Oven Braised Brisket

Sliced braised brisket and carrots in a rich brown gravy in a white Dutch oven, garnished with fresh herbs and star anise, with a plate of roast potatoes on the side.

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Tender oven braised brisket cooked low and slow in a Dutch oven with ginger, garlic, soy, fish sauce and star anise, then served in a silky gravy blended from the pot. Easy to make ahead, with slow cooker and Instant Pot options.

Prep Time20

Cook Time3

Resting45

Total Time4 5

Course: Main Course

Cuisine: Asian Fusion

Keyword: braised brisket, dutch oven brisket, oven brisket

Servings: - 8

Calories: 646kcal

Author: Lucy Parissi | Supergolden Bakes

Equipment

Ingredients

4½ lb (2kg) beef brisket flat (first) cut
½ tsp sea salt flakes
2 tbsp canola oil (= rapeseed oil)
1 small head of garlic top sliced off
2 green onions (= spring onions), trimmed
1 inch (2.5cm) piece fresh ginger peeled and sliced
6 large shallots (= banana or echalion shallots), halved lengthwise
4 large carrots peeled and halved
2 tbsp low sodium soy sauce (light soy sauce)
2 tbsp fish sauce
3 tbsp light brown sugar
2 star anise
½ stick cinnamon
1–2 tsp Chinese five spice
1 tsp black pepper freshly ground, to taste
2 cups (500ml) low-sodium beef broth (= beef stock)

To serve

2 tbsp fresh herbs basil, mint and cilantro, chopped
1 pinch red pepper flakes

Instructions

Prepare the brisket

Trim the fat cap to about ¼ inch (5mm) if needed and cut the brisket in half across the grain so both pieces fit in the pot for searing.
4½ lb (2kg) beef brisket
Pierce all over with a skewer, season lightly with the sea salt and leave at room temperature for 45 minutes.
½ tsp sea salt flakes

Sear and build the base

Preheat the oven to 325°F (160°C) with a rack in the lower third. Heat the oil in a large Dutch oven over high heat and sear the beef in batches until deeply browned, about 5 minutes per side. Set aside on a plate.
2 tbsp canola oil
Lower the heat to medium. Add the garlic, cut side down, with the ginger and green onions and cook for 1–2 minutes until fragrant and lightly charred. Add a splash of the broth and scrape up the browned bits from the bottom of the pot.
1 small head of garlic, 2 green onions, 1 inch (2.5cm) piece fresh ginger
Add the shallots and carrots and sauté for 3–4 minutes. Stir in the soy sauce, fish sauce and brown sugar until the sugar dissolves.
6 large shallots, 4 large carrots, 2 tbsp low sodium soy sauce, 2 tbsp fish sauce, 3 tbsp light brown sugar

Cook in the oven

Return the beef and any juices to the pot. Pour in the remaining broth, add the star anise and cinnamon stick and season with black pepper and the five spice. Bring to a simmer, cover tightly (add a sheet of foil under the lid if it isn’t a snug fit) and transfer to the oven.
2 star anise, ½ stick cinnamon , 1–2 tsp Chinese five spice, 1 tsp black pepper, 2 cups (500ml) low-sodium beef broth
Cook for 1 hour, then reduce the oven to 250°F (120°C) and cook for a further 1½–2 hours, until a skewer slides into the thickest part with no resistance. Optional: cool completely, refrigerate overnight and lift the solidified fat off the top before continuing.

Make the gravy and serve

Transfer the beef to a cutting board and cover loosely with foil. Discard the star anise and cinnamon stick and lift out the carrots and garlic.
Pour the braising liquid into a saucepan, add some of the cooked garlic (squeeze out of the skin) bring to a simmer and blend with an immersion blender until smooth. Strain through a fine sieve for a silky gravy and return it to the Dutch oven.
Slice the beef against the grain, return it to the gravy with the carrots and warm through gently. Check the seasoning, garnish with the herbs and red pepper flakes and serve.
2 tbsp fresh herbs, 1 pinch red pepper flakes

Notes

Go by tenderness, not time: Brisket is done when a skewer slides in with no resistance. If it still feels firm, cover and keep cooking in 30-minute steps.
Mind the salt: Soy sauce, fish sauce and broth are all salty and the liquid reduces as it cooks, so use low-sodium broth and soy where you can and taste the gravy before adding any salt – it rarely needs it.
Make ahead: The brisket is even better made a day ahead. Chill the whole pot overnight, lift off the set fat, then make the gravy and reheat the sliced meat in it, covered, in a 325°F (160°C) oven for 30–40 minutes.
Storage: Keep the sliced meat in its gravy in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Thaw overnight in the fridge.

Slow Cooker Instructions

Sear the beef and cook the aromatics on the stove as in steps 3–5, then transfer everything to the slow cooker with the remaining broth, star anise, cinnamon, five spice and black pepper.
Cook on low for 8–9 hours or high for 5–6 hours until tender. Make the gravy in a saucepan on the stove as in steps 9–11. For a classic version, see my Slow Cooker Brisket.

Instant Pot Instructions

Cut the brisket into three or four pieces so it fits. Sear in batches on Sauté (high), then cook the garlic, ginger and green onions on Sauté (medium).
Deglaze with a splash of broth, scraping the bottom well to avoid a burn warning, and stir in the shallots, soy sauce, fish sauce and brown sugar.
Return the beef, add the remaining broth, star anise, cinnamon, five spice and pepper, and set the carrots aside. Cook at high pressure for 75 minutes and allow a full natural release (about 20 minutes). If the meat is still firm, cook for another 10–15 minutes at high pressure.
Lift out the beef, add the carrots and simmer on Sauté for 10–12 minutes until tender, then lift them out and make the gravy as above. See also my Instant Pot Brisket.

Go easy on the salt: Soy sauce, fish sauce and most beef broth are all salty, and the liquid reduces as the beef cooks, so the seasoning only gets stronger. Season the meat lightly, use low-sodium broth and soy where you can, and taste the finished gravy before adding any more salt – it rarely needs it.

Nutrition