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Created by the Genie — AI-generated, review before relying on it
A beef brisket seared then slow-braised with sweet onions, carrots, and garlic in a rich broth until fork-tender.
Step 1
Preheat oven to 325°F. Season the beef brisket generously with the salt and pepper.
Step 2
Heat the olive oil in a large Dutch oven over medium-high heat and sear the brisket 4-5 minutes per side until browned; remove and set aside.
Step 3
Add the sliced onions and carrots to the pot and cook 5 minutes until softened; stir in the garlic and cook 1 minute.
Step 4
Stir in the tomato paste and cook 1 minute, then pour in the beef broth, scraping up the browned bits; add the bay leaves.
Step 5
Return the brisket to the pot, cover, and braise in the oven for about 3 hours, until fork-tender.
Step 6
Transfer the brisket to a cutting board, discard the bay leaves, and rest 15 minutes before slicing against the grain.
Step 7
Serve the sliced brisket topped with the braised onions and carrots and pan juices.
AI-estimatedThese values are estimated by AI from the ingredient list and are approximate — not a substitute for a verified nutrition label. Actual values vary with brands, portions, and preparation.
