Braised Beef Brisket Recipe

Prep and Season

Pat the brisket dry with paper towels. Combine kosher salt and freshly ground black pepper and rub evenly over all surfaces of the brisket. Let rest at room temperature for 30 minutes while preparing other components.

Brown the Brisket

Preheat oven to 150°C (300°F). In a large heavy-bottomed Dutch oven or braising pan, heat 3 tablespoons neutral oil over medium-high heat until shimmering. Brown brisket on all sides, working in batches if necessary, about 6–8 minutes per side until a deep mahogany crust forms. Transfer brisket to a plate.

Sauté Mirepoix

Reduce heat to medium. Add diced onion, carrot and celery to the pot and cook in the brisket fond, stirring occasionally, until softened and beginning to color, about 8 minutes. Add smashed garlic and cook 1 minute more. Stir in tomato paste and cook 2 minutes to remove raw flavor.

Deglaze and Braise

Pour in red wine to deglaze, scraping up browned bits. Bring to a simmer and reduce by one-third, about 8–12 minutes. Return brisket to the pot. Add beef stock until the brisket is two-thirds submerged (about 1.2 L total) along with bay leaves, thyme sprigs and whole peppercorns. Bring to a gentle simmer on the stovetop, then cover and transfer to the oven. Braise at 150°C (300°F) for 3 to 3.5 hours, or until fork-tender (internal temperature about 95°C/203°F). Turn once halfway through cooking.

Rest and Shred

Remove brisket to a cutting board, tent with foil, and rest 20–30 minutes. Strain braising liquid into a saucepan and reserve 800 ml for the tarragon jus; reduce remaining liquid on the stove for other uses or to intensify flavor. Slice brisket against the grain into 1 cm slices for service or shred coarsely for plating with jus and glaze.

While brisket rests, combine ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, Dijon mustard, smoked paprika and optional hot sauce in a small saucepan. Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Simmer 6–8 minutes until slightly thickened. Taste and adjust seasoning. Brush glaze over sliced brisket lightly before serving or spoon warm glaze over plated portions.

Soak Porcini

Place dried porcini in a bowl and cover with 250 ml hot water. Soak 20–30 minutes until soft. Reserve soaking liquid, strain through a fine sieve or coffee filter to remove grit, and chop rehydrated porcini finely.

Cook Duxelles

In a skillet heat 1 tablespoon olive oil and 2 tablespoons butter over medium. Add minced shallot and cook 1–2 minutes until translucent. Add chopped cremini and chopped porcini and cook, stirring often, until moisture evaporates and mixture becomes paste-like, about 12–15 minutes. Add reserved porcini soaking liquid (2–3 tablespoons) if mixture gets too dry. Stir in chopped thyme, season with 1 teaspoon salt and 1 teaspoon black pepper. Cool slightly before using. The duxelles will be rich and concentrated—keep warm.

Preheat oven to 175°C (350°F). Pulse toasted hazelnuts in a food processor to a coarse crumb (do not over-process to paste). In a bowl combine hazelnut crumbs, panko breadcrumbs, melted butter, chopped parsley, lemon zest and 1 teaspoon salt. Spread on a baking sheet and bake 7–9 minutes until golden, stirring once for even browning. Cool to crispiness. Keep at room temperature until plating.

Prepare Shallots

Separate shallots into rings and set aside. Pat dry with paper towel.

Batter and Fry

Whisk flour, 1 teaspoon salt and cold sparkling water in a bowl until a smooth, slightly thick batter forms (adjust water to get a coating consistency). Heat vegetable oil in a deep pot or fryer to 180°C (350°F). Working in batches, dip shallot rings in batter, shake off excess, and carefully fry until golden and crisp, 2–3 minutes per batch. Drain on paper towels and keep warm in a low oven (100°C/210°F) if needed.

Place the reserved 800 ml strained braising liquid in a saucepan and bring to a gentle simmer. Skim any excess fat. If necessary, reduce by about one-third to concentrate (10–12 minutes). Whisk in cornstarch slurry a little at a time to reach a light coat consistency. Off heat, whisk in cold cubed butter a few pieces at a time to emulsify and give gloss. Stir in chopped tarragon, season with 1 teaspoon salt and 1/2 teaspoon black pepper. Keep warm.

Place slices of brisket on warm plates. Spoon a tablespoon of porcini duxelles alongside or lightly smear under the brisket. Lightly brush or spoon the BBQ glaze over the brisket slices. Scatter hazelnut crumb over and around the meat for crunch. Top with 2–3 shallot rings per portion. Spoon warm tarragon jus around the meat. Garnish with an extra sprig of tarragon if desired and serve immediately.