Balsamic Braised Brisket

Briskets come in all types of flavors, from sweet to spicy and everything in between! This specific brisket recipe will yield a deep, savory flavor with edges that are caramelized. 


  • 3 lbs. grass-fed 2nd Cut Brisket, or braising quality cut of your choice such as French Roast
  • Oil for browning
  • 3 ribs celery, cut into 2″ pieces
  • 2 onions, sliced
  • 3 carrots, cut into 2″ pieces
  • 3 cloves garlic, minced
  • 1 large leek, sliced into 1″ pieces
  • 1 tablespoon tomato paste
  • 1/2 cup balsamic vinegar
  • 1/3 cup brown sugar
  • 4 sprigs fresh rosemary
  • 2 quarts of grass-fed Beef Broth

1) In a large pot or dutch oven, heat about 2 – 3 tablespoons of oil on high heat. When oil is hot, place beef into pot and leave it undisturbed for about 3 – 5 minutes, or until a rich brown is achieved. Flip roast over and repeat on the other side. Remove roast and set aside.

A good, seared crust helps to keep the meat juicy and also contribute to the many layers of flavor.

2) After reducing heat to medium, add vegetables to the hot oil and cook until very well browned. Add tomato paste and rosemary and continue to cook until the tomato paste takes on a rich brown color as well.

Deglaze with balsamic vinegar and broth, and then add brown sugar, taking care to stir until it dissolves. Bring to a boil, add beef, and immediately turn heat to low and cover.

3) Continue to cook beef in liquid, making sure the liquid never comes to a boil, until tender, about 3 hours (figure about one hour per pound; check roast every so often to make sure it doesn’t get overcooked).

When roast is cooked to desired done-ness, remove beef and allow to rest on a cutting board, about 20 minutes. Meanwhile, with a slotted spoon, remove all solids remaining in the cooking liquid and discard. You may add new vegetables, if you wish, or leave the gravy as-is. Turn heat to high and reduce the cooking liquid by about half, until it thickens slightly, about 15 – 20 minutes.

4) Slice brisket in approximately 1/2″ slices, and carefully return meat to the braising liquid, now slightly thickened, and turn off heat. You may either refrigerate at this point and reheat it the following day, or keep it warm until meal time.

Serve with new potatoes, asparagus and/or green beans.