Grandma Sylvia's Brisket

Pass down a cherished tradition with *Grandma Sylvia's Brisket*, a timeless recipe that brings the comforting flavors of slow-cooked perfection to your dinner table. This fork-tender, oven-braised beef brisket is seasoned with a savory blend of paprika, garlic, and thyme, and smothered in rich tomato paste, dry red wine, and hearty beef stock. Nestled among caramelized onions, sweet carrots, and crisp celery, the brisket absorbs incredible depth of flavor as it roasts to perfection over four hours. Ideal for family gatherings, holidays, or a cozy Sunday supper, this classic dish pairs beautifully with mashed potatoes or warm, crusty bread to soak up the luscious pan juices. With its melt-in-your-mouth texture and soul-warming taste, this recipe is comfort food at its finest.

Nutriscore Rating: 67/100

Prep Time:30 mins

Cook Time:240 mins

Total Time:270 mins

Servings: 8

Ingredients

• 4 lbs Beef brisket
• 3 large Yellow onions
• 6 Garlic cloves
• 4 large Carrots
• 3 Celery stalks
• 2 tbsp Tomato paste
• 2 cups Beef stock
• 1 cup Dry red wine
• 2 tbsp Olive oil
• 1 tsp Paprika
• 1 tsp Ground black pepper
• 2 tsp Salt
• 2 Bay leaves
• 4 sprigs Fresh thyme

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

Pat the beef brisket dry with paper towels and season generously with 1 tsp of salt and 1 tsp of ground black pepper on both sides.

Step 3

Heat 2 tbsp of olive oil in a large, oven-safe Dutch oven or roasting pan over medium-high heat.

Step 4

Sear the brisket for 3-4 minutes per side until browned. Remove the brisket and set aside.

Step 5

Lower the heat to medium, add the chopped onions to the pan, and cook until softened and golden, about 5-7 minutes.

Step 6

Add the minced garlic and tomato paste to the onions, stirring for 1-2 minutes until fragrant.

Step 7

Deglaze the pan by pouring in the red wine. Scrape the bottom of the pan to release any browned bits.

Step 8

Add the beef stock, paprika, bay leaves, and thyme to the pan. Stir to combine.

Step 9

Return the seared brisket to the pan, placing it on top of the onions.

Step 10

Arrange the chopped carrots and celery around the brisket.

Step 11

Cover the Dutch oven tightly with a lid or aluminum foil and place it in the preheated oven.

Step 12

Bake for 3.5 to 4 hours, basting the brisket with the pan juices every hour. The brisket is done when it is fork-tender.

Step 13

Remove the pan from the oven and let the brisket rest, covered, for 20 minutes.

Step 14

Slice the brisket against the grain into thin slices and serve with the onions, carrots, celery, and pan juices as a sauce.

Nutrition Facts

Serving size	(3489.8g)

Amount per serving	% Daily Value*
Calories	5065.6

Total Fat 248.8g	0%
Saturated Fat 89.2g	0%
Polyunsaturated Fat 11.5g
Cholesterol 1705.5mg	0%
Sodium 13695.5mg	0%
Total Carbohydrate 97.0g	0%
Dietary Fiber 21.7g	0%
Total Sugars 41.0g
Protein 550.9g	0%

Vitamin D 145.1IU	0%
Calcium 545.4mg	0%
Iron 56.4mg	0%
Potassium 8131.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.4%

Protein: 45.6%

Carbs: 8.0%