Tangy Tomato Brisket Recipe

This rich Tangy Tomato Brisket is made with just a few simple ingredients: tender beef brisket, a savory blend of onion soup mix, crushed tomatoes, and dried spices. The result is a deeply savory and melt-in-your-mouth tender main course, with a tangy and slightly sweet sauce that is perfect for sopping up with bread. This recipe is perfect for a comforting family dinner or a holiday gathering and serves 6 to 8 people.

Tangy Tomato Brisket Ingredients

• 4 lbs beef brisket, trimmed of excess fat
• 1 large onion, sliced
• 1 (10.5 oz) can beef consommé
• 1 (28 oz) can crushed tomatoes
• 1 (1 oz) packet dry onion soup mix
• 1 tablespoon brown sugar
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• Salt and freshly ground black pepper to taste

How To Make Tangy Tomato Brisket

1. Prepare the brisket: Preheat your oven to 325°F (160°C). Season the brisket generously on both sides with salt and pepper.
2. Sear the meat: In a large, heavy-bottomed Dutch oven or oven-safe pot, heat a small amount of oil over medium-high heat. Sear the brisket on both sides until a deep brown crust forms. Remove the brisket from the pot and set it aside.
3. Create the sauce: In the same pot, add the sliced onions and cook until softened, about 5 minutes. Stir in the dry onion soup mix, crushed tomatoes, beef consommé, brown sugar, paprika, and garlic powder. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.
4. Braise the brisket: Return the seared brisket to the pot, nestling it into the sauce. Make sure the brisket is mostly submerged. Cover the pot with a tight-fitting lid.
5. Bake the brisket: Place the pot in the preheated oven and bake for 3 to 4 hours, or until the brisket is fork-tender. The time will vary depending on the thickness of your brisket.
6. Rest and serve: Once cooked, remove the pot from the oven. Let the brisket rest in the sauce for at least 15 minutes before slicing. This resting period is crucial for a tender and juicy result. Slice the brisket against the grain and serve with the warm sauce poured over the top.

Recipe Tips

• Choose the right cut: Look for a “flat cut” brisket, which is leaner and easier to slice. A “point cut” is fattier and better for shredding.
• Sear for flavor: Don’t skip the searing step! This creates a flavorful crust on the meat and adds depth to the final sauce through the browned bits left in the pot.
• Slice against the grain: This is the most important tip for a tender brisket. The “grain” refers to the direction of the muscle fibers. Slicing against them shortens the fibers, making the meat much easier to chew.
• Low and slow is key: Brisket is a tough cut of meat. The low oven temperature and long cooking time allow the connective tissues to break down, resulting in a tender, fall-apart texture.

What To Serve Brisket

This tender brisket pairs wonderfully with classic comfort food side dishes. Serve it with creamy mashed potatoes, which are perfect for soaking up the tangy tomato sauce. A side of roasted root vegetables, simple egg noodles, or a fresh green salad will also complement the rich flavor of the brisket. For a complete meal, serve with crusty bread for dipping.

How To Store Brisket Leftovers

• Refrigerate: Store the cooked brisket slices submerged in the sauce in an airtight container in the refrigerator for up to 4 days. The sauce will keep the meat moist.
• Freeze: To freeze, place the brisket slices and sauce in a freezer-safe container or bag. It will keep for up to 3 months. Thaw in the refrigerator overnight before reheating gently on the stovetop or in the microwave.

Tangy Tomato Brisket Nutrition Facts

• Serving Size: 1 slice (approx. 1/6 of recipe)
• Calories: 450 kcal
• Total Fat: 25g
• Saturated Fat: 8g
• Cholesterol: 120mg
• Sodium: 800mg
• Total Carbohydrate: 15g
• Dietary Fiber: 2g
• Sugars: 7g
• Protein: 40g

Frequently Asked Questions

• What does “against the grain” mean? Slicing “against the grain” means cutting perpendicular to the direction of the muscle fibers. If you look closely at the cooked brisket, you’ll see lines running in one direction; you want to cut across those lines, not parallel to them.
• Can I cook this recipe in a slow cooker? Yes! To adapt this for a slow cooker, sear the brisket and cook the onions as instructed on the stovetop. Then, transfer everything to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the meat is very tender.
• What kind of pot should I use? A Dutch oven is the best choice because it has a heavy bottom that conducts heat well for searing and a tight-fitting lid that traps steam for braising, ensuring the brisket stays moist.

Try More Recipes:

• Tater Tot Breakfast Casserole Recipe
• Tea Kettle Noodle Soup Recipe
• Tenderloin Sandwiches Recipe