Slow-Cooked Beef Brisket | Tasting Table Recipe

Recipe from the Tasting Table Test Kitchen

Slow-Cooked Beef Brisket
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Brisket: it's what's for dinner.
Prep Time
Cook Time
to 8 servings
Total time: 5 hours, 45 minutes
  • One 4-pound piece flat-cut beef brisket, untrimmed
  • Salt, to taste
  • 3 tablespoons Agave In The Raw®
  • 2 tablespoons Dijon mustard
  • 2 tablespoons whole-grain mustard
  • 2 tablespoons extra-virgin olive oil
  • 2 medium yellow onions, thinly sliced
  • 2 medium carrots, roughly chopped
  • ¼ cup all-purpose flour
  • 4 sprigs thyme
  • 1 bay leaf
  • 1 head garlic, split horizontally
  • 5 cups beef or chicken stock, preferably homemade
  • ½ cup finely chopped flat-leaf parsley
  • 1 tablespoon lemon zest
  • 2 teaspoons crushed red pepper flakes
  1. Place the meat on a clean surface and season generously with salt. Wrap in plastic wrap and chill overnight.
  2. Remove the brisket an hour before cooking. Preheat the oven to 400°. Combine the Agave In The Raw®, Dijon mustard and whole-grain mustard in a small bowl. Unwrap the brisket and place on a wire rack set over a baking tray. Rub the mustard mixture over the meat and bake until brown on top, about 40 minutes. Remove the brisket and reduce the temperature to 300°.
  3. Meanwhile, heat the olive oil in a large Dutch oven over medium-high heat. When the oil is hot, add the onions and cook, stirring occasionally, until just softened, about 15 minutes. Add the carrots and continue to cook until the vegetables are very soft, about 10 minutes. Add the flour and cook, stirring often, until the mixture smells nutty, about 2 minutes. Add the thyme, bay leaf, garlic and stock and bring to a simmer. Add the brisket, then cover the pot and transfer to the oven. Braise, turning often, until the brisket is very tender and the flavors have melded, about 3½ to 4 hours. Remove the brisket and allow to rest for 20 minutes before slicing.
  4. Meanwhile, strain the braising liquid through a fine sieve over a medium saucepan and discards the solids. Bring the braising liquid to a boil, then reduce the heat and simmer until the liquid is thick enough to coat the back of a spoon, about 25 minutes. Season with salt if needed. In a small bowl, combine the parsley, lemon zest and red pepper flakes. To, serve, slice brisket against the grain and serve with braising liquid and the lemon-parsley mix.
Calories per Serving 782
Total Fat 56.0 g
Saturated Fat 21.3 g
Trans Fat 0.0 g
Cholesterol 217.7 mg
Total Carbohydrates 21.7 g
Dietary Fiber 2.3 g
Total Sugars 10.1 g
Sodium 1,057.9 mg
Protein 45.9 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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