Balsamic Braised Brisket is the perfect way to wow and feed a crowd! The wonderful tang from the balsamic vinegar pairs delightfully with the rich flavors of the brisket. It can be served as a holiday dinner, weeknight meal, slow cooker meal, or for any occasion you can imagine! The brisket gets as tender as butter and melts in your mouth. Pair it with Asiago Herb Mashed Potatoes and Garlic Almond Green Beans for a completely delicious meal!
Brisket doesn’t have to be a scary cut of meat to work with, nor do you need to think that the only way to cook it is to throw it on a smoker for hours. Even though that way is delicious, we are changing things up around here! We are conquering the brisket! Braising it in the sauce of balsamic vinegar, beef stock and Worcestershire sauce (and other seasonings) not only insures a tender cut of meat, but also creates a buttery, delightful flavor! Whatever you do, don’t skip the last step of simmering the sauce down until it thickens. Trust me, you will want to coat everything on your plate in that sauce! It’s so good and it takes this brisket to the next level.
To me, this Balsamic Braised Brisket screams Christmas Dinner!! But it can be enjoyed any time of the year! You don’t even have to have a special occasion to make it – because you will want to make this again and again!
This recipe can also be adaptable to your schedule. The recipe calls for braising the brisket for a few hours in a Dutch oven, but you could also prepare it in a slow cooker if you not able to have the oven going, or if you won’t be home until later and you want dinner to already be made when you get home. Aren’t slow cookers a wonderful thing? I would recommend 8 hours on low if you are going to use a slow cooker to make this brisket. And please, still follow the directions for making the sauce at the end even if you use a slow cooker!
Another beautiful thing about this recipe, is that it can also be made in advance and re-heated. I would recommend following all the cooking instructions and storing the brisket completely submersed in the sauce. That way, you will still have tender cuts of meat when you slice it and re-heat it with the sauce.Print
Balsamic Braised Brisket
Balsamic Braised Brisket is the perfect way to wow and feed a crowd! The wonderful tang from the balsamic vinegar pairs delightfully with the rich flavors of the brisket. It can be served as a holiday dinner, weeknight meal, slow cooker meal, or for any occasion you can imagine! The brisket gets as tender as butter and melts in your mouth.
- Prep Time: 20 minutes
- Cook Time: 3 hours 20 minutes
- Total Time: 3 hours 40 minutes
- Yield: Serves 8
- 4-5 pound brisket
- 1 large onion, cut into 2-inch chunks
- 2 tablespoons tomato paste
- 1 cup balsamic vinegar
- 3 cups beef stock
- 1/4 cup Worcestershire
- 1 tablespoon chopped garlic
- Salt and pepper
- Preheat your oven to 350 degrees. In a medium bowl, whisk together the tomato paste, balsamic vinegar, beef stock, Worcestershire sauce and garlic until combined. Set aside.
- Place the onions on the bottom of a large Dutch oven (a 7-quart Dutch oven is what I used). Season all sides of the brisket with salt and pepper. Lay it evenly on top of the onions that are already on the bottom of the Dutch oven. Pour the prepared sauce over the brisket and cover with a lid.
- Bake for about 3 hours, or until the brisket is cooked completely and is fork-tender.
- To make the sauce, remove the brisket and the onions from the Dutch oven. Bring the sauce to a low boil on medium heat and then reduce the heat to let it simmer. While the sauce is simmering, use a ladle to skim off any excess fat or impurities that rise to the top. Simmer until the sauce has reduced almost by half and is thickened, this could take 10-20 minutes.
- Submerge the brisket back into the sauce and serve, or thinly slice the brisket and serve with the sauce to pour over the top. Enjoy!
- If you are using a slow cooker for this recipe, follow all the steps but instead cook the brisket on low heat for 8 hours. After the brisket is done cooking, carefully ladle or pour the sauce into a medium sauce pan and then follow the directions noted on simmering and making the sauce.
- If you are making this recipe in advance, refrigerate the cooked brisket completely submerged in the sauce. This will insure a tender cut of meat when you slice and re-heat the brisket in the sauce.