Print

Slow-Cooked Balsamic Brisket Recipe

Print Recipe

★★★★★

4.5 from 96 reviews

This Slow-Cooked Balsamic Brisket is a tender, flavorful beef dish where the brisket is seared to develop a rich crust and then slow-baked in a luscious balsamic and onion sauce. The caramelized onions, combined with the tangy balsamic vinegar, brown sugar, and aromatic herbs, create an irresistible glaze that infuses the meat with deep savory and slightly sweet notes. Perfect for a comforting family meal or special occasion, this recipe yields juicy, melt-in-your-mouth slices of brisket garnished with fresh thyme.

Ingredients

Scale

Beef Brisket

  • 3–4 lbs beef brisket
  • Salt and pepper, to taste
  • 1 tsp smoked paprika

Searing

  • 2 tbsp olive oil

Sauce and Aromatics

  • 3 large onions, thinly sliced
  • 4 cloves garlic, minced
  • 1 cup beef broth
  • 1 cup balsamic vinegar
  • 1/4 cup brown sugar
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 tsp dried thyme
  • Fresh thyme sprigs, for garnish

Instructions

  1. Preheat Oven: Preheat your oven to 325°F (165°C) to prepare for slow-cooking the brisket.
  2. Season Brisket: Pat the beef brisket dry with paper towels and generously season all sides with salt, pepper, and smoked paprika to enhance flavor and crust formation.
  3. Sear Brisket: Heat olive oil in a large Dutch oven over medium-high heat. Once hot, sear the brisket on each side until a deep, flavorful crust forms, about 4-5 minutes per side. Remove the brisket and set it aside.
  4. Caramelize Onions: In the same pot, add the thinly sliced onions and cook for 10–12 minutes, stirring occasionally, until they become soft and golden brown. Add minced garlic and cook for an additional 1 minute to release its aroma.
  5. Create Sauce: Pour in balsamic vinegar, beef broth, brown sugar, Worcestershire sauce, and Dijon mustard. Stir well to combine and dissolve the sugar, creating a rich, tangy sauce base.
  6. Combine and Cook: Return the seared brisket to the pot, nestling it into the onion mixture and sauce. Sprinkle the dried thyme over the top. Cover the Dutch oven with a tight-fitting lid.
  7. Slow Cook in Oven: Transfer the covered pot to the preheated oven and cook for 3 to 3.5 hours or until the brisket is fork-tender and easily slices with a knife.
  8. Serve: Remove the brisket from the pot, slice it thickly against the grain, and spoon the glossy balsamic onion gravy over the slices. Garnish with fresh thyme sprigs and serve warm for a comforting and flavorful meal.

Notes

  • For best results, allow the brisket to rest for about 10-15 minutes after cooking before slicing to retain juices.
  • If you prefer a thicker sauce, remove the brisket after cooking and simmer the sauce on the stovetop until reduced to desired consistency.
  • Use a well-sealed Dutch oven or heavy casserole dish with a lid for even cooking and moisture retention.
  • Leftovers keep well refrigerated for up to 3 days and reheat beautifully, making this a great make-ahead meal.

Keywords: balsamic brisket, slow-cooked brisket, balsamic vinegar beef, caramelized onion brisket, tender beef brisket recipe, comforting beef dinner

Find it online: https://yumwithmia.com/slow-cooked-balsamic-brisket-recipe/