Ingredients:

  • 1 (4-5 pound) beef brisket, point cut (1.8-2.3 kg)
  • 2 tablespoons olive oil (30 ml)
  • 2 large onions, chopped (approx. 400g)
  • 4 cloves garlic, minced (approx. 12g)
  • 1 (14.5 ounce) can diced tomatoes, undrained (411g)
  • 1 cup beef broth (240ml)
  • 1/2 cup dry red wine (120ml)
  • 1/4 cup honey (85g)
  • 2 tablespoons tomato paste (30g)
  • 1 tablespoon apple cider vinegar (15 ml)
  • 1 tablespoon Worcestershire sauce (15 ml)
  • 1 teaspoon smoked paprika (5ml)
  • 1 teaspoon dried thyme (5ml)
  • 1/2 teaspoon ground black pepper (2.5ml)
  • 1 teaspoon kosher salt (5g)
  • 2 bay leaves
  • Fresh parsley, chopped, for garnish (optional)

Instructions:

  1. Trim excess fat from the brisket, leaving about 1/4 inch of fat for flavor. Season generously with salt and pepper.
  2. Heat olive oil in the Dutch oven over medium-high heat. Sear the brisket on all sides until deeply browned, about 3-5 minutes per side. Remove brisket and set aside.
  3. Add chopped onions to the Dutch oven and sauté until softened and translucent, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
  4. Pour in red wine to deglaze the pot, scraping up any browned bits from the bottom. Add diced tomatoes, beef broth, honey, tomato paste, apple cider vinegar, Worcestershire sauce, smoked paprika, thyme, and bay leaves. Stir to combine.
  5. Return the brisket to the Dutch oven, nestling it in the sauce. Bring the liquid to a simmer, then cover the pot tightly.
  6. Reduce heat to low and braise for 4-5 hours, or until the brisket is fork-tender. Check the liquid level occasionally and add more beef broth if needed to prevent drying out. (Internal temperature should reach approximately 203°F/95°C.)
  7. Remove the brisket from the Dutch oven and let it rest for at least 20-30 minutes before slicing against the grain. This helps the juices redistribute and prevents the brisket from drying out.
  8. Strain the braising liquid through a fine-mesh sieve, discarding solids. Skim off excess fat from the surface of the sauce (optional). You can thicken the sauce slightly by simmering it in a saucepan over medium heat until it reaches your desired consistency.
  9. Slice the brisket and arrange it on a platter. Spoon the sauce over the brisket and garnish with fresh parsley, if desired.