This Braised Brisket Stew is warm, cozy, filled with tender meat, and a sauce full of hearty vegetables that have taken on its delicious flavor. A family heirloom, this brisket recipe has been perfected over a few generations.
During the cooler months, my mom made this stew a couple of times a month, at least. It was sort of her signature dish, and one that has been passed down over the years.
The slices of brisket in braised brisket stew are so tender that they shred apart into all of the other ingredients and the flavors of red wine, thyme and the vegetables meld perfectly.
While this beef brisket stew recipe is a brilliant addition to a Hanukkah or another holiday dinner, it's also perfect for a super cozy, casual dinner party. Or any night!
It's easier than you might think to make a perfect brisket dish, and this one only gets better with time, so you can make up to a few days before you want to serve it.
The Ingredients
- beef brisket - When choosing brisket, look for one with meat that's a deep red color and with fat that is white. The fat will be on one side of the meat and might be thick -- this is okay. It will come off very easily if you follow the instructions in the recipe.
- Worcestershire sauce - Worcestershire sauce is typically made with vinegar, molasses, sugar, onion, garlic, tamarind and anchovies. It's used in this brisket recipe to help season the meat while it slow roasts. I recommend the Lea & Perrins reduced-sodium version. It should be in most large grocery stores, and you can get it here.
- olive oil
- Pearl onions - Pearl onions are also known as baby onions. They're a very small variety of bulb onions. They are typically available in red, yellow and white. For this recipe you can use any or all of the colors.
- Peewee potatoes - These are tiny round potatoes with yellowish skin and subtle flavor and a extremely creamy texture. They're perfect for stew because they're already bite-sized.
- carrots - Look for firm, plump carrots, preferably without little roots on the bottom.
- dry thyme
- beef stock - Preferably low sodium, or sodium-free. It's always best when you can control the amount of sodium in a recipe.
- red wine - Use a red wine that you love. The alcohol cooks off, not the flavor.
- peas - Frozen and thawed. The peas are a very easy and welcome addition to stews. They brighten the flavors and add a pop of color.
- salt
- black pepper - Preferably freshly ground.
(See recipe card below for quantities.)
Substitutions and Variations
- Worcestershire sauce. Balsamic vinegar and soy sauce are both great substitutes for Worcestershire sauce. If you use soy sauce, add a few pinches of sugar to it.
- Pearl onions. I like Pearl onions in brisket stew because they're bite-sized, they look pretty, and they're easy to peel (if you follow the linked guide under How to Make it below). However, if you'd rather peel just one large onion and cut it into bite-sized pieces, that works too! Yellow, white or red onions are all okay. The red will be slightly sweeter and the white a bit sharper.
- Peewee potatoes. If you'd like to use a larger potato and cut it into bite-sized pieces, substitute with Yukon Golds if possible. Otherwise, small red potatoes are great, too.
- Dry thyme. Dry thyme can be substituted with three times the amount of fresh thyme.
- Red wine. If you don't want to use, or don't have red wine, you can omit it and make up for it with more beef stock, or you can use a 1 to 1 blend of water and red wine vinegar.
- Peas. Feel free to use other green vegetables like steamed broccoli, green beans or spinach.
Recipe Tips
- The most important tip and something to keep in mind, is that the results of this recipe will vary. Not in flavor of deliciousness, of course! They will likely however, vary in terms of how tender the meat is and at what point. My instructions are accurate, however the way the brisket cooks depends in part on the pan you use, the lid you use, your particular cut of brisket, how much fat there is, etc. So . . . if when you go to slice the brisket, it's still firm and slices in pieces that don't fall apart at all, give it more time.
- If you can't find a brisket that's the size/weight you want, you can always ask the butcher int he market if it's possible to have it cut down. They will often happily do this for you.
- It helps to have your Pearl onions peeled before you begin. It's quick and easy if you follow guide linked below in How to Make it.
- You can also usually find frozen already peeled pearl onions in the freezer section of the grocery store.
