Description
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.
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.
Instructions
- Preheat oven to 300 °F (150°C).
- Season brisket generously with salt and pepper. In a heavy oven‑proof pot, heat olive oil and sear brisket on all sides until browned. Remove from pot.
- In the same pot, sauté onion, garlic and carrots until softened. Stir in tomato paste and cook briefly.
- Deglaze the pot with red wine (if using) or a bit of broth, scraping up browned bits. Return brisket to pot. Add beef broth, Worcestershire sauce, bay leaves and thyme/rosemary.
- Cover the pot and transfer to the oven; braise for 3‑4 hours (or until very tender) until the brisket can be pulled apart easily.
- Meanwhile, prepare the herb grits: Bring water and/or milk to a simmer; gradually whisk in grits and cook, stirring often, until creamy and tender (≈20‑30 minutes). Stir in butter, chopped herbs, cheese (if using), salt and pepper.
- Once brisket is done, remove from oven. Slice against the grain or pull apart. Serve slices or chunks over the creamy herb grits, spooning the braising sauce over top.
Notes
- Use a well‑marbled brisket cut for best tenderness and flavour.
- While red wine adds depth, you can skip it and use extra broth—still delicious.
- Stone‑ground grits offer the best texture; stir frequently to prevent sticking. :contentReference[oaicite:0]{index=0}
- For richer flavour, reduce the braising liquid after cooking to make a thick sauce.
- Leftovers store well: brisket and grits separately in fridge for up to 4 days. Reheat brisket in sauce, add splash of liquid; reheat grits with added milk for creaminess.
Nutrition
- Serving Size: 1 plate (brisket + grits)
- Calories: 620
- Sugar: 4g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 135mg
