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mediaterranean style brisket

Mediterranean-Style Brisket

Mediterranean-Style Brisket is slow-cooked with herbs, tomatoes, and olives for a tender, flavorful main dish. Perfect for family dinners or special occasions!
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Course Main Course
Cuisine Mediterranean
Servings 4 servings
Calories 600 kcal

Equipment

  • Large roasting pan or Dutch oven
  • Aluminum foil (if using a roasting pan)
  • Cutting board
  • Knife
  • Measuring cups and spoons

Ingredients
  

  • 4 to 5 pounds beef brisket
  • Salt and freshly ground black pepper - to taste
  • 2 tablespoons olive oil
  • 1 large onion - thinly sliced
  • 4 cloves garlic - minced
  • 1 cup dry red wine - optional
  • 1 can - 28 oz crushed tomatoes
  • 1 cup beef broth
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 lemon - zest and juice
  • 1 cup Kalamata olives - pitted
  • 1/2 cup chopped fresh parsley - for garnish

Instructions
 

  • Preheat the Oven: Preheat your oven to 325°F (163°C).
  • Season the Brisket: Season the brisket generously on all sides with salt and pepper.
  • Brown the Brisket: In a large roasting pan or Dutch oven, heat the olive oil over medium-high heat. Add the brisket and sear until browned on both sides, about 4 minutes per side. Remove the brisket and set aside.
  • Sauté the Aromatics: Reduce the heat to medium. Add the sliced onion and minced garlic to the pan, cooking until softened, about 5 minutes.
  • Deglaze: (Optional) Pour in the red wine, scraping up any browned bits from the bottom of the pan. Allow to reduce by half.
  • Add Tomatoes and Spices: Stir in the crushed tomatoes, beef broth, tomato paste, dried oregano, and dried thyme. Bring to a simmer.
  • Cook the Brisket: Return the brisket to the pan. Add lemon zest and juice, and olives. Cover tightly with a lid or aluminum foil. Transfer to the oven and cook for about 4 hours, or until the brisket is very tender.
  • Rest and Serve: Remove the brisket from the oven and let it rest for about 20 minutes before slicing against the grain. Serve slices of brisket with the sauce spooned over the top, garnished with chopped fresh parsley.

Notes

Wine Substitute: If you prefer not to use wine, you can substitute it with additional beef broth or a combination of beef broth and balsamic vinegar for added depth of flavor.
Serving Suggestions: This brisket pairs beautifully with roasted vegetables, mashed potatoes, or a simple green salad to complement the rich flavors of the meat.
Storing Leftovers: Store leftover brisket in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently, covered, in the oven or on the stove.

Nutrition

Calories: 600kcal
Keyword Beef, Meat
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