- The potatoes only need to be sliced in half if they are bigger than bite-sized. Usually Peewee potatoes are, if not close. I typically end up with a mixture of some that are sliced in half and some that stay whole.
- I like making this in my 12-inch cast iron skillet, because I can do every step of the cooking in it -- from the stove to the oven, and I can even serve from it.
How to Make it
- If you haven't already, peel the onions. Follow this easy step-by-step guide for How to Peel Pearl Onions.
- Preheat the oven to 275°F, and lightly coat a large oven safe pan (12-inch, cast iron is perfect) -- or a large Dutch oven, with olive oil.
- If there is a layer of fat on one side of the brisket, leave it. Except for the fat, rub the entire brisket with the Worcestershire sauce, coating it evenly. Then season both sides generously with salt and pepper.
- Place the brisket, fat side up in the oil-coated pan, and cover it with a fitted lid or heavy-duty foil. Place the brisket in the preheated 275°F oven for 6 hours.
- Remove the brisket from the oven, and place it on a large plate. (Leave the juices in the pan!)
- Let the brisket cool slightly, and then use the back of a knife or a spoon to gently scrape off the fat and discard it.
- Place the meat on a cutting board and cut it into thin (about ½-inch) slices -- against the grain. The key to how to cut brisket perfectly is to slice against the grain. Set aside.
*You can do all of the above 1 day ahead of the below, if desired. If you do, after the meat cools to room temperature, cover the pan tightly and place it in the refrigerator overnight.
- Turn the oven up to 300°F.
- Place the pan with the brisket juices on the stove over medium-high heat. If the juices are excessive, remove enough so that the bottom of the pan is just lightly coated. And save what you've removed for later!
- Add the onions and cook until they're caramelized.
- Add the potatoes and carrots. Cook the vegetables until they are all nicely browned, about 7 minutes. Mix the thyme into the vegetables, and move them to the sides of the pan.
- Use a large, flat-bottomed spatula to return the sliced brisket to the center of the pan. Pour the stock, wine and the pan juices you set aside (if any) over the meat and vegetables and cover the pan. Place in the 325°F oven, and cook until the meat is extremely tender and the vegetables are soft, about 1 hour.
- Stir in the peas, season generously with salt and pepper to taste.
What is Brisket?
- Brisket is a cut of beef from the chest of the animal.
- An entire brisket is made up of two muscles that overlap.
- Brisket is a very tough cut of meat that needs hours of cooking time to become tender. Once it does, brisket is unbelievably delicious and it will melt in your mouth.
What to Serve with Brisket
- I love to serve this beef brisket stew recipe over Creamy Gorgonzola Polenta. It's absolutely incredible!
- Or you can serve it over rice, pasta, mashed potatoes, or -- my favorite way -- with a thick, crusty, slice of garlic herb bread.
- Really, any way you serve this, it will be absolutely scrumptious. It's perfect for Cooking On The Weekends! 😉
More Scrumptious Brisket Recipes
Can you make it ahead?
Yes! It only gets better with time. You can make it up to four days ahead of time.
How to Reheat it
- Once the brisket is done, let it cool room temperature and then put it in an airtight container in the refrigerator. (If it's in a pot that can fit in the fridge, just put keep it in the pot, with a fitted lid or foil.)
- Take it out of the fridge a few hours before you want to serve to take the chill out.
- Preheat the oven to 350°F, and when it's reached that temperature, place the pot in the oven, covered, and heat only until it's hot all the way through, about 25 minutes.
- This is a dish that would be hard to overcook, so don't worry about that.
Enjoy every last bite of this amazing beef brisket stew!
What is exactly is a comfort food? Read this article to find out!
Braised Brisket Stew Recipe
Ingredients
- 1 (2-pound) beef brisket
- 2 tablespoons Worcestershire sauce
- olive oil for the pan
- 1½ cups peeled Pearl onions
- 1 cup halved Peewee potatoes, washed and dried
- 2 cups peeled and sliced carrots (approx. ¼-inch slices)
- 2 teaspoons dry thyme
- 1¼ cup beef stock
- ¾ cup red wine
- 1 cup frozen peas, thawed
- salt and freshly ground black pepper
Instructions
- Set oven and prepare pan. Preheat the oven to 275°F, and lightly coat a large oven safe skillet (12-inch, cast iron is perfect) -- or a large Dutch oven, with olive oil.
