American Wagyu Braised Brisket In the Oven

BY: Sarah Kelly

  • cooking-duration 9 hours
  • servings 6-8 SERVINGS
  • cooking-style oven
  • cooking-mode moderate

This recipe for braised brisket in the oven is a standard method we use at the restaurant for any braising of large meats. We like to finish this process with some caramelization and add a nice jammy glaze at the end of the cooking process. This gives it a more depth, as well as texture and flavor as opposed to just braising it in the oven.

For best results reduce the cooking liquid before serving to have a rich sauce. Offset the richness and serve with a fresh herb gremolata with fresh grated horseradish. You’ll most likely have leftover brisket. Some of my favorite things to make with it are French dip sandwiches, pot pie, beef stew.


Braised Brisket

  • 1 Snake River Farms American Wagyu brisket, 9 to 12 lbs. Buy Now

  • Kosher salt

  • Fresh ground pepper

  • 2 carrots, cut in 1” chunks

  • 2 onions, sliced 1/2” thick

  • 2 shallots, sliced 1/2” thick

  • 1/2 head of garlic

  • 6 ounces tomato paste

  • Handful thyme sprigs

  • 6 rosemary sprigs

  • 1 bottle red wine

  • 2 cup sherry wine

  • 4 cups water, beef or veg stock

  • 1 cup apricot preserves

Horseradish Gremolata

  • 3 bunches parsley

  • 3 cloves garlic

  • 1/2 shallot

  • 1tablespoon fresh horseradish, grated

  • 1 lemon, zest and juice

  • 1/3 cup olive oil

  • Pinch salt


Generously season both sides of the brisket with salt and pepper. Over medium-high heat, heat canola oil in a pan large enough to fit the brisket and once the pan is hot, sear both sides of the meat until brown.
10 minutes
Take the meat out and place in a large roasting pan. Add carrots, onions, and shallots to the hot pan and cook over medium heat until they start to soften. Add herbs and tomato paste. Cook for a few minutes. Add red wine and sherry and stir to release any browned bits from the bottom of the pan. Bring to a simmer and pour over the brisket. Add the garlic and enough water to just cover the meat.
20 minutes
Cover the pan with foil and braise at 350 degrees for approximately 8 hours until the meat is tender and easily pulls apart.
8 hours
Once the meat is finished cooking, take it out of the liquid and place on a sheet pan. Spread the apricot preserves all over the top of the brisket and put it back in the oven for 15-20 minutes until it starts to caramelize and creates a lovely glaze.
20 minutes
Chop the parsley and mince the garlic and shallot. Stir together all the ingredients. Serve the brisket with the braising liquid and top it with gremolata.
5 minutes