Braised Beef Brisket with Vegetables

The second the weather starts to cool off, I kick into comfort food mode. I love making braised dishes and soups in the fall and winter, don’t you? Beef brisket with root veggies in a tomato and red wine sauce is a perfect recipe to let simmer for hours, either in the oven or crockpot – heck, you can even do this on a very low heat on your stovetop. Usually, I’d use tomatoes from my garden for this; every year I blanch, skin and de-seed a bunch and then pop them in my freezer. Unfortunately, with a severe drought in the Midwest this year, I didn’t have nearly the tomato harvest that I usually have. (sniff, sniff).

Braised Beef Brisket with Tomatoes and Red Wine Recipe

  • 6 large cloves of garlic, smashed
  • 1/2 teaspoon kosher salt
  • 3 tablespoons fresh rosemary leaves, stems removed
  • 1/4 cup olive oil
  • 1 4 to 5 pound beef brisket
  • Freshly ground black pepper and kosher salt
  • 5 large carrots, cut on the diagonal in large, 3-4 inch chunks
  • 4 large celery stalks, cut on the diagonal in large 3-4 inch chunks
  • 4 large onions, cut into quarters
  • 2 cups dry red wine
  • A few cups fresh tomatoes, blanched and peeled or 1 28 ounce can of crushed tomatoes (sadly I was out of fresh tomatoes this day, which is unusual in my house)
  • 1/4 cup chopped fresh parsley, preferably flat leaf
  • 3 bay leaves

Chop the garlic, 1/2 teaspoon of the salt and rosemary together into a rough paste. Place in a small bowl and add 2 tablespoons of olive oil. Set aside.

lola rugula beef brisket recipe

Preheat oven to 325º

Season both sides of the brisket liberally with salt and pepper.

In a large roasting pan or Dutch oven, heat the remaining olive oil and brown the brisket well on both sides.

Add the veggies around the brisket and then drizzle all of it with your rosemary garlic oil.

Add the red wine, tomatoes, parsley and bay leaves.

lola rugula beef brisket recipe


Cover the pan and bake for about 4 hours, or until the beef is fork tender and almost falling apart. This can also be done on the stove top, covered tightly on very low heat, or in a crockpot for 8-10 hours.

Be sure and serve this in large bowls so you can add plenty of the sauce. And feel free to customize this by adding potatoes, parsnips, turnips, or any other veggie that you love.

I may not be ready for winter but my taste buds sure are!


3 thoughts on “Braised Beef Brisket with Vegetables

  1. Yum! I bet that smells fantastic! As a side note, we have the same cutting board, so I kinda feel like that meal was prepared in my kitchen, lol.

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