Beef Brisket Braise

Step 1

Pat the 2 lb beef brisket dry and season all over with the 1 tsp salt and a few grinds of black pepper.

Step 2

Heat the 2 tbsp olive oil in a large Dutch oven over medium-high. Sear the brisket until deeply browned on both sides, about 4 minutes per side. Transfer to a plate.

Step 3

Reduce heat to medium. Add the 1 sliced onion and 3 sliced carrots, cooking until the onion is soft and golden, about 6 minutes. Stir in the 3 minced garlic cloves and 1 tsp dried thyme, cooking 1 minute until fragrant.

Step 4

Return the brisket to the pot. Pour in the 2 cups beef broth, scraping up any browned bits. Bring to a simmer, then cover and reduce heat to low.

Step 5

Simmer gently until the brisket is fork-tender, about 2.5 to 3 hours. Check occasionally, adding a splash of water if the liquid runs low.

Step 6

Transfer the brisket to a cutting board and let rest 10 minutes. Slice against the grain and serve with the carrots and pan sauce spooned over the top.