Ina Garten Brisket Recipe
Ina Garten Brisket Recipe is tender, juicy and full of flavor. This slow-cooked brisket melts in your mouth. The meat is rich, savory and perfect for family dinners or special occasions.
Ingredients
- 3-4 pounds beef brisket
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 2 large onions sliced
- 4 cloves garlic minced
- 1 cup beef broth
- ½ cup dry red wine
- 2 tablespoons Worcestershire sauce
- 2 tablespoons tomato paste
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
Instructions
Preheat the oven
- Set oven to 325°F (165°C). This ensures slow cooking for tender, juicy brisket with rich flavor and texture.
Season the brisket
- Mix salt, pepper, smoked paprika and garlic powder. Rub evenly over all sides of the brisket for full flavor.
Sear the brisket
- Heat olive oil in large pan. Sear brisket on all sides until brown. This seals juices and adds depth of flavor.
Prepare the vegetables
- Place sliced onions and minced garlic in the bottom of roasting pan. Spread evenly to create a flavor base for the brisket.
Add liquids and herbs
- Pour beef broth, red wine, Worcestershire sauce and tomato paste over vegetables. Place thyme and rosemary on top for aroma.
Roast the brisket
- Place seared brisket over vegetables in roasting pan. Cover with lid or foil. Roast in oven for 3 to 3.5 hours until tender.
Rest before slicing
- Remove brisket from oven. Let it rest 10-15 minutes. This keeps meat juicy when slicing and allows flavors to settle.
Slice and serve
- Slice brisket against the grain for tenderness. Pour pan juices over slices. Serve warm with your favorite sides.
Notes
- Use a meat thermometer to check doneness
- Sear brisket before roasting for richer flavor
- Cook low and slow for tender meat
- Use fresh herbs for best aroma
- Let brisket rest before slicing
- Slice against the grain
- Use a roasting pan with lid for even cooking