- Prepare the brisket and slow roast. There will likely be a layer of fat on one side of the brisket, or at least some fat. Leave it! Rub the entire brisket where there isn't fat with the Worcestershire sauce, coating it evenly, and then season both sides generously with salt and pepper. Place the brisket, fat side up in the oil coated pan, and cover it with a fitted lid or heavy-duty foil. Place the brisket in the preheated 275°F oven for about hours.
- Cool and remove fat. Remove the brisket from the oven, and place it on a large plate. (Leave the juices in the pan!) Let the brisket cool slightly, and then use the back of a knife or a spoon to gently scrape off the fat and discard it.
- Slice. Place the meat on a cutting board and cut it into thin (about ½-inch) slices -- against the grain! It should be falling apart, but intact in parts. (This will be slightly different for everyone, depending on your pan, oven, lid, particular cut of brisket, etc.) Set aside. *You can do all of the above 1 day ahead of the below, if desired. If you do, after the meat cools to room temperature, cover the pan tightly and place it in the refrigerator overnight.
- Turn the oven up to 300°F.
- Cook the vegetables. Place the pan with the brisket juices on the stove over medium-high heat. If the juices are excessive, remove enough so that the bottom of the pan is just lightly coated. And save what you've removed for later! Add the onions and once they're beginning to brown, add the potatoes and carrots. Stirring often, cook the vegetables until they are all nicely browned, about 7 minutes. Then turn the heat down to low and continue to cook for about another 10 minutes, until the vegetables are somewhat tender. Mix the thyme into the vegetables, and move them to the sides of the pan
- Add sliced brisket and roast again. Use a large, flat-bottomed spatula to return the sliced brisket to the center of the pan. Pour the stock, wine and the pan juices you set aside (if any) over the meat and vegetables and cover the pan. Place in the 300°F oven, and cook until the meat is extremely tender and the vegetables are soft, about 1 hour.
- Add peas and season. Stir in the peas, season generously with salt and pepper to taste. (Here's How to season to Taste.)
- Serve!
NOTES
NUTRITION
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Katherine Geary
Can you tell me what PeeWee potatoes are? I never heard of them before. What kind of red wine did you use? Thanks!
valentina
Hi Katherine! These potatoes are just very tiny and cute -- often labeled Peewee, and often "baby" potatoes. Here's an example. As for the wine, use a red wine you like to drink -- the alcohol cooks off, not the flavor! (I used a Pinot Noir that I love.) Have fun! 🙂
Carolyn
I made this today & my family loved it. I didn't have pearl onions so I used sweet onions & garlic. Since we're eating paleo I skipped on the potatoes & added thyme as well as other spices, dish went well with roasted brussel sprouts. Great recipe 🙂
valentina
Hi Carolyn, I'm so happy to hear your family loved this! I bet it was perfect with the roasted brussels sprouts. 🙂
Eha
Living mostly alone with the hot Down Under temps about to hit us may wait until appreciative friends and cooler weather arrive . . . but so clearly remember my Mom making this oft the same way at the other side of the world in the Baltics when I was a child. Well, Worcester sauce may not have been there . . . 🙂 ! It may not quite be American cuisine . . . perhaps Jewish in part . . . ?
valentina
Yes it's a traditional Jewish meal -- at least it was in my mom's family. 🙂 Love that your mom made something similar. Well, when the weather cools. . . after it warms up, I guess. Thank you for visiting! ~Valentina
Christina
My husband would love this as I’m sure it’s something his mother made, too. I really should make this one day soon!
valentina
Christina, I think you would love it! Thank you. 🙂
Ron
Growing up (long ago) brisket was one of the cheaper meat cuts you could buy, so we also had it often. But, I can tell you it never looked as good as yours. I've BBQ'd my share low and slow, but never used the cut in a stew. Now, I've just got to show my butcher what the cut looks like as we don't see it here. I can just smell that stew slow roasting in the oven. Might just try it with pork, I know just the cut i'd use.
valentina
Ron, that's practically my favorite part -- the smell of the stew slow roasting! I bet it would be fantastic with pork. Enjoy!
