Usually when you think of brisket in the south, you think of BBQ. I love bbq brisket, but this oven braised brisket with gravy is also one of my favorite ways to eat brisket. I used to make this all the time when my kids were young and brisket was still a cheaper cut of meat. Now it is crazy expensive, so this is more a special occasional meal. I made this for Father’s Day and we were all very happy to eat it.
This recipe could not be easier. It only has a few ingredients, but the slow, long cook in the oven makes super tender meat and really beefy, delicious gravy. You need around 4-5 hours to make this, depending on the size of your brisket. This dish actually gets better after sitting for 24 hours, so I made it the day before and put in the fridge and just reheated and tweaked the gravy seasoning when we were ready to eat it. It is great with mashed potatoes, but we also love this over white bread, which is how we eat the leftovers.
Oven Braised Brisket with Gravy
Ingredients
- 1 tbsp canola oil
- salt and pepper
- 1 lb mushrooms clean and quartered
- 1 large onion chopped
- 4 garlic cloves minced
- 1 tbsp brown sugar
- 3 tbsp flour
- 1/2 tsp dried thyme
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Korean beef powder if you have it
- 4 cups beef broth
- 2 bay leaves
- 1 tsp balsamic vinegar to finish, more to taste
Instructions
- Trim excess fat from the brisket and if you are using a large one, cut into 2-4 pieces. Heat oven to 300. Season your meat with a little salt and pepper.
- Heat the oil over medium high heat in a dutch oven or other oven safe pan large enough to fit all the brisket and liquid. Add the meat, and cook without moving until deeply browned, 3-4 minutes. Flip and brown the other side as well. Transfer to a plate and brown any additional meat, then move that to the plate as well.
- Add the mushrooms to the pot along with a pinch of salt and cook, stirring occasionally until they release their liquid and begin to brown. Add the onions and the sugar and stir. Add the flour, garlic, thyme, onion powder, garlic powder and Korean beef powder if using. Stir and cook for a few minutes. Slowly whisk in the beef broth to prevent lumps. Add the bay leaves and bring to a boil.
- Cover and transfer to the oven and cook for 3.5-5 hours, until the brisket is falling apart tender. Remove from the oven and remove the bay leaves. Move the meat to a cutting board and cut into slices against the grain. Add the vinegar to the gravy and stir and taste. Add additional salt, pepper or vinegar as desired. Return the cut meat the gravy to reheat.
- Serve over mashed potatoes or over slices of white bread.
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