Brisket Bourguignon
Brisket is not the move for anyone rushing to get dinner on the table, but if you have 5 hours (of mostly inactive time!) to spare, it’s celebratory, comforting, and feeds a crowd. This recipe pairs the braise-ready cut with the flavors of classic French beef stew for a holiday-worthy dish that’s begging to be served alongside mashed potatoes and pillowy milk bread buns. The brisket becomes deliciously tender yet still sliceable in the oven, while the mix-ins—mushrooms, carrots, frozen pearl onions, and chopped bacon, cooked separately and set aside—retain their shape and texture. It’s a one-pot, mostly hands-off dish you’ll return to for special occasions again and again.
Best of all, this is a braise that only improves with time—a make-ahead lover’s dream. Cook the recipe all the way through a day in advance, then store the pot, covered, with the sliced brisket nestled back into the sauce, in the refrigerator overnight. When you’re ready to serve, heat the pot with the lid on over medium heat for about 15 minutes. Nothing could be breezier—or free up more time for you to focus on salads, sides, or dessert.
Equipment
- Kitchen Twine
- Image may contain Toy Frisbee and Bowl
- Dutch Oven
- 4-Cup Measuring Cup
- Slotted Spoon
- Wire Whisk
- Wooden Spoon
- Mixing Bowls
Ingredients
- 1 small bunch thyme
- 5 sprigs parsley plus chopped leaves for serving
- 2 bay leaves
- 1 4- lb. piece untrimmed flat-cut beef brisket excess fat trimmed
- 6 tsp. Diamond Crystal or 3½ tsp. Morton kosher salt divided
- Freshly ground pepper
- 2 Tbsp. vegetable oil
- 4 oz. bacon about 4 slices, coarsely chopped
- 8 oz. crimini mushrooms halved, quartered if large
- 1 large carrot peeled, coarsely chopped
- 2 cups frozen pearl onions from a 14.4-oz. bag, thawed
- 5 garlic cloves smashed
- 2 Tbsp. all-purpose flour
- 2 Tbsp. tomato paste
- 3 cups dry red wine
- 3½ cups low-sodium beef broth
Instructions
- Place a rack in lowest position of oven; preheat to 350°. Tie 1 small bunch thyme, 5 sprigs parsley, and 2 bay leaves together with kitchen twine; set aside. Sprinkle one 4-lb. piece untrimmed flat-cut beef brisket, excess fat trimmed, all over with 4 tsp. Diamond Crystal or 2½ tsp. Morton kosher salt; season generously with freshly ground pepper.
- Heat 2 Tbsp. vegetable oil in a large Dutch oven or other heavy pot over medium-high. Cook brisket until well browned, about 5 minutes per side. Transfer to a platter. Pour fat in pot into a small bowl, then add 1 Tbsp. back to pot; set remaining fat aside.
- Cook 4 oz. bacon (about 4 slices), coarsely chopped, in same pot, stirring occasionally, until browned and crisp, about 4 minutes. Using a slotted spoon, transfer bacon to a medium bowl. Pour off fat into bowl with reserved fat; add 2 Tbsp. back to pot.
- Cook 8 oz. crimini mushrooms, halved, quartered if large, 1 large carrot, peeled, coarsely chopped, 2 cups frozen pearl onions (from a 14.4-oz. bag), thawed, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in pot, stirring occasionally, until vegetables are softened and browned, 6–8 minutes. Transfer to bowl with bacon; set aside.
- Add 2 Tbsp. fat to pot. Cook 5 garlic cloves, smashed, stirring often, 30 seconds. Stir in 2 Tbsp. all-purpose flour and cook, stirring constantly, 30 seconds. Add 2 Tbsp. tomato paste and cook, stirring often, until slightly darkened in color, about 2 minutes. Pour in 3 cups dry red wine, scraping up any browned bits stuck to the bottom of pot with a wooden spoon. Bring to a boil and cook until wine is reduced by a third, about 2 minutes. Remove from heat and stir in 3½ cups low-sodium beef broth and remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Carefully return brisket to pot, arranging fat side up; tuck reserved herb bundle alongside.
- Cover pot and transfer to oven. Braise brisket, spooning braising liquid over a few times, 3½ hours. Uncover pot, remove and discard herb bundle, and stir in reserved bacon and vegetables. Return pot to oven and cook, uncovered, until brisket is deeply browned and very tender, 30–40 minutes. Let cool slightly.
- Transfer brisket to a cutting board and slice against the grain. Skim fat from surface of braising liquid if needed, then return brisket to pot. Top with chopped parsley leaves just before serving.
Notes
Do Ahead: Brisket Bourguignon (without parsley) can be made 1 day ahead. Let cool completely; cover and chill. Reheat, covered, over medium heat until brisket is warmed through, 12–18 minutes.
