Name: Braised Brisket
Prep time: 25 min
Cook time: 4 h
Total time: 4 h 25 min
Cuisine: Scottish-Inspired
Ingredients: 1 (5-lb) flat-cut beef brisket; 3 tbsp extra-virgin olive oil; 2 tbsp garlic, minced; 7 cups yellow onions, thinly sliced; 1 cup chopped carrots; 1 cup chopped celery; 2 bay leaves; 8 sprigs fresh thyme; 12 oz pearl onions, peeled; 1 lb young carrots, trimmed; 8 cups chicken stock or low-sodium beef broth; 2 (750ml) bottles dry red wine; Kosher salt and freshly ground black pepper, to taste

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Rich, tender, and packed with flavor, Braised Brisket with Pearl Onions and Carrots is a celebration-worthy centerpiece ideal for National Tartan Day, festive gatherings, or a hearty weekend dinner. Slowly simmered in red wine, stock, and aromatic herbs, this brisket becomes fall-apart tender while soaking up the deep, savory flavor of its braising liquid. Roasted pearl onions and young carrots add sweetness and texture, making this a complete and comforting meal rooted in both tradition and timeless technique.

Why You’ll Love This Recipe

This dish is the epitome of comfort and elegance, with melt-in-your-mouth beef and a richly developed sauce. Braising in red wine and herbs transforms a simple cut of meat into a fork-tender feast, while roasting the vegetables separately allows them to caramelize beautifully. The result is a deeply satisfying meal that feels both rustic and refined. Whether you’re celebrating heritage or just craving a cozy, slow-cooked dinner, this recipe delivers on all fronts.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 (5-lb) flat-cut beef brisket
3 tablespoons extra-virgin olive oil
2 tablespoons garlic, minced
7 cups yellow onions, thinly sliced
1 cup chopped carrots
1 cup chopped celery
2 bay leaves
8 sprigs fresh thyme
12 oz pearl onions, peeled
1 lb young carrots, trimmed
8 cups chicken stock or low-sodium beef broth
2 (750ml) bottles dry red wine
Kosher salt and freshly ground black pepper, to taste

directions

Preheat oven to 325°F (163°C).
Season the brisket generously with salt and pepper. In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Sear the brisket for 4–5 minutes on each side until deeply browned. Remove from the pot and set aside.
Add the remaining olive oil to the pot. Sauté the garlic, sliced onions, chopped carrots, and celery for 5–7 minutes, or until softened and fragrant.
Add bay leaves, thyme sprigs, red wine, and stock. Stir and bring to a simmer.
Return the brisket to the pot, fat-side up. Cover with a lid or foil and transfer to the preheated oven. Braise for 3.5 to 4 hours, or until the brisket is fork-tender.
Meanwhile, preheat a second oven to 375°F (190°C). Toss the pearl onions and young carrots with a drizzle of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until caramelized and golden.
When the brisket is done, remove it from the braising liquid and let it rest on a cutting board. Skim any excess fat from the surface of the sauce and reduce it on the stovetop if a thicker consistency is desired.
Slice the brisket against the grain and serve with the reduced pan sauce. Top with roasted pearl onions and carrots for a flavorful, elegant finish.

Servings and timing

Prep Time: 25 minutes
Cooking Time: 4 hours
Total Time: 4 hours 25 minutes
Servings: 8 servings
Calories: 560 kcal per serving

Variations

Make-Ahead: Prepare the brisket a day in advance and reheat gently in its sauce—the flavor only deepens over time.
Herb Infusion: Add rosemary or sage for a more pronounced herbaceous note.
Wine Substitute: Use extra stock with a splash of balsamic vinegar for a non-alcoholic version.
Root Vegetable Swap: Try adding parsnips or turnips with the carrots for a more Scottish-inspired variation.
Thickened Sauce: Add a slurry of cornstarch and water during the reduction for a velvety gravy consistency.

storage/reheating

Store any leftover brisket and sauce in an airtight container in the refrigerator for up to 4 days. To reheat, place in a covered baking dish and warm in a 325°F (163°C) oven until heated through, or gently reheat on the stovetop. The dish also freezes well—wrap brisket slices in sauce and store for up to 2 months. Thaw overnight and reheat before serving.

FAQs

What is the best cut of brisket for braising?

Flat-cut brisket is ideal as it cooks evenly and slices neatly, making it perfect for serving.

Can I cook this in a slow cooker?

Yes, after searing the brisket and sautéing the aromatics, transfer everything to a slow cooker and cook on low for 8–10 hours.

Should I trim the fat from the brisket?

Leave a thin layer of fat for moisture and flavor during braising, but remove any large excess pieces.

What wine is best for braising brisket?

A dry red wine such as Cabernet Sauvignon, Merlot, or Pinot Noir works well. Avoid overly sweet wines.

Can I make this dish gluten-free?

Yes, just ensure your broth and wine are gluten-free certified.

How do I know the brisket is done?

It should be fork-tender and easy to shred or slice. Braising for 3.5–4 hours typically achieves this texture.

Is it necessary to roast the vegetables separately?

Roasting enhances the flavor and texture, but you can cook them in the braising liquid if preferred.

What can I serve with braised brisket?

Mashed potatoes, buttered noodles, or crusty bread are excellent pairings. A green salad or roasted root vegetables work well on the side.

Can I use pre-peeled pearl onions?

Yes, frozen peeled pearl onions are a convenient and effective option.

How thick should the sauce be?

The sauce should be spoonable, not overly thick. Reduce it slightly for a more concentrated flavor.

Conclusion

Braised Brisket with Pearl Onions and Carrots is a show-stopping, slow-cooked meal that combines deep, rich flavors with classic comfort. Whether you’re honoring National Tartan Day or preparing a cozy family dinner, this recipe delivers tenderness, warmth, and elegance in every bite. With its luscious red wine sauce and beautifully roasted vegetables, it’s the kind of dish that brings people together—hearty, humble, and unforgettable.