Brisket Balsamico Recipe

This balsamic braised brisket is the ultimate comfort food that effortlessly blends savory and sweet flavors, creating a dining experience that feels both nostalgic and special. The slow roasting in a rich balsamic and beef broth sauce transforms the brisket into a melt-in-your-mouth masterpiece that’s perfect for cozy gatherings or impressing friends with minimal fuss.

I adore the way Balsamico al Brisket marries the beefy, rich flavors of brisket with a tangy, balsamic accent. My recipe features thin, tender slices of brisket seasoned with salt and black pepper (lots of it, really) and finished in a skillet with some glorious olive oil until the beef is impeccably browned.

Then, the brisket is slow-cooked with balsamic vinegar (lots of it, too), sweet onions, ample amounts of garlic, and beef broth until dinner is ready to serve.

Ingredients

Brisket beef: Hearty base that is filled with protein and iron.

Balsamic Vinegar: Provides a multifaceted sweet-and-tart flavor and is a rich source of antioxidants.

Onions are low in calories but pack a punch of sweetness and flavor.

Garlic: Boosts savory flavors and boosts immune health.

Thyme, when dried, is an aromatic herb.

Its antioxidant properties are a part of the earthiness it brings.

Ingredient Quantities

• 1 beef brisket, about 4 to 5 pounds
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 2 large onions, thinly sliced
• 4 cloves garlic, minced
• 1 cup balsamic vinegar
• 1 cup beef broth
• 2 tablespoons Worcestershire sauce
• 2 tablespoons brown sugar
• 1 teaspoon dried thyme
• 2 bay leaves
• Fresh parsley, chopped, for garnish

Instructions

1. Set the oven to a temperature of 325°F (163°C). The brisket should be seasoned liberally with salt and fresh black pepper that has been ground just before use.

2. In a spacious Dutch oven or heavy pot that can go in the oven, pour in the olive oil, and set the heat to medium-high. When the oil is hot, add the brisket and sear it on both sides until it is nicely browned, about 5-6 minutes per side. Remove the brisket from the pot and set it aside while you prepare the next steps.

3. In the same pot, add the onions and sauté them until they are soft and caramelized, about 8-10 minutes. Add the garlic and cook for another minute, stirring frequently.

4. Add the balsamic vinegar to deglaze the pan, using a wooden spoon to scrape up any browned bits from the bottom.

5. Pour in the beef broth, Worcestershire sauce, brown sugar, dried thyme, and bay leaves. Mix thoroughly.

6. Nestle the brisket back into the pot, ensuring it is covered with the sauce as much as possible and that it is nearly submerged in the liquid.

7. Gently bring the mixture to a simmer, cover with a lid, and move the pot to the oven, which you have set at a low temperature to preheat.

8. Oven roasting the brisket takes about 3 to 3½ hours, yielding a tender piece of meat that can be easily pierced with a fork.

9. After cooking, take the brisket from the pot and let it rest on a cutting board. Take out and throw away the bay leaves from the sauce.

10. Carve the brisket with the grain and present it alongside the balsamic onion sauce that has been ladled directly on top. Finish with a sprinkle of finely chopped parsley and dig in.

Equipment Needed

1. Oven
2. Dutch oven or heavy pot (oven-safe)
3. Stove
4. Cutting board
5. Chef’s knife
6. Measuring cups
7. Measuring spoons
8. Tongs or a spatula
9. Wooden spoon
10. Mixing spoon
11. Ladle

FAQ

• Q: Can I use a slow cooker for this recipe?Certainly! The brisket, once seared and placed with the other ingredients, can be set inside a slow cooker to work its magic over the next 8 to 10 hours. Cooking on low provides the appropriate environment for this cut to reach the tender texture we associate with well-done brisket.
• Q: How do I store leftover Brisket Balsamico?A: Airtight containers are the appropriate vessels for leftover food, stored in the refrigerator, to ensure its safety and taste for 3–4 days. Use gentle heat when reheating to keep the food from becoming tough and unpalatable.
• Q: Can I substitute balsamic vinegar with another type of vinegar?The flavor of this recipe hinges on balsamic vinegar, but you can use red wine vinegar with a dash of honey or sugar to mimic the taste if necessary.
• Q: What is the best way to slice the brisket?For the best tenderness, slice the brisket against the grain once it’s rested after cooking.
• Q: Can I prepare the sauce separately?You may prepare the sauce separately to control its consistency, but it can and should cook with the brisket to develop flavors.

Substitutions and Variations

You can use avocado oil or vegetable oil instead of olive oil.
Replace balsamic vinegar with red wine vinegar or apple cider vinegar, but amend the amount to your palate’s preferences.
Swap out beef broth for chicken broth or vegetable broth to make it a totally different dish with a different flavor profile.
Soy sauce or tamari can be used instead of Worcestershire sauce for a similar yet different flavor.
Substitute brown sugar with honey or maple syrup.

Pro Tips

1. Marinate for Enhanced Flavor Consider marinating the brisket overnight in the refrigerator with a mix of the balsamic vinegar, Worcestershire sauce, and some of the herbs and spices. This will infuse the meat with deeper flavors.

2. Alternate Cooking Method If you have a slow cooker, after searing the brisket, you can transfer all ingredients to the slow cooker and cook on low for 8-10 hours. This can make the brisket even more tender.

3. Resting Period After removing the brisket from the oven, let it rest for at least 15-20 minutes before slicing. This will help the juices redistribute within the meat, making each slice more succulent.

4. Skim the Sauce Before serving, take a moment to skim any excess fat from the surface of the sauce after the brisket has been removed. This will result in a more refined and flavorful sauce.

5. Vegetable Additions For additional flavor and nutrition, consider adding root vegetables like carrots or parsnips to the pot during the last hour of cooking. They’ll absorb the flavors and complement the brisket beautifully.