Ina Garten’s Brisket is a tender, slow-cooked dish that’s infused with rich flavors from onions, garlic, and a perfectly seasoned sauce. This hearty recipe is ideal for family dinners, holidays, or any time you want a comforting and satisfying main dish.

What is Ina Garten Brisket?

Brisket is a flavorful cut of beef that becomes incredibly tender when slow-cooked. Ina Garten’s recipe enhances this classic dish with a savory tomato-based sauce, caramelized onions, and aromatic herbs for a melt-in-your-mouth experience.

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Reasons to Try Ina Garten Brisket

Perfect for Gatherings: Feeds a crowd and is great for holidays or special occasions.
Tender and Juicy: Slow-cooking ensures the brisket is fall-apart tender.
Make-Ahead Friendly: Tastes even better when prepared a day in advance.
Rich and Flavorful: Packed with robust seasonings and a savory sauce.

Ingredients Needed to Make Ina Garten Brisket

Beef brisket – 4-5 pounds
Olive oil – 2 tablespoons
Yellow onions – 3 large, sliced
Garlic – 4 cloves, minced
Canned crushed tomatoes – 1 (28-ounce) can
Beef stock – 2 cups
Red wine vinegar – 2 tablespoons
Brown sugar – 2 tablespoons
Tomato paste – 2 tablespoons
Worcestershire sauce – 1 tablespoon
Kosher salt – 1 teaspoon (or to taste)
Black pepper – ½ teaspoon
Fresh thyme – 2 sprigs
Bay leaves – 2

Instructions to Prepare Ina Garten Brisket

Preheat the Oven

Preheat your oven to 325°F (165°C).

Sear the Brisket

Heat olive oil in a large Dutch oven or ovenproof pot over medium-high heat.
Season the brisket generously with salt and black pepper.
Sear the brisket on both sides for 4-5 minutes until browned. Remove from the pot and set aside.

Sauté the Onions and Garlic

In the same pot, add the sliced onions and cook for 8-10 minutes until softened and lightly caramelized.
Add the minced garlic and cook for 1 minute until fragrant.

Prepare the Sauce

Stir in the tomato paste and cook for 2 minutes.
Add the crushed tomatoes, beef stock, red wine vinegar, brown sugar, Worcestershire sauce, thyme, and bay leaves. Stir well to combine.

Braise the Brisket

Return the seared brisket to the pot, nestling it into the sauce. Spoon some of the sauce over the top.
Cover the pot with a lid or aluminum foil and transfer it to the preheated oven.
Braise for 3-4 hours, or until the brisket is fork-tender.

Rest and Slice

Remove the pot from the oven and let the brisket rest for 15-20 minutes.
Transfer the brisket to a cutting board and slice it thinly against the grain.

Serve

Return the sliced brisket to the pot with the sauce to keep it moist. Serve warm with your favorite sides.

What Goes Well With Ina Garten Brisket?

Mashed Potatoes: Creamy and perfect for soaking up the sauce.
Roasted Vegetables: Carrots, Brussels sprouts, or green beans complement the dish.
Crusty Bread: Ideal for sopping up the rich sauce.
Coleslaw: Adds a refreshing crunch to balance the richness.
Rice or Egg Noodles: A simple base to pair with the saucy brisket.

Key Tips for Making Ina Garten Brisket

Sear the Brisket: Browning the brisket adds depth of flavor to the dish.
Use Low Heat: Slow-cooking ensures the meat becomes tender and flavorful.
Let It Rest: Resting the brisket allows the juices to redistribute for perfect slicing.
Make It Ahead: Brisket tastes even better the next day, as the flavors have more time to meld.
Skim the Fat: Before serving, skim off excess fat from the sauce for a cleaner flavor.

Creative Variations of Ina Garten Brisket

Spicy Kick: Add a pinch of red chili flakes or diced jalapeños to the sauce.
Sweet Touch: Include a tablespoon of honey or apricot preserves for a hint of sweetness.
Smoky Flavor: Add smoked paprika or liquid smoke to the sauce.
Herbaceous Twist: Use rosemary or parsley instead of thyme for a different flavor profile.
Vegetable Additions: Include carrots, celery, or parsnips in the pot for a complete one-dish meal.

Storage Guidelines for Ina Garten Brisket

Refrigerate Leftovers: Store in an airtight container with the sauce for up to 3 days.
Freeze for Later: Cool completely, then freeze in portions for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheat: Warm the brisket in a 325°F (165°C) oven, covered, with some sauce to keep it moist.

Nutrition Value

Calories: ~450 per serving
Protein: 35g
Carbohydrates: 12g
Fats: 28g
Fiber: 3g

FAQs

Can Brisket Be Made Ahead of Time?

Yes, brisket can be made ahead of time. Cook the brisket, let it cool, and refrigerate it in the sauce for up to 2 days. Reheat it in the oven before serving for enhanced flavors.

How Do You Keep Brisket from Drying Out?

To keep brisket from drying out, cook it slowly at a low temperature and ensure it is covered in sauce while cooking. Resting the brisket after cooking also helps retain moisture.

What Is the Best Way to Slice Brisket?

Slice brisket thinly against the grain to ensure tenderness. Cutting it this way breaks up the muscle fibers, making each bite more tender and easier to chew.

Can You Freeze Cooked Brisket?

Cooked brisket freezes well. Cool it completely and store it in an airtight container with the sauce to keep it moist. Freeze for up to 2 months and thaw in the refrigerator before reheating.

Wrapping Up

Ina Garten’s Brisket is a classic recipe that’s tender, flavorful, and perfect for any occasion. With its rich sauce and melt-in-your-mouth texture, this dish is a surefire crowd-pleaser. Try it for your next family dinner or special celebration, and enjoy a timeless favorite!

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