Tyler Florence's 5-star brisket recipe is a game changer! He starts by searing the brisket and browning the veggies, then tosses in some aromatics before letting it all simmer in the oven for a few hours.

Ultimate Braised Brisket by Tyler FlorencePhoto byFood Network

How to Make the Ultimate Beef Brisket

Ingredients:

• 1 (4 pound) beef brisket, first-cut
• Extra-virgin olive oil
• 1 tablespoon kosher salt, plus more for seasoning
• Coarsely ground black pepper
• 3 large carrots, cut into chunks
• 1 onion, halved
• 2 celery stalks, cut into chunks
• 1 head garlic, cut in 1/2
• 1 (28-ounce) can whole tomatoes, hand-crushed (recommended: San Marzano)
• 3/4 bottle dry red wine
• 2 cups beef stock
• 1 bay leaves
• 1/4 bunch fresh thyme, leaves only
• 4 sprigs fresh rosemary, leaves only
• 1 handful fresh flat-leaf parsley

How to Make the Ultimate Braised Brisket

Step 1: Preheat the oven to 325°F.

Step 2: Generously drizzle olive oil over the brisket and season it well with salt and pepper on both sides.

Step 3: Heat a large Dutch oven or a sturdy pot on medium-high and add a splash of olive oil. Once hot, sear the brisket in the pot until it’s nicely browned on both sides. Take it out and set it aside, then toss in some chopped carrots, onion, and celery. Sauté the veggies until they’re golden, then mix in garlic, tomatoes, red wine, beef broth, bay leaf, thyme, rosemary, and parsley. Return the brisket to the pot, cover it up, and let it roast in the oven for about 3 hours until it’s super tender.

Step 4: After that, move the brisket to a cutting board and let it rest for 15 minutes. Strain the veggies and skim off any extra fat, then drizzle that over the brisket.

Step 5: Slice it against the grain and serve it on a bed of parsnip puree, topped with roasted red onions and a sprinkle of parsley.

Braised BrisketPhoto byFood Network

This Recipe was created by Tyler Florence on the Food Network.

Recipe Reviews

After reading the reviews, I added the beef broth that had been omitted from the recipe. I used a Pinot noir. Got rave reviews from the family. Will make this again.

I made this today for my family and it was a big hit! It was juicy and tender and had a GREAT taste! The only modifications I made were I chopped all the veggies to bight size and we ate those with it, I used less garlic (about 1/2 a bulb. Next time I'll use the whole bulb!, and I cooked it in a crockpot since I didn't have a dutch oven. I used Merlot and it blended perfectly with all the flavors. I did add about 3/4 carton of beef STOCK to it like many of the reviews recommended. Will be making this again soon for sure!!!

Absolutely delicious. Make sure you use the red wine as it made a huge impact on the flavor. This recipe is a keeper, per my husband who had seconds!

OMG, I love, love, love this recipe!! My brisket came out perfect. This one should have 10 stars!