beef brisket with gravy recipe

Written ByJenny Smyth Posted on
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The Best beef brisket with gravy recipe

I’m so excited to share with you my favorite beef brisket with gravy recipe. This classic comfort food dish has been a staple in our household for years, and I’m sure it will become a favorite in yours too.

The beef brisket is tender and flavorful, with a rich, velvety gravy that’s simply irresistible. I love serving it to my family on special occasions, but it’s also a great option for a weeknight dinner.

Plus, the health benefits of this recipe are numerous – the beef is high in protein and low in fat, while the vegetables add fiber and vitamins. My kids adore this dish, and they’re always asking for seconds (or even thirds!)

I’ve even started serving it at potlucks and family gatherings because everyone raves about it. The best part?

It’s incredibly easy to make – just throw all the ingredients in a slow cooker or Dutch oven and let it simmer away all day. The result is a mouthwatering meal that’s sure to please even the pickiest eaters.

I could go on and on about this recipe, but trust me when I say it’s a game-changer for anyone looking to add some excitement to their mealtime routine.

Beef Brisket with Gravy

4.9 from 938 votes

A tender, slow-cooked beef brisket smothered in a rich, savory gravy. This classic comfort dish is perfect for family dinners or holiday gatherings.

Prep Time20 mins
Cook Time3 hours 30 mins
Resting Time0 mins
Total Time3 hours 50 mins
Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Brisket

4 lbs beef brisket
2 tsp salt
1 tsp black pepper
2 tbsp olive oil
2 large onions, sliced
4 cloves garlic, minced
2 cups beef broth
1 cup dry red wine
2 bay leaves
1 tsp dried thyme

For the Gravy

3 tbsp all-purpose flour
1/4 cup cold water
Salt and pepper to taste

👨‍🍳Directions

1Pat the brisket dry with paper towels and season generously with salt and pepper on all sides.
2Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
3Sear the brisket for 4 to 5 minutes per side until a deep brown crust forms.
4Remove the brisket and set aside on a plate.
5Reduce heat to medium and add sliced onions to the pot.
6Cook for 5 to 6 minutes, stirring occasionally, until the onions are soft and golden.
7Add minced garlic and cook for 1 minute until fragrant.
8Pour in the beef broth and red wine, scraping up any browned bits from the bottom of the pot.
9Add bay leaves and thyme, then return the brisket to the pot with any accumulated juices.
10Bring the liquid to a gentle simmer, then cover the pot and transfer to a preheated 325°F oven.
11Cook for 3 hours, or until the brisket is fork-tender and easily pulls apart.
12Remove the brisket from the pot and let it rest on a cutting board for 10 minutes.
13Strain the cooking liquid through a fine-mesh sieve into a measuring cup, discarding the solids.
14Skim off any excess fat from the surface of the strained liquid.
15In a small bowl, whisk together flour and cold water until smooth, then whisk this slurry into the liquid.
16Bring the gravy to a boil over medium-high heat, then reduce to a simmer.
17Cook for 3 to 4 minutes, stirring constantly, until the gravy thickens to your desired consistency.
18Season with salt and pepper.
19Slice the brisket against the grain into 1/2-inch thick pieces.
20Arrange the slices on a platter and pour the hot gravy over the top.
Serve immediately.

🔧Equipment

Large Dutch oven or heavy pot with lid
Cutting board
Chef’s knife
Measuring cups and spoons
Whisk
Small bowl

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 28g💛Saturated Fat: 10g❤️Cholesterol: 120mg🧂Sodium: 780mg🌾Total Carbs: 8g🥦Dietary Fiber: 1g🍬Sugars: 3g🥩Protein: 38g

📝Notes

For extra depth, add 2 tablespoons of tomato paste with the garlic. Let the brisket rest before slicing to keep it juicy.

Watch Video Of How Beef Brisket with Gravy Works

This beef brisket with gravy recipe is always a good idea for any occasion – whether you’re hosting a big family gathering or just need something comforting on a Tuesday night. It’s easy to make ahead and reheat whenever you need it, making it perfect for busy households like mine.

Plus, the leftovers are just as delicious as the first serving (if not more so!) , so don’t be afraid to stockpile this tasty dish in your fridge or freezer.

❓ Frequently Asked Questions About Beef Brisket with Gravy

Q: What cut of beef is best for this recipe?

A: For this recipe, you’ll want to use a flat-cut brisket, which is leaner and more tender than the point-cut. If you can’t find a flat-cut brisket, you can also use a whole brisket and trim the excess fat before cooking.

Q: Can I use store-bought gravy instead of making my own?

A: While store-bought gravy can be convenient, it won’t have the same depth of flavor as homemade gravy. Plus, making your own gravy from scratch is relatively easy and only takes an extra 10-15 minutes of cooking time.

Q: How do I ensure the beef stays tender throughout the cooking process?

A: To keep the beef tender, make sure to cook it low and slow – either in a slow cooker or Dutch oven over low heat. You can also cover the dish with foil during cooking to lock in moisture and prevent drying out.

Q: Can I serve this recipe as a main course or is it better suited as a side dish?

A: This recipe makes an excellent main course, especially when served with some crusty bread or over mashed potatoes. However, if you’re looking for something heartier, you can also serve it as a side dish alongside roasted vegetables or other comfort foods.

Q: How do I store leftover beef brisket with gravy for later use?

A: To store leftover beef brisket with gravy, let it cool completely before refrigerating or freezing. When refrigerating, keep the dish tightly sealed in an airtight container for up to three days; when freezing, transfer the cooked meat and gravy to an airtight container or freezer bag for up to two months.

Q: Can I make this recipe in advance or should I cook it from scratch each time?

A: This recipe is perfect for making ahead – simply cook the beef and gravy separately until done, then refrigerate or freeze until ready to serve.

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