A New Easter Tradition: Slow-Braised Brisket

This Easter, we’re leaning into a dish that brings depth, richness, and a little bit of unexpected elegance to your spread! Slow-braised brisket carries everything we love about holiday cooking: patience, flavor, and the kind of aroma that fills your home for hours. Whether you’re hosting a crowd or enjoying a quiet meal at home, this brisket is sure to become a new holiday favorite.

Why You’ll Love This Recipe

• It's a centerpiece that looks and tastes elevated without complicated steps

• You can prepare it in advance

• It's a true crowd-pleaser and full of flavor

• Once it’s in the oven, you can relax and enjoy time with your guests

Ingredients

• 1 (3 lb) flat-cut beef brisket

• Vegetable oil

• 2–3 lbs yellow onions

• 6 garlic cloves, peeled and smashed

• ¼ cup tomato paste

• 1 large bunch of carrots, peeled and cut into 1-inch chunks

• 1 ½ cups red wine (or beef stock or water)

• Salt

Instructions

1. Preheat & Prep: Preheat your oven to 350°F. Trim the brisket, leaving about ¼-inch fat cap, and season generously with salt.

2. Sear the Brisket: Heat a large Dutch oven over high heat with 1–2 tablespoons of oil. Place the brisket fat-side down and sear until deeply browned, about 5–7 minutes per side. Transfer to a plate.

3. Build the Flavor Base: Slice onions into thick ¼-inch pieces and add them to the same pot. Cook over medium heat, stirring frequently, until deeply caramelized, about 30–40 minutes.Add the garlic and cook for 1 minute.

4. Assemble & Braise: Remove from heat. Place the brisket on top of the onions and pour in any juices. Add the red wine. Spread the tomato paste over the brisket and scatter the carrots around it.

5. Slow Cook to Perfection: Cover and transfer to the oven. Cook for 3–4 hours, until fork-tender. Check occasionally and add up to 1 cup more liquid if needed.

Serving & Hosting Notes

Slice the brisket against the grain to keep it tender, then spoon the rich onion and carrot mixture over the top. Serve it alongside mashed potatoes, roasted vegetables, or crusty bread to soak up every bit of sauce. If you’re hosting, brisket is even better the next day. Simply reheat it gently in the same pot, allowing the flavors to deepen and the sauce to become even more luscious.

Cook With Us

Looking for your next cooking adventure? Join us at the Los Angeles Cooking School for an upcoming class.

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