Oven-Braised Beef Brisket
This oven-braised US Wellness Meats point brisket is seasoned simply and cooked low and slow until irresistibly fork tender. The meat is perfect on its own or repurposed into tacos, bowls, nachos (pictured, find recipe here) or sandwiches.
Provecho Amigos!
PREP TIME
10 minutes
COOK TIME
2 hours
INGREDIENTS
12
Serves: 3-4
Ingredients
- 2 - 3 lb2 - 3 lb2 - 3 lb Beef Brisket Point - US Wellness Meats
- 2 - 3 Tbsp2 - 3 Tbsp2 - 3 Tbsp Meat & Potatoes Seasoning - Primal Palate
- 1 - 2 tsp1 - 2 tsp1 - 2 tsp Salt
- 1 tsp1 tsp1 tsp Black Peppercorns, Ground Fresh
- 1 whole1 whole1 whole Yellow Onion, sliced thin
- 8 oz8 oz8 oz Tomato Sauce
- 1.5 tsp1.5 tsp1.5 tsp Barrel Aged Tamari Soy Sauce - Jozo
- 2 sprigs2 sprigs2 sprigs Thyme, Fresh, substitute 1 tsp dried
- 1 Tbsp1 Tbsp1 Tbsp Avocado Oil
- 1.5 cup1.5 cup1.5 cup Beef Instant Bone Broth - Bare Bones, 1 cup of water + 1 packet
Seasonings
Braising
Buy Ingredients on the FoodSocial Market
Shop over 3500 products from unique and independent, creator-curated brandsProcess
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Pat the brisket dry with paper towels. Season evenly on all sides. Let sit uncovered at room temperature for 1 hour.
- Preheat the oven to 350°F.
- Heat oil in a roasting pan or Dutch oven over medium-high heat. Sear the brisket for 2 to 3 minutes per side until browned. Transfer to a plate.
- Add the onions and a small pinch of salt to the pan. Cook until softened and golden. Stir in the tomato sauce and Tamari. Cook for 1 minute, scraping up any browned bits from the bottom. Turn off the heat.
- Return the brisket and any accumulated juices to the pan, placing it on top of the onions. Pour in 1 cup bone broth, or enough to partially submerge the meat.
- Cover and cook for 30 minutes.
- Reduce the oven temperature to 325°F. Baste the brisket with the pan juices, cover, and continue cooking for about 2 hours, or until very tender.
- Check once or twice during cooking to ensure the liquid has not evaporated. Add ¼ to ½ cup additional bone broth if needed.
- Remove the brisket when the internal temperature reaches 195°F to 205°F. Let rest for 20 minutes.
- Skim excess fat from the pan juices. Slice or cube the brisket and transfer to a platter. Serve with the pan juices. The meat should be fork-tender and easy to shred if desired.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Coconut Free Dairy Free Egg Free Entrées Gluten Free Keto Meat Nut Free Shellfish Free Sugar Alcohol Free Sugar Free| This is our estimate based on online research. | |
| Calories: | 490 |
| Fat: | 21 g |
| Carbohydrates: | 12 g |
| Protein: | 61 g |
| Cholesterol: | 89 g |
| Sodium: | 2188 mg |
| Fiber: | 2 g |
| Sugars: | 6 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
One response to “Oven-Braised Beef Brisket”
Leave a Reply
You must be logged in to post a comment.
This brisket is delightful!