Recipe: Braised beef brisket with carrots and tomatoes
The leaves are turning, the evenings are getting chilly, and suddenly you're craving something warm that cooks itself while you do other things. This braised beef brisket is that dinner. It fills the house with a rich, savory smell and asks very little of you.
If you've been wondering how to enjoy cozy fall comfort food and still feel good about your plate, you're in the right place.
Why braised beef brisket belongs on your fall table
Mid-October is the sweet spot for slow-cooked meals like braised beef brisket. The oven becomes a welcome source of warmth, and a big pot of something tender feels like a hug.
A braised beef brisket is also wonderfully simple. You sear it, add your vegetables, and let a low oven do the work. Nobody needs to stand over a stove.
A real-food dinner that nourishes you
This braised beef brisket is rich in protein, and each serving here brings about 58g. Protein helps you feel full and satisfied, which matters when you're building habits that last.
Every pot of braised beef brisket gets its flavor from simple vegetables. The carrots, celery, onion, garlic, and tomatoes add color, flavor, and plenty of real-food goodness. There's no fancy ingredient list to hunt down.
Prep Time: 5 hours
Cook Time: 5 hours
Servings: 5
Ingredients
- 3 lbs Beef Brisket
- Sea Salt & Black Pepper (to taste)
- 1 tbsp Extra Virgin Olive Oil
- 2 Yellow Onion (medium, sliced into thick chunks)
- 2 Carrot (medium, chopped into large pieces)
- 3 stalks Celery (chopped into large pieces)
- 4 Garlic (cloves, whole, smashed)
- 1/2 cup Beef Broth
- 2 tbsps Tomato Paste
- 1 cup Canned Whole Tomatoes (with juices)
How to make braised beef brisket
- Preheat the oven to 300ºF (150ºC) and season the brisket all over with salt and pepper.
- Heat a large dutch oven over medium heat, add the oil and when hot, sear the brisket on all sides, about five minutes per side. Remove and set aside.
- Now, add the onion, carrot, celery, and garlic to the dutch oven. Cook, stirring often, for about five minutes. Then, add the broth, scrape up any brown bits and bring to a low simmer.
- Stir in the tomato paste and cook for two minutes, then add the tomatoes and crush them using the back of a wooden spoon or spatula.
- Return the brisket to the pot, cover and transfer to the oven to cook for 3 1/2 to four hours, until the brisket is cooked through and a fork easily pierces through.
- Allow the brisket to rest on a plate, covered loosely with foil, for 30 minutes after removing it from the oven. Slice against the grain, divide evenly between plates, top with vegetables and liquid from the pot. Enjoy your hearty and wholesome meal!
Tips for leftovers, make ahead, and more flavor
Leftovers: Refrigerate in an airtight container for up to three days. Freeze leftover slices in a vacuum sealed bag (or freezer safe bag) for up to two months.
Serving size: One serving is about two to three thick slices.
Make ahead: Brisket can be braised a day or two ahead and kept whole. Simply reheat over low heat with the sauce and veggies and then slice before serving.
More flavor: Add bay leaves, and/or thyme to the braising liquid while cooking. Remove before serving. Use a dry red wine instead of broth for deeper flavor.
Nutrition at a glance
(per serving, serves 5)
- Calories: 503
- Sugar: 7g
- Fat: 23g
- Protein: 58g
- Saturated fat: 7g
- Cholesterol: 169mg
- Trans fat: 0g
- Sodium: 394mg
- Polyunsaturated fat: 1g
- Vitamin A: 4482IU
- Monounsaturated fat: 11g
- Vitamin C: 9mg
- Carbs: 13g
- Calcium: 63mg
- Fiber: 3g
- Iron: 8mg
- Net carbs: 10g
Ready for more support around the table and beyond?
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Real food, real comfort
At Get Real Weight Loss, we believe lasting change comes from meals you actually love, made with simple ingredients and a lot of kindness toward yourself. A braised beef brisket on a cool Sunday is a lovely example. It's satisfying, it's full of flavor, and it fits right into a real-food way of living.
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