Name: Slow-Braised Beef Brisket with Herb Grits
Prep time: 30 min
Cook time: PT-489523H28M24S
Total time: PT-489523H28M24S
Cuisine: American / Southern
Ingredients: For the brisket: 3‑4 lb beef brisket, salt & black pepper; 1 large onion (sliced); 4 garlic cloves (minced); 2 carrots (chopped); 2 tbsp tomato paste; 2 cups beef broth; 1 cup red wine (optional); 1 tbsp Worcestershire sauce; 2 tbsp olive oil; 2 bay leaves; 2‑3 sprigs fresh thyme or rosemary.; For the herb grits: 1½ cups stone‑ground grits; 4‑5 cups water and/or milk; 4 tbsp butter; 1‑2 tbsp fresh herbs (parsley, thyme or chives), chopped; salt & pepper; optional: ½ cup grated Parmesan or sharp cheddar.

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Slow-Braised Beef Brisket with Herb Grits is the ultimate comfort food—tender, melt-in-your-mouth beef simmered in a rich, savory sauce and served over creamy, buttery grits infused with fresh herbs. It’s soulful, cozy, and perfect for a weekend dinner that feels extra special.

Why I Love This Recipe

I love how this dish comes together low and slow, letting all the flavors deepen and the beef turn incredibly tender. The grits are creamy and full of herb flavor, which balances the richness of the brisket perfectly. It’s a dish that feels comforting and a little luxurious all at once. Slow-Braised Beef Brisket with Herb Grits

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the brisket:

Beef brisket (3–4 pounds)
Onion, sliced
Garlic, minced
Carrots, chopped
Tomato paste
Beef broth
Red wine (optional)
Olive oil
Worcestershire sauce
Bay leaves
Fresh thyme or rosemary
Salt and black pepper

For the herb grits:

Stone-ground grits
Water and/or milk
Butter
Fresh herbs (like parsley, thyme, or chives)
Salt and pepper
Grated Parmesan or sharp cheddar (optional)

Directions

I preheat the oven to 300°F.
I season the brisket generously with salt and pepper, then sear it in a heavy pot until browned on all sides.
I remove the brisket and sauté onions, garlic, and carrots until soft. I stir in tomato paste and cook for a minute.
I deglaze the pan with wine or broth, then return the brisket and add remaining broth, Worcestershire, herbs, and bay leaves.
I cover and braise in the oven for 3–4 hours until the brisket is fork-tender.
For the grits, I simmer them in salted water or milk until thick and creamy, then stir in butter, herbs, and cheese if using.
I slice the brisket and serve it over the herb grits, spooning plenty of sauce on top.

Servings and timing

This recipe serves 6–8 and takes about 4 to 4½ hours total—30 minutes to prep, 3–4 hours to braise, and time to make the grits.

Variations

I sometimes use mashed potatoes or polenta instead of grits.
A bit of balsamic vinegar in the braising liquid adds depth.
I’ve added mushrooms or parsnips to the braise for extra heartiness.

Storage/Reheating

Leftovers store well in the fridge for up to 4 days. I reheat the brisket gently in its sauce on the stove, and reheat the grits with a splash of milk or broth. Both freeze well—just cool completely before storing. Slow-Braised Beef Brisket with Herb Grits

FAQs

What’s the best cut of brisket to use?

I go for a well-marbled, flat cut—it stays juicy and slices beautifully after braising.

Can I make the grits ahead of time?

Yes. I reheat them slowly with added liquid, stirring until smooth and creamy again.

Do I need to use wine in the braise?

No. While it adds flavor, I’ve used all broth and still had great results.

Can I cook this in a slow cooker?

Yes. I sear the brisket first, then cook it on low for 8 hours in the slow cooker.

What herbs work best in the grits?

I love using parsley, thyme, or chives—they’re fresh, subtle, and complement the beef.

Conclusion

Slow-Braised Beef Brisket with Herb Grits is one of those meals that feels like a warm hug on a plate. It’s rich, tender, and comforting, with creamy grits that soak up every bit of that flavorful sauce. Whether for a family dinner or a cozy weekend feast, this dish always impresses.