Braised Beef Brisket with Carrots
Braising brisket low and slow in a covered pot is one of the most reliable ways to turn a tough cut of meat into meltingly tender slices. The long, gentle oven heat allows the connective tissue in the beef to break down completely while building a deeply flavorful braising liquid with garlic, thyme, and rich beef broth. Adding the carrots during the final hour ensures they soften and absorb the savory pan juices without turning to mush. Slicing the rested meat across the grain gives you neat, tender portions ready to spoon over with the concentrated broth.
Why this one works
- Hands-off oven braising lets the gentle heat do all the heavy lifting
- Searing the meat first creates a deeply browned, flavorful crust
- Carrots cook right in the broth, soaking up the beef and herb flavors
- Slicing against the grain ensures tender, easy-to-eat servings
- The leftover braising liquid naturally doubles as a rich pan sauce
What you’ll need
- 3 lbs (1.3kg) beef brisket Look for a piece with an even thickness so it browns uniformly and braises at the same rate.
- 1 lb (450g) carrots, peeled and sliced Cut into relatively thick rounds or chunks so they hold their shape over an hour of cooking.
- 2 cups (475ml) beef broth Provides the liquid base for the braise; choose a well-seasoned, rich broth.
- 1 tbsp (15g) olive oil Used to coat the base of the pot and help develop a deep sear on the meat.
- 2 cloves garlic, minced Mince finely so it disperses evenly into the braising liquid.
- 1 tsp (5g) dried thyme Adds an earthy herbal note that infuses the meat and cooking juices throughout the braise.
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What to have nearby
- Heavy-bottomed pot or Dutch oven with a tight-fitting lid
- Tongs for turning the brisket
- Sharp carving knife
- Cutting board
Step-by-step instructions
Start by taking your time with the initial sear; thorough browning builds the flavor foundation for both the beef and the cooking liquid. Once everything is in the pot, keep the lid tight so moisture doesn't escape during the three-hour oven braise.
- 1Step 1
Preheat your oven to 325°F (165°C).
- 2Step 2
Heat olive oil in a heavy-bottomed pot and sear the brisket on all sides until browned.
- 3Step 3
Add the beef broth, minced garlic, and thyme to the pot.
- 4Step 4
Cover tightly and braise in the oven for 3 hours.
- 5Step 5
Add the sliced carrots during the last hour of cooking.
- 6Step 6
Remove from heat, slice the beef against the grain, and serve with the carrots and cooking juices.
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A few things worth knowing
- Pat the brisket dry with paper towels before searing to get the best possible browning.
- Ensure the lid forms a tight seal; if it fits loosely, place a sheet of foil under the lid before closing.
- Wait to add the carrots until the two-hour mark so they soften without losing their structural integrity.
- Always locate the direction of the meat fibers before cutting and slice perpendicular to them.
Ways to make it your own
- Garnish the finished platter with freshly chopped flat-leaf parsley for a burst of color.
- Skim excess surface fat from the cooking juices before spooning over the sliced beef.
Serving suggestions
Serve the sliced brisket arranged on a warm platter flanked by the tender braised carrots, with generous ladlefuls of the seasoned cooking broth poured over top. It pairs naturally with buttered green beans, roasted potatoes, or warm dinner rolls to catch the juices.
Storage & reheating
Transfer leftover sliced brisket, carrots, and cooking liquid into an airtight container and store in the refrigerator. Reheat gently in a covered skillet over low heat with the juices to keep the meat moist.
Nutrition notes
Nutrition is provided as a general estimate for the listed recipe. Brands, exact portions, and ingredient swaps can change the numbers.
Quick recipe answers
Why do the carrots go in during the last hour?+
Braising carrots for the full three hours would cause them to overcook and fall apart; adding them for the final hour leaves them tender yet intact.
How do I know which way the grain runs on the brisket?+
Look closely at the surface of the meat to see the parallel lines of muscle fibers. Slice directly across those lines rather than alongside them.
With simple ingredients and steady oven heat, this braised brisket delivers tender beef, savory carrots, and plenty of rich broth for spooning over every slice.
Braised Beef Brisket with Carrots
Slow-braised beef brisket cooked in savory beef broth with garlic, thyme, and tender sliced carrots for a hearty main dish.
Ingredients
- 3 lbs (1.3kg) beef brisket
- 1 lb (450g) carrots, peeled and sliced
- 2 cups (475ml) beef broth
- 1 tbsp (15g) olive oil
- 2 cloves garlic, minced
- 1 tsp (5g) dried thyme
Instructions
- Preheat your oven to 325°F (165°C).
- Heat olive oil in a heavy-bottomed pot and sear the brisket on all sides until browned.
- Add the beef broth, minced garlic, and thyme to the pot.
- Cover tightly and braise in the oven for 3 hours.
- Add the sliced carrots during the last hour of cooking.
- Remove from heat, slice the beef against the grain, and serve with the carrots and cooking juices.
Nutrition
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