Brisket Bourguignon
This comforting dish combines tender beef brisket with rich flavors of mushrooms, and pearl onions, slow-cooked to perfection in a Dutch oven. Infused with dry red wine and fragrant herbs, it's the perfect meal for a festive gathering or a cozy family dinner. Make it a day ahead — the flavors only get better.
Ingredients
- 1 4-lb. flat-cut beef brisket, excess fat trimmed
- 8 oz. crimini mushrooms, halved or quartered if large
- 1 large carrot, peeled and coarsely chopped
- 2 cups frozen pearl onions, thawed
- 5 garlic cloves, smashed
- 3 cups dry red wine
- 3½ cups low-sodium beef broth
- 2 tbsp. tomato paste
- 2 tbsp. all-purpose flour
- 2 tbsp. vegetable oil
- 1 small bunch thyme
- 5 sprigs parsley, plus chopped leaves for serving
- 2 bay leaves
- Kosher salt and freshly ground pepper
Method
Prep: Place a rack in the lowest position of your oven and preheat to 350°F. Tie the thyme, parsley sprigs, and bay leaves together with kitchen twine and set aside. Season the brisket generously all over with kosher salt and freshly ground pepper.
Sear the brisket: Heat vegetable oil in a large Dutch oven over medium-high heat. Sear the brisket until well browned, about 5 minutes per side. Transfer to a plate and set aside. Pour the fat into a small bowl, then add 1 tbsp. back to the pot.
Brown the vegetables: Add the mushrooms, carrot, pearl onions, and a pinch of salt to the pot. Cook, stirring occasionally, until softened and browned, 6–8 minutes. Transfer to the bowl and set aside.
Build the braise: Add a little more fat to the pot. Cook the garlic, stirring often, for 30 seconds. Stir in the flour and cook for another 30 seconds. Add the tomato paste and cook, stirring often, until slightly darkened, about 2 minutes. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a boil and cook until reduced by a third, about 2 minutes. Remove from heat and stir in the beef broth and a pinch of salt.
Braise: Return the brisket to the pot fat side up and tuck the herb bundle alongside. Cover and transfer to the oven. Braise for 3½ hours, spooning the braising liquid over the brisket a few times as it cooks.
Finish: Uncover the pot, discard the herb bundle, and stir in the reserved vegetables. Return to the oven uncovered and cook until the brisket is deeply browned and very tender, 30–40 minutes. Let cool slightly.
Slice and serve: Transfer the brisket to a cutting board and slice against the grain. Skim any excess fat from the braising liquid, then return the sliced brisket to the pot. Top with chopped fresh parsley just before serving.
Make ahead: This dish can be made a full day in advance — just leave off the parsley, let it cool completely, cover, and refrigerate. Reheat covered over medium heat for 12–18 minutes. The flavor deepens overnight and it's arguably even better the next day.