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Oven Braised Brisket Recipe

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4.3 from 15 reviews

  • Author: Sara
  • Total Time: 4 hours
  • Yield: 6 servings

Description

This Oven Braised Brisket is a tender, flavorful dish slowly cooked to perfection with aromatic spices, vegetables, and a savory homemade gravy. The brisket is first seared to develop a rich crust, then braised in a mix of beef broth, soy sauce, fish sauce, and fragrant spices like star anise and cinnamon. The resulting dish is succulent and well-balanced with a subtle sweetness, perfect for a comforting family meal or special occasion.

Ingredients

Brisket

  • 4½ lb (2 kg) beef brisket (flat cut)
  • ½ tsp sea salt flakes
  • 2 tbsp canola oil

Aromatics & Vegetables

  • 1 small head of garlic (top sliced off)
  • 2 green onions (trimmed)
  • 1 inch (2.5 cm) piece fresh ginger (peeled and sliced)
  • 6 large shallots (halved lengthwise)
  • 4 large carrots (peeled and halved)

Seasonings & Sauces

  • 2 tbsp low sodium soy sauce
  • 2 tbsp fish sauce
  • 3 tbsp light brown sugar
  • 2 star anise
  • ½ stick cinnamon
  • 1–2 tsp Chinese five spice
  • 1 tsp freshly ground black pepper
  • 1 pinch red pepper flakes
  • 2 cups (500 ml) low-sodium beef broth
  • 2 tbsp fresh herbs (basil, mint, and cilantro, chopped)

Instructions

  1. Prepare the brisket: Trim the fat cap to about ¼ inch (5 mm) if needed and cut the brisket in half across the grain so both pieces fit in the pot for searing. Pierce all over with a skewer, season lightly with sea salt flakes, and leave at room temperature for 45 minutes to evenly season and come to temperature.
  2. Sear the beef: Preheat the oven to 325°F (160°C) placing a rack in the lower third. Heat canola oil in a large Dutch oven over high heat and sear the beef in batches until deeply browned on each side, about 5 minutes per side. This develops flavor and color. Remove the seared beef and set aside on a plate.
  3. Build the flavor base: Reduce heat to medium. Add the garlic (cut side down), fresh ginger slices, and trimmed green onions to the pot and cook for 1–2 minutes until fragrant and lightly charred. Add a splash of beef broth and scrape up the browned bits from the bottom to incorporate rich flavors into the base.
  4. Add vegetables and seasonings: Add the shallots and carrots to the pot and sauté for 3–4 minutes until they begin to soften. Stir in the soy sauce, fish sauce, and light brown sugar until the sugar has dissolved fully, creating a balanced sweet and savory mixture.
  5. Braise the brisket: Return the seared beef along with any collected juices into the pot. Pour in the remaining beef broth, then add the star anise, cinnamon stick, freshly ground black pepper, and Chinese five spice. Bring everything to a gentle simmer on the stovetop.
  6. Cook in the oven: Cover the Dutch oven tightly (use a sheet of foil under the lid if needed to ensure a snug fit) and transfer it to the preheated oven. Cook for 1 hour at 325°F (160°C), then reduce the oven temperature to 250°F (120°C) and continue cooking for an additional 1½ to 2 hours, or until the brisket is tender and a skewer slides in easily.
  7. Optional chilling: To reduce fat in the final dish, cool the braised brisket completely, refrigerate overnight, and then lift off the solidified fat from the top before reheating.
  8. Prepare the gravy: Transfer the beef to a cutting board and loosely cover with foil to rest. Remove and discard the star anise and cinnamon stick and lift out the carrots and garlic. Pour the braising liquid into a saucepan, add some of the cooked garlic by squeezing it out of its skin, and bring to a simmer. Use an immersion blender to blend the sauce smoothly, then strain through a fine sieve for a silky gravy. Return the strained gravy to the Dutch oven.
  9. Serve: Slice the brisket against the grain, return it to the Dutch oven with the carrots, and warm everything gently through. Adjust seasoning to taste, garnish with the fresh herbs and a pinch of red pepper flakes, and serve the richly flavored braised brisket with silky gravy.

Notes

  • Trimming the brisket fat cap to about ¼ inch helps retain moisture without excess fat.
  • Searing the brisket before braising adds deep flavor and color to the dish.
  • The use of star anise, cinnamon, and Chinese five spice adds an aromatic depth unique to this recipe.
  • Chilling the braised beef overnight allows fat to solidify for easy removal, making the dish leaner.
  • Cutting the beef against the grain ensures tender slices that are easier to chew.
  • This recipe benefits from resting time between searing and braising, allowing flavors to meld.
  • Prep Time: 15 minutes (plus 45 minutes resting after seasoning)
  • Cook Time: 3 hours 45 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Asian Fusion

Find it online: https://saraflavors.com/oven-braised-brisket-recipe/