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