Balsamic Braised Brisket

Balsamic Braised Brisket

I am always on the lookout for a new brisket recipe, and this one is a definite winner. The longer you marinate it, the better. Your home will be filled with a wonderful aroma as the brisket slowly cooks to perfection.

Balsamic Braised Brisket


  • 1 beef brisket (4-5 pounds/1.8-2.3 kg)
  • 2 teaspoon of kosher salt
  • 1 teaspoon of black pepper
  • 1 tablespoon of onion powder
  • 2 tablespoon of garlic powder
  • 2 tablespoon of olive oil
  • 3 large onions, thinly sliced
  • 1/4 chopped fresh parsley
  • 1 can of (6oz/170 gm) tomato paste
  • 2 tablespoon of honey
  • 3 bay leaves
  • 1/2 cup of balsamic vinegar
  • 3/4 cup of red wine or water


  1. Coat a large roasting pan with the nonstick cooking spray. Add the brisket; sprinkle with salt, pepper, onion powder, and garlic powder.
  2. Rub the brisket with spices to coat on all sides.
  3. In a large frying pan, heat the oil over medium heat. Sauté the onions for 5 minutes, until softened.
  4. Stir in the parsley, tomato paste, honey, bay leaves, vinegar, and wine. Simmer for 5 minutes, stirring occasionally. Let cool.
  5. Pour the sauce over, around and under the brisket. Cover and marinate in the refrigerator for at least 1 hour or overnight, turning occasionally.
  6. Preheat oven to 325 degrees. Bake, covered, for 3-3 1/2 hours or until meat is fork-tender. Calculate 45 minutes per pound to determine the cooking time.
  7. Refrigerate several hours or overnight.
  8. Discard the hardened fat from the gravy. Trim the excess fat from the brisket.
  9. Slice against the grain to the desired thickness.
  10. Reheat, covered, in the pan gravy at 350 degrees for 25-30 minutes.

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Lesley Wolman

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