This recipe for Delicious Braised Brisket with Shallots is a throw back to a time when slow and low braising was queen. Only a few ingredients – brisket, shallots, garlic and beef stock with a little salt & pepper – stand between you and a fork-tender slice of heaven. Sometimes the simplest recipes really are the best.

Shiksa brisket’s siren call

Midge Maisel would be so proud of this recipe for Delicious Braised Brisket with Shallots. In the pilot of The Marvelous Mrs. Maisel, Midge’s brisket is so delicious and tender it practically moves mountains with the crusty staff at the comedy club she and her husband frequent. It’s perfect. Absolutely perfect!

If you aren’t already familiar with the show, a star-studded cast of characters will keep you laughing from the very first episode. The show is strangely familiar and relatable – although my life couldn’t be any further from the central characters’ lives. It’s irreverent, with a generous serving of strong language and a smidge of Midge in terms of nudity. The dialogue is a stitch. If you’re looking for something to add to your binge-watching list, Prime offers a host of shows and channels for your viewing pleasure, so check ’em out.

This recipe for Delicious Braised Brisket with Shallots relies on a quick sear on the stove top to develop flavors before transferring the meat to the oven (or slow cooker) to finish cooking. After four hours, you have the most tender braised cut of beef with a rich shallot sauce. Like I said, Midge would be proud.

Funny story – this easy brisket recipe was adapted for my Instant Pot when my oven died just days before Christmas. With no way to prepare our family dinner in my tried and tested method, I had to pivot quickly. What a happy accident it ended up being! This recipe for Delicious Braised Brisket with Shallots offers both methods for cooking – although the Slow Cooker method may require a little more time, depending on the final size of your brisket. Additional notes are provided below in the “Directions” section.

What is brisket and what’s the best way to cook it?

So, what makes a brisket so tempting? After all, it’s a relatively tough cut of meat that comes from the pectoral muscle of a steer. You will typically find a brisket divided into two distinct halves – named appropriately as the first cut (or flat cut) and second cut (point cut).

The first cut is leaner and flatter and is more ideal for slicing – think corned beef. The second cut (my personal favorite) has a lovely fat line running through the middle of it. The second cut is more tender, juicy and flavorful. Either cut will do for this recipe, but the second is my go-to for the deliciously rich sauce in this easy brisket recipe.

Regardless of which cut you choose, or how you choose to season it, one rule must be observed. Because it’s such an exercised muscle, it needs a slow and low cooking method to break down all that connective tissue.

If you’re looking for a primer on brisket, Steven Raichlen, contributed an article to the New York Times, titled Brisket for Beginners. The pit master shares his nine steps for successfully taming this beastly cut of meat. If you’re looking to really dive in and commit to brisket, one of my favorites from my personal cookbook collection is The Brisket Book: A Love Story with Recipes, by Stephanie Pierson. It’s packed with information about brisket, recipes from pit masters, crockpot queens, acclaimed chefs and more than a few aunties. It’s a treasure of all things brisket.

What goes with Braised Brisket with Shallots? What doesn’t?

A generous bowl of Ultimate Lemon Dill Potato Salad is topped with fresh dill and lemon zest. — Lemon & Dill Potato Salad on the side, please.

This is a comfort food meal on a cold winter day. Braised Brisket with Shallots pairs perfectly with Chive & Horseradish Mashed Potatoes and a vegetable of choice for a classic, old-school dinner. This sauce is so delicious over the potatoes.

If you’re hosting a Superbowl party or some other gathering, there’s nothing better than slices of brisket piled high on a crusty roll and dipped in the sauce. I recommend serving these sandwiches with a side of Potato Salad with Lemon & Dill. This light, bright salad is a perfect side for these rich, beef sandwiches.

Delicious Braised Brisket with Shallots

Recipe by Maria Ostrander Course: MainCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hours

Resting Time

minutes

Fork tender braised brisket with shallots and garlic.

Ingredients

One 3 1/2 lb. to 4 lb. brisket (after being trimmed). Can be either the first or second cut.
3 large shallots, sliced (approx. 2 cups)
2 cloves garlic, peeled and smashed
2 cups low-sodium beef stock
1/2 tsp. ground black pepper
1 1/2 tsp. kosher salt

Directions

Oven-braised method
Preheat oven to 300 degrees F.
Trim the brisket so that the fat is no more than 1/4 inch in any given area. Pat dry with a paper towel. Set aside.
Slice the shallots and set aside. Heat up the beef stock and have ready.
In a large oven-safe pot, over medium-high heat, warm the pot. Lay the brisket fat side down on the dry, hot pan and allow to sear until browned on top – approximately 5 minutes. Rotate the brisket and repeat on the other side.
Add the shallots, garlic, stock, salt and pepper to the pot. The stock should come up approximately 3/4 of the way to the top of the brisket, with the top of the brisket remaining exposed slightly.
Cover and place in the oven to cook at 300 degrees F for 3 1/2 hours.
After 3 1/2 hours, remove the top from the pot and increase the temperature to 375 degrees F. Cook uncovered for another 30 – 45 minutes. The meat is ready when it is fork tender.
When ready, remove from the oven. Transfer the brisket to a cutting board and allow to rest for 20 minutes before slicing.
While the meat is resting, skim off any extra fat from the top of the sauce and discard the fat. Serve the brisket with the warm sauce.
Instant Pot method
Follow steps 2 – 4 as described above.
Once the meat is seared, transfer it to the Instant Pot and continue with step 5.
Select the Slow Cook setting on your Instant Pot and set it to cook on High for 4 hours.
After 4 hours, remove the lid and check the brisket with a fork for tenderness. If additional time is needed, work in 1 hour increments until it’s tender enough to easily separate when a fork is inserted.
When done, follow steps 8 – 9 to complete the process.

Notes

Yikes! I’m down to 3 1/2 lbs. after trimming away the extra fat? Will my brisket still turn out OK? Yes, be at peace. Try to stay as close to 4 lbs. of brisket after trimming, but it’s not an exact science. A smaller brisket will serve 6 instead of 8 in the end. If you’re uncertain how much brisket to get, ask your butcher to help you choose the right size. They’ll even trim it down for your if you ask nicely.