fat

Carbs

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

You need 15 ingredients. The key ingredients include: 4 # beef brisket, fat trimmed to minimum, 28 oz whole, skinned tomatoes with juice, 1 bunch baby carrots, washed and greens cut to 1 inch length, 1 onion, skinned and quartered, and more.

Yes, Tomato Braised Brisket 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!

Tomato Braised Brisket

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions