Braised Brisket


1 whole Reminisce Angus Beef brisket (approximately 4-5 pounds)
Salt and black pepper to taste
2 tablespoons vegetable oil
1 large onion, thinly sliced
4 cloves garlic, minced
1 cup beef broth
1/2 cup red wine (optional)
1/4 cup Worcestershire sauce
2 tablespoons tomato paste
1 tablespoon Dijon mustard
1 tablespoon brown sugar
1 teaspoon dried thyme
1 teaspoon paprika
1/2 teaspoon cayenne pepper (optional)
Fresh parsley for garnish (optional)


Preheat the Oven

Preheat your oven to 325°F (163°C).

Season the Brisket

Season the brisket generously with salt and black pepper on both sides.

Sear the Brisket

Heat vegetable oil in a large oven-safe pot or Dutch oven over medium-high heat.
Sear the brisket on both sides until browned. Remove the brisket and set it aside.

Sauté Onion and Garlic

In the same pot, sauté the sliced onion until softened. Add minced garlic and sauté for another minute.

Prepare Braising Liquid

Deglaze the pot with beef broth and red wine (if using), scraping up any browned bits.
Add Worcestershire sauce, tomato paste, Dijon mustard, brown sugar, dried thyme, paprika, and cayenne pepper (if using). Stir to combine.

Braise the Brisket

Return the seared brisket to the pot, ensuring it's partially submerged in the braising liquid.
Cover the pot and transfer it to the preheated oven.

Slow Cook

Braise the brisket for 3 to 4 hours or until it becomes fork-tender. You may turn the brisket occasionally during cooking.

Rest and Slice

Remove the brisket from the oven and let it rest for about 15 minutes.
Slice the brisket against the grain into thin slices.


Arrange the sliced brisket on a serving platter.
Optionally, garnish with fresh parsley before serving.

Slicing Against the Grain: When slicing the brisket, cut against the grain to ensure tenderness.

Accompaniments: Serve the brisket slices with the braising liquid as a sauce. It pairs well with mashed potatoes, roasted vegetables, or crusty bread.