Rembrandt Brisket

Elevate your dinner table with the robust and comforting flavors of Rembrandt Brisket, a slow-braised masterpiece that’s as sophisticated as its name suggests. This tender 4-pound beef brisket is seasoned with a perfectly balanced blend of kosher salt, smoked paprika, and garlic powder, then seared to golden perfection for a deep, savory crust. Braised in a rich medley of red wine, beef broth, caramelized vegetables, and aromatic herbs like fresh thyme and bay leaves, this dish develops layers of complex flavors during its 4-hour oven time. The sauce, subtly sweetened with dark brown sugar and brightened with apple cider vinegar, ensures every bite is meltingly tender and bursting with depth. Perfect for holidays, dinner parties, or indulgent family meals, this brisket pairs beautifully with mashed potatoes, crusty bread, or roasted vegetables.

Nutriscore Rating: 68/100

Prep Time:30 mins

Cook Time:240 mins

Total Time:270 mins

Servings: 6

Ingredients

• 4 pounds beef brisket
• 1 tablespoon kosher salt
• 2 teaspoons black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 tablespoons olive oil
• 2 large yellow onions
• 4 medium carrots
• 3 celery stalks
• 2 cups beef broth
• 1 cup red wine
• 2 tablespoons tomato paste
• 2 tablespoons dark brown sugar
• 1 tablespoon apple cider vinegar
• 4 sprigs fresh thyme
• 2 bay leaves

Directions

Step 1

Preheat your oven to 325°F (163°C).

Step 2

Trim excess fat from the brisket, leaving a thin layer for flavor. Pat the brisket dry with paper towels.

Step 3

In a small bowl, mix kosher salt, black pepper, smoked paprika, garlic powder, and onion powder. Rub this spice blend evenly over the entire surface of the brisket.

Step 4

Heat the olive oil in a large oven-safe Dutch oven or roasting pan over medium-high heat.

Step 5

Sear the brisket for 4-5 minutes per side until browned, then transfer it to a plate.

Step 6

Slice the yellow onions, cut the carrots into chunks, and dice the celery stalks. Add them to the pot and sauté for 5-7 minutes until softened.

Step 7

Stir in the tomato paste, dark brown sugar, and apple cider vinegar. Cook for 2 minutes until the mixture is thick and fragrant.

Step 8

Pour in the red wine and bring to a simmer, scraping up any browned bits from the bottom of the pot.

Step 9

Add the beef broth, thyme sprigs, and bay leaves, and return the seared brisket to the pot. Spoon some liquid over the brisket to coat.

Step 10

Cover the pot tightly with a lid or foil and transfer it to the oven. Bake for 3 1/2 to 4 hours, basting the brisket with the cooking liquid every hour.

Step 11

Once tender and easily pierced with a fork, remove the brisket from the oven and let it rest for 15-20 minutes before slicing.

Step 12

Slice the brisket against the grain and serve with the cooked vegetables and sauce spooned over the top.

Nutrition Facts

Serving size	3342.9 grams (3342.9g)

Amount per serving	% Daily Value*
Calories	5113

Total Fat 248.70g	319%
Saturated Fat 89.20g	446%
Polyunsaturated Fat 11.50g
Cholesterol 1706mg	569%
Sodium 10733mg	467%
Total Carbohydrate 109.10g	40%
Dietary Fiber 19.00g	68%
Total Sugars 62.10g
Protein 548.80g	1098%

Vitamin D 145IU	726%
Calcium 533mg	41%
Iron 57mg	318%
Potassium 7897mg	168%

*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: 46.0%

Protein: 45.1%

Carbs: 9.0%