| Level: | Easy |
| Total: | 5 hr 35 min |
| Active: | 25 min |
| Yield: | 8 to 10 servings |
Ingredients
- One 6- to 8-pound trimmed brisket
- Kosher salt and freshly ground black pepper
- 1 tablespoon olive oil
- 4 onions, cut into big chunks
- 4 large carrots, peeled and sliced into 2-inch chunks
- 3 parsnips, peeled and sliced into 2-inch chunks
- 2 1/2 cups beef broth
- 1 cup full-bodied red wine, such as Merlot
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce
- 5 cloves garlic, chopped
- One 4-ounce can tomato paste
- 1 bunch fresh rosemary
- 1 bunch fresh thyme
- 1/2 cup chopped fresh parsley
Instructions
- Preheat the oven to 300 degrees F.
- Season the brisket on both sides with salt and pepper. In a Dutch over medium-high heat, brown the brisket in the olive oil on both sides for 6 to 8 minutes per side. Set aside.
- Add the onions, carrots and parsnips and saute for a minute or so until slightly browned. Add the broth, wine, brown sugar, soy sauce, garlic and tomato paste and stir together. Put the brisket on top and place the whole bunches of rosemary and thyme around the brisket. Cover the pot, transfer to the oven and cook until the meat is fork-tender, about 5 hours.
- Remove the brisket from the pot and cover it in foil to rest for 10 minutes. Remove the herbs from the sauce and skim off any fat from the top. Slice the meat and return it to the pot to warm up. Sprinkle with the parsley before serving.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 1006 |
| Total Fat | 72 g |
| Saturated Fat | 29 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 5 g |
| Sugar | 9 g |
| Protein | 60 g |
| Cholesterol | 298 mg |
| Sodium | 1271 mg |
Reviews
I saw this recipe made on the Pioneer Woman show and it looked so good. Well I finally made it yesterday and fed it to the family and guests for dinner and everyone loved it. I had to add some extra liquid later in the cooking time since it was getting too thick and I worried that it would dry out. I’m glad I did that, as it made the sauce much nicer and everyone enjoyed having lots of sauce to put on the mashed potatoes I served with the brisket. I will definitely be making this again.
Delicious! I used a smaller brisket and it turned out fine. I scooped off some of the fat, but I’m wondering about letting it chill before serving to solidify the fat so it can be removed easier and then reheating it for serving. Next time I will add a few more veggies because there was a lot more meat than vegetable since the onions cook down so much. And, mashed potatoes to pour the sauce over!
I made it this weekend all excited for a tasty easy meal. Wife & I did NOT care for it. Stringy meat and gravy not awful but not very tasty. We tried it again the next day thinking it may improve. It didn’t. We’re tossing and sticking w/chuck roast next time.
Ree I’m from Kansas. Where in Kansas I can find Drummond meat
Which store sale Drummond’s meat???? Please help me. Thank you
Which store sale Drummond’s meat???? Please help me. Thank you
the whole family was so impressed with this dish, will definitely make again!
This is truly amazing! My husband ate it out of the pot. I was worried because my brisket was only 3.5 lbs, but it still came out great. Thanks Ree for a “top 5” dish. (My husband rates my dishes).
Ree you have done it again. This recipe was delicious!! My husband and I had this for our 23rd wedding anniversary dinner. With each bite we both just kept saying how delicious and easy this was. I followed the recipe almost exactly. My husband does not like wine in foods so I just added an addition cup of beef broth and I agree with everyone else, the gravy was fantastic. All those veggies take on the taste of the gravy and they are so tasty. I will definitely be making this recipe again.
It was so easy and delicious! I had to divide the 7 Lb brisket into 2 because it wouldn’t fit into my largest Dutch oven so I used my next largest Dutch oven for the 2nd piece, added more beef broth, garlic and tomato paste, and my family was blown away by how tender, juicy and flavorful this recipe was. Definitely will be adding it to my regular rotation!
Saw this on Saturday’s episode and had to try it with an extremely lean buffalo brisket too lean for barbequing. The result was fork-tender meat with flavorful veggies and sauce. Added quartered Yukon Golds the last hour, otherwise I followed the recipe. This one is a keeper!
Found a 3 lb brisket at grocery and it was fork tender after 3.5 hrs. I only used half of the veggies and used a 1/3 of less the remaining ingredients due to smaller brisket.
The flavor was amazing, Ree is my favorite go to when looking for a new recipe.
The flavor was amazing, Ree is my favorite go to when looking for a new recipe.