Seasonal Winter Braise Recipe
As the Canadian winter sets in, our menu shifts toward comfort. Think braised beef brisket or hearty root vegetable stews—dishes that warm you from the inside out.
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Ingredients
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Braise
Aromatics & Vegetables
Liquid & Flavoring
Finishing & Garnish
Method
Braise
Prep the brisket
Pat the brisket dry with paper towels. Season all over with 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper. Lightly dust the surface with the all-purpose flour, shaking off any excess.
Sear
Heat a large oven-safe Dutch oven or heavy pot over medium-high heat. Add the vegetable oil and let it shimmer. Sear the brisket in two batches (if needed) 4–5 minutes per side until a deep brown crust forms. Transfer the seared brisket to a plate and set aside.
Aromatics & Vegetables
Reduce heat to medium. Add the sliced onion to the pot and cook, stirring occasionally, 5 minutes until beginning to soften and brown at the edges. Add carrots, parsnips, celery, and smashed garlic and cook 4 minutes to develop color. Season the vegetables with the remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper.
Push the vegetables to the sides of the pot and nestle the thyme sprigs and bay leaves among them.
Liquid & Flavoring
Add the tomato paste to the vegetables and cook, stirring, 1 minute to remove raw edge. Pour in the red wine, scraping the bottom of the pot with a wooden spoon to deglaze and lift browned bits. Simmer the wine until reduced by about half, 3–5 minutes.
Return the brisket to the pot, placing it on top of the vegetables. Add the beef stock and Worcestershire sauce—the liquid should come about halfway up the side of the brisket. Bring to a gentle simmer on the stovetop.
Cover the pot with a tight-fitting lid and transfer to a preheated 325°F (163°C) oven. Braise until the brisket is fork-tender, about 2 1/2 to 3 hours depending on thickness. Check once after 1 1/2 hours to ensure liquid level and that vegetables are not sticking; add a splash of stock if necessary.
Finishing & Garnish
When the brisket is tender, remove the pot from the oven. Transfer the brisket to a cutting board and tent loosely with foil to rest 10–15 minutes. Skim any excess fat from the surface of the braising liquid with a large spoon.
Optional — thicken the sauce: Place the pot with vegetables and braising liquid on the stovetop over medium heat. Whisk in the unsalted butter to enrich the sauce. If a thicker gravy is desired, simmer to reduce 5–8 minutes or blend 1 cup of the vegetables and liquid with an immersion blender, then return to the pot and adjust seasoning with salt and pepper to taste.
Slice the brisket against the grain into 1/4-inch–1/2-inch slices. Arrange slices over the braised vegetables and spoon sauce over top. Sprinkle with chopped parsley and a light dusting of lemon zest if using for brightness. Serve hot.