Oven-Braised Beef Brisket with Tomato and Red Wine Vinegar
Brisket is a tough cut that needs time. Browned well, then braised for more than three hours in a tomato sauce sharpened with red wine vinegar, it turns meltingly tender. The acidity does the tenderizing work here.
- Serves
- 8
- Prep
- 20 min
- Cook
- 3 to 3½ hr
- Serving size
- about 85 g (3 oz) meat with 85 g (3 oz) sauce
Ingredients
- 1 tbsp olive oil
- 1.1 kg (2½ lb) beef brisket, trimmed of fat and cut into 8 equal pieces
- Coarsely ground black pepper
- 225 g (1½ cups) onions, chopped
- 4 garlic cloves, smashed and peeled
- 1 tsp dried thyme
- 1 can (400 g / 14.5 oz) no-salt-added tomatoes, with their juice
- 60 ml (¼ cup) red wine vinegar
- 240 ml (1 cup) low-sodium beef stock (or red wine)
Method
- Heat the oven to 180°C (350°F).
- Heat the oil in a Dutch oven or heavy pot over medium-high heat. Season the brisket with pepper and brown it in batches, turning occasionally, until deep brown on all sides. Transfer to a plate.
- Add the onions to the pot and cook, stirring, until browned. Add the garlic and thyme and stir for about 1 minute, until fragrant.
- Pour in the tomatoes, vinegar and stock and bring to a boil.
- Return the beef to the pot, cover and transfer to the oven. Braise for 3 to 3½ hours, until the meat is very tender.
Cook’s tip
Like every braise, this one is better the next day. As it cools, any remaining fat sets on the surface and lifts off with a spoon. Always slice across the grain.
Variation
If brisket is hard to find, beef shin or chuck gives a similar result.
Nutrition per serving
Values reproduced from the supplied recipe document.
- Energy
- 225 kcal
- Protein
- 29 g
- Carbohydrate
- 6 g
- of which sugars
- 3 g
- Fat
- 9 g
- of which saturates
- 3 g
- Fiber
- 1 g
- Sodium
- 83 mg
Also suits the DASH diet. Potassium: 304 mg.