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Braised Brisket

Prep Time:15 Minutes
Cook Time:4 Hours

Nutritional Information

Definitely not your mom's pot roast!


  • 3 pounds beef brisket, trimmed of all the fat, cut into 2 inch cubes
  • 1/2 teaspoon all purpose flour
  • 1 1/2 tablespoon corn oil (or other neutral oil)
  • 2 teaspoons tomato paste
  • 2 each medium carrot, peeled, quartered
  • 2 each medium onions, peeled and thickly sliced
  • 4 each cloves garlic
  • 3 cups beef broth
  • 2 each bay leaves
  • to taste kosher salt
  • to taste ground black pepper


  • 1. Preheat the EGG to 350°F using indirect heat, with a cast iron dutch oven set on the plate setter (no rack).
  • 2. Lightly dust the brisket with flour. Heat the oil in the cast iron dutch oven. Add the brisket to the pot and brown on all sides, 5 to 7 minutes per side.
  • 3. Transfer the brisket to a platter, then add the onions to the pot and stir constantly with a wooden spoon, scraping up any browned bits stuck to the bottom of the pot. Cook until the onions have softened and developed a rich brown color but aren't yet caramelized, 10 to 15 minutes.
  • 4. Add the carrots and garlic and return the brisket back to the pot. Add the tomato paste and stir to combine.
  • 5. Add the beef stock and bay leaves. Cover the pot and lower the heat to 325 degrees F.
  • 6. Cook the brisket until it is fork-tender (but not falling apart), 3-4 hours. Check once or twice during cooking to make sure that the liquid is not bubbling away. If it is, add a few more teaspoons of water—but not more. Season to taste with kosher salt and ground black pepper. It also freezes well.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828