Description
Tender, slow-cooked beef brisket glazed with a rich maple-balsamic sauce. Sweet, smoky, and savory, this dish makes an impressive holiday main or a cozy weekend dinner.
Ingredients
Beef Brisket:
- 3–4 lb beef brisket, trimmed
Maple Glaze:
- 2 tablespoons olive oil
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1 cup beef broth
- ½ cup pure maple syrup
- ¼ cup balsamic vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- Fresh thyme or rosemary, for garnish
Instructions
- Preheat Oven: Preheat oven to 325°F (160°C).
- Season Brisket: Pat brisket dry and season with salt, pepper, and smoked paprika.
- Sear Brisket: Heat olive oil in a large Dutch oven or roasting pan. Sear brisket on both sides until browned; set aside.
- Sauté Onion and Garlic: Add onion and garlic to the pan, sauté until softened.
- Prepare Glaze: Stir in beef broth, maple syrup, balsamic vinegar, mustard, and soy sauce. Bring to a simmer.
- Braise Brisket: Return brisket to pan, cover, and braise in oven for 3–3½ hours until fork-tender.
- Rest and Glaze: Let brisket rest, then slice against the grain and drizzle with maple glaze before serving.
Notes
- For extra depth, add ½ cup red wine to the braising liquid.
- Leftovers make great sandwiches or tacos.
- Brisket can be made a day ahead; refrigerate, then reheat in sauce.
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Braising / Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 450 calories
- Sugar: Approximately 20g
- Sodium: Approximately 800mg
- Fat: Approximately 20g
- Saturated Fat: Approximately 6g
- Unsaturated Fat: Approximately 14g
- Trans Fat: 0g
- Carbohydrates: Approximately 25g
- Fiber: Approximately 1g
- Protein: Approximately 40g
- Cholesterol: Approximately 120mg
