Panko-Crusted Slow Braised Beef Brisket

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

Tender beef brisket slow-braised in a rich broth then finished with a crunchy Panko crust for a delightful texture contrast. This Middle Eastern Hanukkah recipe, ready in about 215 minutes, pairs beef brisket, olive oil, and large onion for a weeknight-friendly dinner. Each serving lands at about 550 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 lbs beef brisket
• 2 tbsp olive oil
• 1 large onion, sliced
• 2 carrot, chopped
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 3 cups beef broth
• 1 cup red wine
• 2 tbsp tomato paste
• 3 fresh thyme sprigs
• 2 bay leaves
• 2 tsp salt
• 1 tsp black pepper
• 1 cup Panko breadcrumbs
• 3 tbsp unsalted butter

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Carving: see our carving knife picks → Best Carving Knives for 2026: Slicing Knives and Carving Sets for Turkey, Brisket and Roasts

Instructions

1. Step 1: Preheat oven to 300°F. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Season 3 lbs beef brisket with 2 tsp salt and 1 tsp black pepper, then sear brisket on all sides until deeply browned, about 4 minutes per side. Remove and set aside.
2. Step 2: In the same pot, add 1 sliced large onion, 2 chopped carrots, and 2 chopped celery stalks. Sauté for 5 minutes until softened. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes, then pour in 3 cups beef broth and 1 cup red wine, scraping browned bits from the bottom.
4. Step 4: Return brisket to pot along with 3 fresh thyme sprigs and 2 bay leaves. Cover and braise in oven for 3 hours until meat is fork-tender.
5. Step 5: Remove brisket and shred or slice as preferred. Drain cooking liquid and reduce over medium heat until slightly thickened.
6. Step 6: Preheat broiler. Brush brisket with melted 3 tbsp unsalted butter, then press 1 cup Panko breadcrumbs onto the top. Broil for 3-5 minutes until Panko is golden and crisp. Serve brisket drizzled with reduced sauce.