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Slow-Braised Beef Brisket with Herb Grits

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  • Author: Chef Billy
  • Total Time: 3 hours 50 minutes
  • Yield: 6

Description

A comforting Southern-inspired dish featuring fork-tender beef brisket slow-braised in a rich, savory sauce, served over creamy, buttery grits infused with fresh herbs. Perfect for a hearty family dinner or special occasion.

Ingredients

  • 1 (3-4 pound) beef brisket, trimmed
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 cups beef broth
  • 1 cup red wine (optional, or substitute with more broth)
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 bay leaves
  • 1 cup stone-ground grits
  • 4 cups water
  • 1 teaspoon salt
  • 4 tablespoons unsalted butter
  • 1/2 cup heavy cream
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons chopped fresh chives
  • 1 tablespoon chopped fresh thyme

Instructions

  1. Pat the brisket dry with paper towels and season generously on all sides with 2 teaspoons salt and 1 teaspoon pepper. Let sit at room temperature for 30 minutes.
  2. Preheat oven to 300°F (150°C).
  3. Heat olive oil in a large Dutch oven over medium-high heat. Sear the brisket until well browned on both sides, about 4-5 minutes per side. Remove the brisket to a plate.
  4. Add the onion and garlic to the pot; sauté until soft and fragrant, about 3 minutes. Stir in tomato paste and cook for 1 minute. Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot. Cook until the wine reduces by half, about 3 minutes.
  5. Add the beef broth, Worcestershire sauce, thyme sprigs, rosemary sprigs, and bay leaves. Bring to a simmer. Return the brisket to the pot, nestling it into the liquid. Cover with a tight-fitting lid.
  6. Transfer the pot to the oven and braise for 3 to 3.5 hours, until the brisket is fork-tender and easily shreds. Check halfway through and add a little water if the liquid level looks low.
  7. Meanwhile, prepare the herb grits: In a medium saucepan, bring 4 cups of water and 1 teaspoon salt to a boil. Slowly whisk in the grits. Reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally, until thick and creamy.
  8. Remove the grits from heat and stir in the butter, heavy cream, parsley, chives, and 1 tablespoon fresh thyme (or more to taste). Season with salt and pepper.
  9. When the brisket is done, remove it from the pot and let rest on a cutting board for 10 minutes. Skim excess fat from the sauce and discard the herb sprigs and bay leaves. Boil the sauce on stovetop over medium-high heat for 5-7 minutes to reduce and thicken slightly.
  10. Slice the brisket against the grain or shred it. Serve over a generous scoop of herb grits and ladle the braising sauce over the top.
  11. Garnish with additional fresh herbs if desired.

Notes

You can customize the seasonings to taste. For a non-alcoholic version, replace the red wine with additional beef broth or a splash of balsamic vinegar for depth. The dish can be made a day ahead; reheat gently on the stovetop.

  • Prep Time: 20 minutes
  • Cook Time: 3 hours 30 minutes
  • Method: Main
  • Cuisine: American

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Find it online: https://www.recipesvi.com/slow-braised-beef-brisket/