Italian Beef Brisket

Elevate your dinner table with this mouthwatering Italian Beef Brisket, a slow-cooked masterpiece brimming with bold Mediterranean flavors. This hearty dish features tender, fork-shreddable beef brisket seared to perfection, then simmered in a robust sauce of red wine, crushed tomatoes, and a medley of aromatic herbs like oregano and basil. Vegetables like carrots, celery, and onions add depth, while bay leaves infuse a cozy, slow-roasted aroma. Perfectly suited for Sunday dinners or special occasions, this one-pot meal is cooked low and slow in a Dutch oven, delivering a velvety sauce and melt-in-your-mouth meat. Garnished with fresh parsley and served with creamy mashed potatoes or polenta, this savory recipe is as comforting as it is impressive. Make your next gathering unforgettable with this Italian-inspired dinner centerpiece.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

Ingredients

• 4 pounds beef brisket
• 3 tablespoons olive oil
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 2 large onions, sliced
• 6 units garlic cloves, minced
• 3 medium carrots, diced
• 3 units celery stalks, diced
• 1 28-ounce can crushed tomatoes
• 1 cup red wine
• 2 cups beef broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 2 units bay leaves
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

Season the beef brisket generously with salt and ground black pepper on all sides.

Step 3

In a large oven-safe Dutch oven, heat the olive oil over medium-high heat.

Step 4

Sear the brisket on both sides until browned, about 4-5 minutes per side. Remove the brisket and set it aside.

Step 5

In the same pot, add the sliced onions and cook for 5 minutes until softened and slightly browned.

Step 6

Stir in the minced garlic, diced carrots, and celery. Cook for another 3-4 minutes, stirring occasionally.

Step 7

Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes.

Step 8

Add the crushed tomatoes, beef broth, dried oregano, dried basil, and bay leaves. Stir to combine.

Step 9

Return the seared beef brisket to the pot, nestling it into the sauce and vegetables.

Step 10

Cover the Dutch oven with a lid or tightly with aluminum foil, and transfer it to the preheated oven.

Step 11

Cook for 3 1/2 to 4 hours, or until the brisket is fork-tender. Check at the 3-hour mark to ensure there's enough liquid; add a little beef broth or water if needed.

Step 12

Remove the pot from the oven and let the brisket rest for 15-20 minutes before slicing against the grain.

Step 13

Garnish with fresh parsley and serve the brisket with the sauce and vegetables. Pair with creamy mashed potatoes or polenta, if desired.

Nutrition Facts

Serving size	4054.8 grams (4054.8g)

Amount per serving	% Daily Value*
Calories	5243

Total Fat 263.80g	338%
Saturated Fat 91.20g	456%
Polyunsaturated Fat 12.60g
Cholesterol 1706mg	569%
Sodium 13694mg	595%
Total Carbohydrate 105.50g	38%
Dietary Fiber 25.30g	90%
Total Sugars 49.80g
Protein 553.80g	1108%

Vitamin D 145IU	726%
Calcium 641mg	49%
Iron 61mg	336%
Potassium 9053mg	193%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.4%

Protein: 44.2%

Carbs: 8.4%