Rich, comforting, and beautifully aromatic, Braised Brisket with Pearl Onions and Carrots is a standout centerpiece for any traditional gathering. Simmered low and slow in red wine and stock, this dish delivers deeply infused flavor, fork-tender meat, and a luxurious pan sauce. Paired with caramelized pearl onions and sweet roasted carrots, it’s a feast-worthy meal that brings rustic elegance to your table—perfect for National Tartan Day or any hearty heritage celebration.
Why You’ll Love This Recipe
This braised brisket is the very definition of comfort food elevated. The slow cooking process transforms a humble cut of beef into a melt-in-your-mouth delight, enhanced by a base of onions, garlic, herbs, and red wine. Roasted carrots and pearl onions add sweetness and texture, while the reduced braising liquid creates a rich, savory sauce. It’s an ideal dish for holiday entertaining, special family dinners, or cold-weather indulgence—and even better the next day.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
1 (5-lb) flat-cut beef brisket
3 tbsp extra-virgin olive oil
2 tbsp garlic, minced
7 cups yellow onions, thinly sliced
1 cup chopped carrots
1 cup chopped celery
2 bay leaves
8 sprigs fresh thyme
12 oz pearl onions, peeled
1 lb young carrots, trimmed
8 cups chicken stock or low-sodium beef broth
2 (750ml) bottles dry red wine
Kosher salt and freshly ground black pepper, to taste
directions
- Preheat your oven to 325°F (163°C).
- Season the brisket generously with kosher salt and freshly ground black pepper.
- In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Sear the brisket for 4–5 minutes per side until well browned. Remove the brisket and set it aside.
- Add the remaining 1 tablespoon of olive oil to the same pot. Sauté the garlic, sliced onions, chopped carrots, and celery for 5–7 minutes, or until the vegetables are softened and fragrant.
- Add the bay leaves, thyme sprigs, red wine, and chicken or beef stock. Bring the mixture to a gentle simmer.
- Return the brisket to the pot, fat-side up, nestling it into the liquid. Cover with a tight-fitting lid.
- Transfer the pot to the oven and braise for 3.5 to 4 hours, or until the brisket is fork-tender and fully cooked through.
- Meanwhile, preheat another oven to 375°F (190°C). Toss the pearl onions and young carrots with olive oil, salt, and pepper. Roast for 25–30 minutes, or until caramelized and tender.
- Once the brisket is done, remove it from the braising liquid and let it rest on a cutting board for 10–15 minutes.
- Skim excess fat from the braising liquid and simmer it on the stove to reduce to a sauce-like consistency if desired.
- Slice the brisket against the grain and serve warm, topped with the reduced pan sauce and garnished with roasted pearl onions and carrots.
Servings and timing
Prep Time: 25 minutes
Cooking Time: 4 hours
Total Time: 4 hours 25 minutes
Servings: 8 servings
Calories: 560 kcal per serving
Variations
- Wine-Free Version: Substitute red wine with additional beef broth and a splash of balsamic vinegar for depth without alcohol.
- Root Vegetable Mix: Add parsnips or turnips to the roasting pan for a broader array of textures and flavors.
- Herb Variation: Use rosemary or sage in place of thyme for a different aromatic profile.
- Brisket Flat Substitute: Use chuck roast if brisket is unavailable, adjusting cooking time as needed.
- Spiced Twist: Add a cinnamon stick or a few whole cloves to the braising liquid for subtle warmth.
storage/reheating
Braised brisket stores exceptionally well and is often better the next day. Allow the meat and sauce to cool completely, then store in an airtight container in the refrigerator for up to 4 days. To reheat, place slices of brisket in a baking dish, cover with sauce, and warm in a 300°F (150°C) oven until heated through. For freezing, store brisket and sauce in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
What cut of beef is best for braising?
Flat-cut brisket is ideal for braising due to its marbling and structure, which becomes tender when cooked slowly.
Do I need to brown the brisket first?
Yes, searing adds depth and develops flavor through caramelization before braising.
Can I make this recipe in a slow cooker?
Yes. After searing and sautéing, transfer everything to a slow cooker and cook on low for 8–10 hours.
What red wine should I use?
Use a dry red wine such as Cabernet Sauvignon, Merlot, or Syrah for best results.
Can I make this dish ahead of time?
Absolutely. In fact, brisket often tastes better the next day after the flavors meld. Reheat gently with pan sauce before serving.
What can I serve with braised brisket?
Mashed potatoes, polenta, or buttered noodles make excellent sides. Crusty bread also works well to soak up the sauce.
Can I reduce the cooking liquid?
Yes, after removing the brisket, simmer the braising liquid until it thickens to your desired consistency.
Is it necessary to roast the vegetables separately?
Roasting brings out their natural sweetness and prevents them from becoming overly soft in the braising liquid.
How do I slice brisket properly?
Let the meat rest, then slice against the grain for the most tender bite.
Can I use frozen pearl onions?
Yes, frozen pearl onions can be used and are often easier to work with than peeling fresh ones.
Conclusion
This Braised Brisket with Pearl Onions and Carrots is a celebration of rich flavor, traditional cooking techniques, and hearty ingredients. Slow-simmered in red wine and herbs, paired with perfectly caramelized vegetables, it delivers comfort and sophistication in every bite. Whether for National Tartan Day, a holiday meal, or a cozy family dinner, this brisket will leave a lasting impression and become a beloved centerpiece on your table.
Print
Braised Brisket with Pearl Onions and Carrots
- Total Time: 4 hours 25 minutes
- Yield: 8 servings
Description
Celebrate National Tartan Day or any festive gathering with this Red Wine Braised Brisket—a deeply savory dish slow-cooked to tender perfection. Infused with herbs, garlic, and rich red wine, and served with caramelized pearl onions and roasted carrots, it’s a hearty, heritage-inspired centerpiece that captures the soul of cozy Scottish hospitality.
Ingredients
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1 (5-lb) flat-cut beef brisket
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3 tbsp extra-virgin olive oil
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2 tbsp garlic, minced
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7 cups yellow onions, thinly sliced
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1 cup chopped carrots
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1 cup chopped celery
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2 bay leaves
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8 sprigs fresh thyme
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12 oz pearl onions, peeled
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1 lb young carrots, trimmed
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8 cups chicken stock or low-sodium beef broth
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2 (750ml) bottles dry red wine
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Kosher salt and freshly ground black pepper, to taste
Instructions
-
Preheat oven to 325°F (163°C).
-
Season brisket generously with salt and pepper. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Sear brisket for 4–5 minutes per side until well browned. Remove and set aside.
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Add remaining olive oil to the pot. Sauté garlic, sliced onions, chopped carrots, and celery for 5–7 minutes until softened.
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Add bay leaves, thyme, wine, and stock. Bring to a simmer. Return brisket to the pot, fat-side up.
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Cover and transfer to oven. Braise for 3.5–4 hours, or until fork-tender.
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While brisket braises, roast pearl onions and carrots at 375°F (190°C) for 25–30 minutes with oil, salt, and pepper until caramelized.
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Remove brisket and let rest. Skim excess fat from the pan sauce and reduce if needed.
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Slice brisket across the grain. Serve warm, topped with sauce and garnished with roasted onions and carrots.
Notes
This dish can be made a day ahead—flavors deepen overnight. Reheat gently in the sauce before serving. Substitute beef broth for chicken stock for a deeper flavor.
- Prep Time: 25 minutes
- Cook Time: 4 hours
- Category: Main Course, Dinner
- Method: Braising, Roasting
- Cuisine: Scottish-Inspired, American
