Description
Hearty German pot roast brisket brings robust flavors from traditional Bavarian kitchens to your dinner table. Slow-cooked beef melts with rich, savory notes you’ll crave on chilly evenings.
Ingredients
Scale
Main Ingredients:
- 4 pounds (lb) brisket
- 2 cups red wine
- 3 cups chicken broth
- 14 ounces (oz) canned tomatoes
Vegetables and Aromatics:
- 2 onions
- 2 carrots
- 1 celery rib
- 5 garlic cloves
- 3 bay leaves
- 2 rosemary sprigs
- 2 dried red chillies
Seasonings and Cooking Liquids:
- 1/4 cup olive oil
- Salt
- Pepper
Instructions
- Thoroughly pat the brisket dry with paper towels to ensure optimal searing.
- Heat a heavy-bottomed skillet to high temperature and create a rich, golden-brown crust on both sides of the meat, developing deep flavor through caramelization.
- In the same skillet, gently sweat aromatic vegetables until they become translucent and release their natural sweetness.
- Introduce fragrant herbs and optional chili for a subtle heat and complex flavor profile.
- Deglaze the pan with robust red wine, scraping up any flavorful browned bits from the bottom of the skillet.
- Pour in crushed tomatoes and rich beef broth, creating a luxurious braising liquid.
- Carefully nestle the seared brisket into the liquid, ensuring it’s partially submerged.
- Cover the Dutch oven and transfer to a preheated oven at 325°F for approximately 3 hours, allowing the meat to become incredibly tender.
- Once cooking is complete, remove the brisket and let it rest for 15 minutes to redistribute internal juices.
- Strain the cooking liquid and reduce it on the stovetop to create an intensely flavored sauce.
- Slice the brisket against the grain and drizzle with the reduced sauce before serving.
Notes
- Searing locks in rich flavors and creates a delectable golden-brown crust on the brisket surface.
- Choose a well-marbled cut for maximum tenderness and juicy meat that melts in your mouth.
- Using a Dutch oven helps distribute heat evenly and keeps moisture sealed during slow roasting.
- For low-carb diets, replace root vegetables with low-glycemic alternatives like turnips or cauliflower without compromising the recipe’s depth of flavor.
- Prep Time: 20 minutes
- Cook Time: 33.5 hours
- Category: Lunch, Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 517 kcal
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 34 g
- Saturated Fat: 12 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 44 g
- Cholesterol: 140 mg