• 2 pounds beef brisket (“first cut” or “flat cut”)
  • ¼ teaspoon pepper
  • ¼ teaspoon salt
  • 1 tablespoon olive oil, divided
  • 2 medium carrots, medium dice
  • 2 stalks celery, medium dice
  • 1 small onion, medium dice
  • 3 garlic cloves, minced
  • 1½ cups beef stock
  • 3 tablespoons red wine
  • 1 tablespoon Worcestershire sauce
  • 2 whole bay leaves
  • ⅛ teaspoon pepper


Prep: 20 minutes, Cook: about 3 hours, Serves: 4

  1. Preheat oven to 300 degrees
  2. Season the brisket with salt and pepper
  3. Add ½ tablespoon oil to a cast iron skillet
  4. Over high heat sear the brisket on both sides. This takes about 2 minutes on each side. Take out of the pan and set aside.
  5. Add ½ tablespoon oil to the same cast iron pan. Cook carrots, celery and onion for about 3-4 minutes until slightly tender.
  6. Add garlic and cook for one minute
  7. Add beef stock, red wine, and Worcestershire sauce. Bring to a simmer.
  8. Take off the heat and add in the bay leaves and season with pepper
  9. Place in the oven and cover. Cook until tender 3-4 hours. Baste every 30 minutes to an hour. If you run out of liquid add a bit more beef stock. The brisket should be easy to cut and fall apart when you pull at it with a fork.
  10. Take out of the oven and let rest for at least 30 minutes
  11. Cut or shred and serve immediately. Enjoy!