Ingredients:

  • 2.5 lbs beef brisket (preferably grass-fed for lower fat content)
  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 cups low-sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon smoked paprika
  • 1 teaspoon black pepper
  • 1 teaspoon sea salt
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 3 medium carrots, chopped
  • 2 stalks celery, chopped
  • 2 cups mushrooms, sliced
  • 1 medium bell pepper, diced
  • Fresh parsley, for garnish (optional)

Instructions:

  1. Preheat your oven to 300°F (150°C). Pat the brisket dry with paper towels and season it with sea salt, black pepper, smoked paprika, and dried thyme on both sides.
  2. In a heavy oven-proof pot or Dutch oven, heat the olive oil over medium-high heat. When the oil is hot, add the brisket, fat side down first, and sear for about 4-5 minutes until browned. Flip and sear the other side for another 4-5 minutes. Remove brisket from the pot and set aside.
  3. In the same pot, lower the heat to medium, add the diced onion, and sauté for about 5 minutes, until translucent. Add minced garlic and continue to cook for an additional 1-2 minutes, stirring frequently.
  4. Stir in the Worcestershire sauce, Dijon mustard, and beef broth. Scrape any browned bits from the bottom of the pot to incorporate the flavor. Return the brisket to the pot, fat side up, and add bay leaves. Arrange the chopped carrots, celery, mushrooms, and bell peppers around the brisket.
  5. Cover the pot with a lid and transfer it to the preheated oven. Braise for about 3 hours until the meat is fork-tender.
  6. Once cooked, remove the pot from the oven. Discard bay leaves. Let the brisket rest for about 10-15 minutes before slicing it against the grain.
  7. Serve slices of brisket on a plate with a generous portion of the sautéed vegetables. Optionally, garnish with fresh parsley for added color.