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.

Prep: 20 min Cook: 195 min Serves 6 Middle Eastern cuisine 550 cal/serving

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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

Equipment for this recipe

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Instructions

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.
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.
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.
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.
Step 5: Remove brisket and shred or slice as preferred. Drain cooking liquid and reduce over medium heat until slightly thickened.
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.

Frequently asked questions

How long does Panko-Crusted Slow Braised Beef Brisket take to make?

Total time is about 215 minutes (20 min prep + 195 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Panko-Crusted Slow Braised Beef Brisket?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef brisket from drying out.

Can I substitute ingredients in Panko-Crusted Slow Braised Beef Brisket?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Panko-Crusted Slow Braised Beef Brisket for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Panko-Crusted Slow Braised Beef Brisket?

Middle Eastern hanukkah like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.