Recipe Index

Ingredients

• 1 small bunch thyme
• 5 sprigs parsley, plus chopped leaves for serving
• 2 bay leaves
• 1 4-lb. piece untrimmed flat-cut beef brisket, excess fat trimmed
• 6 tsp. Diamond Crystal or 3½ tsp. Morton kosher salt, divided
• Freshly ground pepper
• 2 Tbsp. vegetable oil
• 4 oz. bacon (about 4 slices), coarsely chopped
• 8 oz. crimini mushrooms, halved, quartered if large
• 1 large carrot, peeled, coarsely chopped
• 2 cups frozen pearl onions (from a 14.4-oz. bag), thawed
• 5 garlic cloves, smashed
• 2 Tbsp. all-purpose flour
• 2 Tbsp. tomato paste
• 3 cups dry red wine
• 3½ cups low-sodium beef broth

Method

1. Heat the oven to 350°F with a rack in the lowest position and tie the thyme, parsley sprigs and bay leaves into a herb bundle for the brisket.
2. Season the trimmed brisket all over with 4 teaspoons of the Diamond Crystal salt and plenty of freshly ground pepper before it goes into the pot.
3. Brown the brisket in the vegetable oil in a Dutch oven for about 5 minutes per side, then lift it out and keep 1 tablespoon of its fat in the pot.
4. Crisp the chopped bacon in the same pot for about 4 minutes, move it to a bowl, and return 2 tablespoons of the fat to the pot for the vegetables.
5. Cook the halved mushrooms, chopped carrot and thawed pearl onions with 1 teaspoon salt for 6 to 8 minutes until softened and browned, then add them to the bacon bowl.
6. Stir the smashed garlic in 2 tablespoons of fat for 30 seconds, cook the flour for 30 seconds, and work in the tomato paste for about 2 minutes until it darkens.
7. Pour in the red wine, scrape up the browned bits, boil the bourguignon base until the wine reduces by a third, then stir in the beef broth and the last teaspoon of salt off the heat.
8. Return the brisket fat-side up with the herb bundle tucked alongside, cover the pot, and braise it in the oven for 3½ hours, spooning liquid over it a few times.
9. Discard the herb bundle, stir the bacon and vegetables back in, and braise uncovered for 30 to 40 minutes until the brisket is deeply browned and very tender.
10. Slice the brisket against the grain, skim the braising liquid if needed, return the slices to the pot, and scatter chopped parsley over the bourguignon just before serving.

Total: 45 minutes (plus 4 hours for braising)

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data