Slow-Braised Beef Brisket with Herb Grits

Slow-Braised Beef Brisket with Herb Grits is a rich, slow-cooked meal that pairs deep beef flavor with creamy, herbed grits.

introduction — Slow-Braised Beef Brisket with Herb Grits

This slow-braised beef brisket with herb grits is simple and homey.
It cooks low and slow until the meat is fork-tender and the grits are silky.
For a lighter seafood side, try this slow-cooked fish with citrus and herbs: slow-cooked fish with citrus and herbs.

why make this recipe — Slow-Braised Beef Brisket with Herb Grits

Make this recipe when you want a filling, comforting dinner that feeds a crowd.
The brisket becomes very tender and the herb grits soak up the juices.
If you like bold beef flavors, you might also enjoy a different beef style like this Egyptian beef with pita and rice: Egyptian beef with pita and rice.

how to make Slow-Braised Beef Brisket with Herb Grits

Follow these clear steps to make the dish. Keep an eye on the oven and stir the grits so they stay smooth.
Good side ideas are listed here for quick pairings: 10 side meal recipes to offer with frittatas.

• 1. Preheat the oven to 300°F (150°C).
• 2. In a large Dutch oven, heat olive oil over medium heat. Sear the brisket on all sides until browned. Remove and set aside.
• 3. Add chopped onion and minced garlic to the pot; sauté until softened, about 5 minutes.
• 4. Stir in beef broth, red wine, Worcestershire sauce, salt, and pepper. Bring to a simmer.
• 5. Return the brisket to the pot, cover, and transfer to the oven. Bake for 3-4 hours until tender.
• 6. For the grits, bring water to a boil in a saucepan. Stir in the grits, reduce heat, and cook until thickened, about 5-7 minutes.
• 7. Stir in milk, butter, herbs, and cheese (if using) until well combined.
• 8. Serve the brisket over a bed of herb grits.

Ingredients : Slow-Braised Beef Brisket with Herb Grits

Use these exact items to make the recipe. Measure before you start cooking.

• 3-4 pounds beef brisket
• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 cups beef broth
• 1 cup red wine
• 2 tablespoons Worcestershire sauce
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 cups grits
• 4 cups water
• 1 cup milk
• 1/4 cup butter
• 1/4 cup chopped fresh herbs (parsley, thyme, or chives)
• 1 cup shredded cheese (optional)

Note: If you want a different side, consider a warm stew like this cod, celery and potato stew: cod, celery and potato stew.

how to serve Slow-Braised Beef Brisket with Herb Grits

Serve the brisket sliced or shredded over the warm herb grits.
Garnish with extra chopped herbs and a spoon of pan juices for more flavor.

• Plate brisket slices over a scoop of grits.
• Drizzle some cooking liquid on top.
• Add a simple green salad or roasted veggies on the side.

how to store Slow-Braised Beef Brisket with Herb Grits

Store leftovers in airtight containers once cooled. Keep things simple and safe.

• Refrigerator: 3–4 days.
• Freezer: up to 3 months (freeze brisket and grits separately for best texture).
• Reheat gently on low heat, adding a splash of broth or milk to loosen the grits.

tips to make Slow-Braised Beef Brisket with Herb Grits

Small tips help you get the best result. Follow these easy ideas.

• Sear the brisket well to add flavor before braising.
• Use a heavy pot or Dutch oven to hold heat and moisture.
• Check tenderness after 3 hours; cook longer if not fork-tender.
• Stir the grits often to keep them smooth and lump-free.
• Taste and adjust salt at the end.

variation (if any) — Slow-Braised Beef Brisket with Herb Grits

Try one of these simple variations to change the dish.

• Swap red wine for extra beef broth if you want no alcohol.
• Add smoked paprika for a smoky note.
• Use cheddar or gouda in the grits for a richer taste.
• Mix in roasted garlic into the grits for a deeper flavor.

FAQs — Slow-Braised Beef Brisket with Herb Grits

Here are common questions and quick answers.

• Q: How long does the brisket take to become tender?
  A: Plan on 3–4 hours at 300°F (150°C). Check after 3 hours and cook until it pulls apart.

• Q: Can I make this in a slow cooker?
  A: Yes. Sear the meat first, then cook on low for 8 hours with the braising liquid.

• Q: Do I need a heavy pot or can I use any pan?
  A: A heavy pot or Dutch oven works best to hold heat and moisture. Buy it here.

• Q: Can I skip the wine in the braise?
  A: Yes. Use extra beef broth or a splash of vinegar for acidity instead.

• Q: Will the grits thicken as they sit?
  A: Yes. Add warm milk or water when reheating to loosen them to your desired texture.

Slow-Braised Beef Brisket with Herb Grits

A rich, slow-cooked meal that pairs deep beef flavor with creamy, herbed grits.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 20 minutes mins

Course Dinner, Main Course

Cuisine American

Servings 8 servings

Calories 600 kcal

Ingredients

  

For the brisket

• 3-4 pounds beef brisket Use a well-marbled cut for best flavor.
• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 cups beef broth
• 1 cup red wine Can substitute with extra beef broth.
• 2 tablespoons Worcestershire sauce
• 2 teaspoons salt Adjust to taste.
• 1 teaspoon black pepper Freshly ground is best.

For the grits

• 2 cups grits Use stone-ground for better texture.
• 4 cups water
• 1 cup milk Use whole milk for richness.
• 1/4 cup butter Can substitute with olive oil.
• 1/4 cup chopped fresh herbs (parsley, thyme, or chives) Choose one or a mix.
• 1 cup shredded cheese (optional) Cheddar or Gouda recommended.

Instructions

 

Preparation

• Preheat the oven to 300°F (150°C).
• In a large Dutch oven, heat olive oil over medium heat. Sear the brisket on all sides until browned. Remove and set aside.
• Add chopped onion and minced garlic to the pot; sauté until softened, about 5 minutes.
• Stir in beef broth, red wine, Worcestershire sauce, salt, and pepper. Bring to a simmer.

Cooking

• Return the brisket to the pot, cover, and transfer to the oven. Bake for 3-4 hours until tender.

Preparing the Grits

• For the grits, bring water to a boil in a saucepan. Stir in the grits, reduce heat, and cook until thickened, about 5-7 minutes.
• Stir in milk, butter, herbs, and cheese (if using) until well combined.

Serving

• Serve the brisket sliced or shredded over the warm herb grits.
• Garnish with extra chopped herbs and a spoon of pan juices for more flavor.

Notes

Store leftovers in airtight containers once cooled. Refrigerate for 3–4 days or freeze for up to 3 months, reheating gently on low heat with a splash of broth or milk.

Keyword Beef Brisket, Grits, Slow-Cooked