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Slow-Cooked Brisket

Slow-Cooked Brisket

  • Yield: 10-12 servings
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  • 2 tbsp Dried thyme
  • 2 tbsp Sweet paprika
  • 2 tbsp Dried sage
  • 1 tbsp Ground pepper
  • 1 tbsp Fine sea salt, plus more
  • 10 lb Whole beef brisket
  • 1/4 cup Grapeseed oil
  • 3 lb Medium onions, sliced
  • 2 cups Beef stock
  • 1 cup Aged red wine vinegar
  • 1 cup Tomato puree
  • 10 cloves Garlic
  • 1 tsp Black peppercorns
  • 1 Bay leaf
  • 3 Fennel bulbs, cut into wedges


  1. Combine the thyme, paprika, sage, ground pepper and 1 tbsp sea salt. Rub the brisket all over with the spice mixture and let stand at room temperature for 1 hour.
  2. Preheat the oven to 300F.
  3. Heat the oil over medium-high heat in a large flameproof roasting pan. Add the brisket and cook, turning once, until browned, about 8 minutes. Remove the brisket from the pan and set aside.
  4. Add the onions and a large pinch of salt to the pan and lower heat to medium. Cook, stirring occasionally, until the onions are softened and browned, about 20 minutes.
  5. Add the beef stock, vinegar, tomato puree, garlic, peppercorns and bay leaf and bring to a simmer.
  6. Return the brisket to the pan. Tuck the fennel wedges in the liquid around the brisket.
  7. Tent the pan with foil and bake for about 6 hours and 30 minutes, until very tender. Move the brisket to a carving board, tent with foil and let rest for 20 minutes before carving.
  8. Skim the fat off the pan liquid and remove the bay leaf.
  9. Carve the brisket and serve with the pan juices and vegetables.


Recipe adapted from