Nancy
In a word "yum"! I love brisket - whether it's in BBQ or slowly braised it's so good! I love this recipe Valentina - not too heavy or sweet (as they sometimes can be)! And I'm with you - cooking something all day makes me so happy!!!
valentina
Here's to cooking all day. 🙂 Enjoy and thank you, Nancy!
David
I haven’t made brisket in years… Possibly decades! I can’t wait to try this — seriously! With my homemade Worcestershire sauce, this will be phenomenal. Too late for Thanksgiving, but I’ll grab the brisket at the farmers market this weekend (which will come fully frozen) and plan to make it for Christmas. I love every single thing about this recipe, Valentina! ( I especially love the trick of leaving on the fat, then scraping it off when it’s cooked. Brilliant.)
valentina
My mom taught me that one. Sometimes she would actually refrigerate it after the 6 hour cooking time, then scrape the fat off the next day. That's actually even easier than doing it right away after cooking. I just don't usually have the patience for that. Ha! Cheers!
Karen (Back Road Journal)
One of my favorite meals...the first time I ever had it was on a visit to my aunt. I really like the idea of serving the brisket with the polenta.
valentina
Thanks, Karen. It's SO good when the sauce seeps into the polenta!
Healthy Kitchen 101
hmm so delicious! I always love the combination of meat and vegetables. Every time they give me a sense of wholesome, mouthwatering satisfaction Btw, Wish you a Merry Christmas Valentina and your family too! ❤❤
- Natalie
valentina
Thanks so much Natalie! I wish you and yours a very Happy (& Delicious) New Year! 🙂 ~Valentina
Kathryn
Now that the cooler weather has started to arrive in Australia this is just the sort of meal I am looking forward to making.
Not sure if it's just my upbringing or the circles in which I've socialised, but I haven't heard much about brisket in Australia...of course I've heard of it in The States. I'll be chatting to my butcher next shop.
valentina
Brisket is one of my favorite meats to make stews with. I grew up with it. Hope you try and find it as comforting and as delicious as my family and I do. 🙂 ~Valentina
Rachel LeBlanc
I made this recipe today. Very quick to get started. 5 min of prep and in the brisket went for 6 hours. I was able to find a 2.1 lb brisket that was already in the meat case by the butcher. I added turnips in place of 1/2 potatoes. I also added a bay leaf during the last hour of cooking. Served it with dinner rolls to soak up the wonderful juices!
valentina
Rachel, I'm so happy this recipe was easy and delicious! Yay! Happy New Year! 🙂
Derrick
I over cooked a brisket (left it on the smoker too long) what do you recommend on how to salvage it into this recipe? I was thinking to start with the veggies, oninons ect then adding the meat at the end. The meat 100 percent needs to tender up as its kind of tough. Thank you for your help.
valentina
Hi Derrick. Thanks for writing in. If it's really tough still, I'd start with instruction no. 3, but maybe for half of the time, since it's already been in the smoker. And then just carry on with the recipes. If you think it's as tender as it would be after 6 hours of cooking in the very low oven, then start with no. 5. I hope this helps! Enjoy. 🙂 ~Valentina
David C
I made this today and I was running a bit short on time, so I stopped the initial oven cooking an hour early. That ended up being a mistake! The brisket was incredibly tough after I finished cooking and braising. The time constraint went out the window and I returned the mixture to the oven to braise for another hour, and thankfully it came out deliciously tender! Thanks for the recipe.
valentina
Hi David. Thanks for writing in. So happy you were able to squeeze in a little more time and make it work. And so happy you loved it! Hopefully you have leftovers for the week ahead. 🙂 ~Valentina
Sancie
love all your recipes. have tried many but not this one and i am sure this will turn out great. planning on making it soon!
valentina
Hi Sancie. Thank you so much for trying my recipes. I hope you enjoy this one -- it's a big family favorite over here. 🙂 ~Valentina
Chef Mimi
This might be the only way I’d enjoy brisket. I typically sous vide mine. There’s just something about that texture that I otherwise don’t enjoy. But in a stew? That’s brilliant!
valentina
Thank you, Mimi! I really appreciate that. (My mom would too.) And now of course, I'm going to have to sous vide a brisket, because that's sounds awesome, too. 🙂 ~Valentina
Carole F.
