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!


*Original recipe and photo credit:

slow roasted beef brisket