Our Tuscan Style Beef Brisket recipe delivers big flavor and melt-in-your mouth tender beef.
Slowly roasting the brisket will bring out its tenderness and fill your home with a delicious aroma. The magic ingredient is the Grassfed Beef Brodo – it works its way into the meat to tenderize it and boost its flavor.
This brisket recipe pairs well with a lot of different side dishes, but we especially love it with gnocchi and a lemony kale salad. The best part of this recipe is that it can be made a day ahead of time. Simply reheat the brisket in the oven and stir the gremolata before serving.
Ingredients
For the Brisket
- 4 pounds brisket
- 4 tablespoons olive oil, divided
- 6 garlic cloves
- 2 shallots
- 2 tablespoons fresh rosemary
- 2 tablespoons fresh thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 medium onion, diced
- 3 medium carrots, diced
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 3 cups Grassfed Beef Brodo
- 2 tablespoons red wine vinegar
- 1 bay leaf
For the Gremolata
- 1 cup chopped parsley
- ¾ cup olive oil
- ½ cup toasted pine nuts
- 2 tablespoons capers
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 garlic clove minced
- Salt and pepper, to taste
Instructions
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Preheat oven to 325 degrees F.
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Process 2 Tbs. olive oil with garlic cloves, shallots, rosemary, thyme, salt, and pepper in a mortar and pestle or food processor. Pulse ingredients until they turn into a paste. Rub paste onto brisket, making sure to cover all sides. Let sit for 30 minutes.
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Heat 1 Tbs. oil in a large Dutch oven over medium heat. Lightly sear brisket on all sides, lightly caramelizing rub onto the meat. Remove and set aside.
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In the same pot, heat another Tbs. oil. Add onion and carrots and cover the pot. Continue to cook for 3 minutes or until vegetables are beginning to soften. Remove lid and add tomato paste, stirring to coat. Add wine and bring to a boil. Continue to boil for 1 minute.
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Add brisket to pot along with beef broth, vinegar, and lay leaf. Bring to a simmer and cover the pot. Continue cooking in the oven for 2 ½ hours or until beef falls apart easily.
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Meanwhile, make gremolata. Combine chopped parsley with olive oil, pine nuts, capers, lemon juice and zest, and garlic in a medium bowl. Season with salt and pepper and let sit for at least 30 minutes.
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Remove brisket from the oven and spoon gremolata on top. Serve with additional gremolata on the side.
