Panko-Crusted Slow Braised Beef Brisket

By Lauren Mitchell, Test Kitchen Director · Reviewed 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-inspired hanukkah ready in about 215 minutes pairs beef brisket, olive oil, large onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "Plan a meal with the AI" 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, sliced large onion
• 2, chopped carrot
• 2, chopped celery stalks
• 4, minced garlic cloves
• 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

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.