Braise Your Brisket

Braise Your Brisket

The perfect, juicy brisket is tender enough to pull apart with a fork yet still keep its shape when sliced. To counteract its toughness and lock in its flavor, brisket does best with long, slow cooking. Some brisket lovers even think it tastes better the next day, because it gets more tender the longer it sits.

Brisket’s two sections are flat cut (first cut), which is leaner, easier to slice, and great for dishes like corned beef, and point cut (second cut), which tends to have more flavor, more fat, and is great for stews. Recipes will often tell you which cut of brisket they recommend or they may call for first or second cut, so you can choose your own adventure.

Low and slow is how you tenderize any brisket. Our favorite is a braised brisket, depending on the weight, it will cook at a low temperature for up to seven hours. A good rule of thumb is 1 hour/pound, holding it at an internal temp of 180°-185°F, and until a fork slides easily in and out of the meat. To achieve the best braised brisket, you’ll want to sear the meat before adding it to your broth and mirepoix, where it will soak up all those flavors. Believe us, a well-cooked brisket is always worth the wait. If you’re looking for delicious, tastes-like-home flavor, try our Bubbe’s brisket recipe!

Bubbe’s (Grandma’s) Brisket

1 brisket, untrimmed (5-6 lbs)
3 tbsp vegetable oil
3 medium onions, diced or sliced
2 cups beef or chicken broth
14 oz can of tomatoes
4 carrots, peeled & cut into 2” pieces
4 celery stalks, peeled & sliced into 2” pieces
10 sprigs fresh thyme
4 sprigs rosemary
2 bay leaves
6 cloves garlic, crushed
2 tsp Kosher salt
2 tsp black pepper
Fresh parsley to top

1. Preheat oven to 350°F.
2. Pat brisket dry. Rub both sides with Kosher salt and black pepper.
3. In a pan or Dutch oven, bring to medium-high heat. Add 2 tbsp of oil and sear the brisket. Make sure to sear evenly on all sides.
4. Once seared, remove the brisket and add remaining oil, onions, celery, and carrot. Sauté until onions are translucent then remove.
5. Add broth and canned tomatoes. Use a spatula to scrape the bottom of the pan.
6. If using a Dutch oven, pour broth mixture into a container. If transferring to a baking pan or dish, layer in half the sautéed vegetables along the bottom.
7. Add brisket, fat side facing up. Place garlic cloves directly upon the brisket. Add remaining vegetables, covering the brisket. Place herbs directly atop, evenly spaced.
8. Slowly pour the broth into the dish.
9. Let roast for 4 – 6 hours. Ready when fork-tender and easily shreds.
10. Uncover and allow the brisket to cool to room temperature. Place in refrigerator overnight.

Day of Preparation:
1. Roughly 3 hours before serving, remove the brisket from refrigerator.
2. Preheat oven to 350°F.
3. Using a spoon, remove any solidified fat that has risen to the surface. Remove the brisket from the dish and slice against the grain.
4. Place back into dish, spooning sauce over the brisket.
5. Cook for 35-50 minutes, or until warmed through.
6. Once done, remove bay leaves. Optional: Transfer cooked vegetables to a separate serving platter. Serve and enjoy!

Feeling inspired? Tag us @bristolfarms – we can’t wait to see your creations.


  1. Dr. Morris says:

    How about a Sephardic peasch recipes!

    1. Nicole Vuletich says:

      Hello! Thanks for the recommendation. We will keep this in mind for the future. 🙂

  2. Ted says:

    Does your Bubbe use first or second cut? You should never just copy and print her recipes without first asking her to explain step by step to avoid confusion since she changes her terminology a couple of times when describing the same item or preparation. Then you could print a recipe that can be followed by anyone. I often had to quiz my Ima several times to get her to provide the actual “recipe” instead of “take some schmaltz”…

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