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