Hi, I am new to your site. Plan to try your brisket recipe for Chanukah this year. I love your kitchen .do you have a second kitchen with modern stove and fridge. I would live to see it all.
valentina
Hi Carole, Thanks so much for visiting my site, and for writing in. 🙂 I'm so happy you're going to try the brisket. It's definitely one of our favorites in the fall and winter -- especially during the holiday season. My mom made it all the time. The kitchen you see in the photos is actually a detached kitchen at the house I grew up in (where my dad still lives). My mom was a designer and antique collector, and made the detached garage, which is behind the house, into a kitchen for entertaining. I cooked there all through culinary school and still do from time to time. So yes, I also have a modern stove and fridge in the kitchen at my house. I'll email you a photo, you you'd like. Let me know. 🙂 Thank you again and I hope you love the brisket as much as my family does. ~Valentina
P.S. My mom's name was Carole with the E! (She always had to tell everyone "with an E".)
Janet
Valentina, thank you so much for this recipe. You saved me! I promised my husband that buying a whole brisket, on sale at the supermarket, would ultimately pay off, even though I’d never cooked a brisket in my life. We butchered it rather badly and this was my second attempt at preparing one of the small roasts - the first did NOT turn out well. Other than cooking it for a bit less time as it was smaller than 2 1/2 pounds, I followed your recipe to a T and it was delicious. Thank you again, we’ll make this often (as we have quite a few roasts left in the freezer!) and I’ll definitely check out your other recipes.
valentina
Hi Janet, Thank you so much for sharing this! My mom made this brisket regularly when I was growing up and so it's always been a family favorite. And thanks for visiting my other recipes, too. Enjoy, and I hope you have a great week ahead. 🙂 ~Valentina
Kathleen
Plan to make this recipe for family this weekend. As this will be a first time prep, would like to make a few days ahead of time. Your article indicates this is possible. Want to be sure I do not over cook when I reheat.Please provide proper reheating directions for day of serving.
Thank you so much. Kathleen
Valentina
Hi Kathleen, thanks for writing. Yes, you can make the recipe all the way through a few days ahead. Once it's done, let it cool room temperature and then put it in an airtight container in the refrigerator. (If it's in a pot that can fit in the fridge, just put keep it in the pot, with a fitted lid or foil.) Take it out of the fridge a few hours before you want to serve to take the chill out. Preheat the oven to 350°F, and when it's reached that temp., place the pot in the oven, covered, and heat only until it's hot all the way through, about 25 minutes. This is a dish that would be hard to overcook, so don't worry about that. Really, the longer it cooks, the more tender the meat becomes. I hope this helps, and enjoy! 🙂 ~Valentina
angiesrecipes
If I didn't see this on Ins., i wouldn't know that you have posted a new recipe. It didn't show up on my Feedly. Beef brisket is one of my favourites and this looks absolutely warming and droolworthy!
angiesrecipes
http://angiesrecipes.blogspot.com
Eha Carr
Oh the delights of food blogging! Just came from Angies and now find her above me here! And whilst reading your recipe I had in my mind what to say - and then saw i had said exactly what I planned a;ready five years back !!!!Well, thank God, it seems those horrid mental problems one may sadly contract later in life perchance may as yet decided I wasn't worth contacting ? Well, it's about 42 C outside at the moment and I don't have AC . . . so this will come a little later . . .
Barb
Hi Valentina, this sounds delicious! It would be helpful if you would add the 6 hours to the instructions in the printable recipe (Step 2.) Currently, it just says hours. Thanks!