Rhonda’s Braised Brisket

braised brisket

Mains | May 9, 2018 | By

A memorable Braised Brisket that does not take all day.

Everyone has a favorite go-to recipe for special occasions. This Braised Brisket Recipe was clearly everyones favorite when visiting my Dad and Step-Mom. I have only had to make a slight adjustment to low-carb this multi-generational family fav.

Warning 1: It is one of those dishes that you’ll find really hard to eat just one serving.

Warning 2: This is NOT and everyday deal as it takes a full 5 hours in the oven to deliver its full potential fall-apart-ness.

Still not bad for a brisket as many people going for the BBQ smoker variety will be at it all-day… like 12-24 hours. Maybe this summer I will give that a go too. In the meantime, get started at around 1pm so you can eat at a normal hour.

Went for a 1.5 hour bike ride all the way to Massachusetts during the first 3 hours of oven time on this Braised Brisket so the day was not a total loss! Also, worked off that extra serving I anticipated in advance. As they say up in Mass… “wicked-smaat”

Serve this with a side of buttery magical cauliflower mash to get your macros more in line.

Rhonda's Braised Brisket
Serves 6
Write a review
Prep Time
15 min
Cook Time
5 hr
Total Time
5 hr 15 min
Prep Time
15 min
Cook Time
5 hr
Total Time
5 hr 15 min
630 calories
12 g
246 g
27 g
81 g
10 g
472 g
335 g
5 g
0 g
13 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 630
Calories from Fat 243
% Daily Value *
Total Fat 27g
Saturated Fat 10g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 12g
Cholesterol 246mg
Sodium 335mg
Total Carbohydrates 12g
Dietary Fiber 3g
Sugars 5g
Protein 81g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 3.5 lb Beef Brisket
  2. 3 medium onions - sliced
  3. 1 large green pepper - sliced
  4. 1 28oz can of whole peeled San Marzano tomatoes
  5. 1 cup of water
  6. 2 tbsp garlic powder
  7. Salt and Pepper - fresh ground
  1. In a 6x9 baking pan or dutch oven place onions and peppers evenly over the bottom.
  2. Salt, pepper and garlic powder the brisket well on all sides.
  3. Place the brisket fat side up in the pan.
  4. Cover with can of tomatoes and cup of water.
  5. Seal tight with aluminum foil or cover.
  6. Place in oven at 325 degrees for 3 hours.
  7. Remove from oven and let cool so brisket can be sliced - 1/2 inch slices across the grain.
  8. Cover again and place back in 325 degrees oven for 1.5 - 2 hours more.
  9. Serve with a Magical Cauliflower Mash.
  1. I used red and yellow peppers as that is what I had on hand. May have added a sweetness factor different than green would have. Delicious, none the less.
Adapted from Rhonda Levy, Frances Cohen, Bessie Siegel (3 generations)
Adapted from Rhonda Levy, Frances Cohen, Bessie Siegel (3 generations)
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