Slow-Braised Beef Brisket with Panko Crust

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

Tender beef brisket slow-cooked in aromatic spices, finished with a golden Panko crust for a satisfying texture contrast. This Middle Eastern Hanukkah recipe, ready in about 255 minutes, pairs beef brisket, kosher salt, and black pepper for a weeknight-friendly dinner. Each serving lands at about 520 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 tsp kosher salt
• 1 tsp black pepper
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 3 tbsp olive oil
• 1 large yellow onion, sliced
• 2 medium carrots, chopped
• 2 celery stalks, chopped
• 2 cups beef broth
• 1 cup red wine
• 2 tbsp tomato paste
• 3 fresh thyme sprigs
• 2 fresh rosemary sprigs
• 1 cup Panko breadcrumbs
• 3 tbsp unsalted butter, melted

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Instructions

1. Step 1: Preheat oven to 300°F. Season 3 lbs beef brisket all over with 2 tsp kosher salt, 1 tsp black pepper, 1 tsp paprika, 1 tsp garlic powder, and 1 tsp onion powder. Heat 3 tbsp olive oil in a large oven-safe pot over medium-high heat and sear brisket on all sides until deeply browned, about 4 minutes per side.
2. Step 2: Remove brisket and add 1 large sliced yellow onion, 2 chopped carrots, and 2 chopped celery stalks to the pot. Sauté for 5 minutes until softened and fragrant.
3. Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes. Pour in 2 cups beef broth and 1 cup red wine, scraping up browned bits from the bottom.
4. Step 4: Return brisket to the pot and tuck in 3 fresh thyme sprigs and 2 fresh rosemary sprigs. Cover pot with lid and transfer to the oven. Braise for 3 to 3.5 hours until brisket is fork-tender.
5. Step 5: Remove brisket from pot and discard herb sprigs. Increase oven temperature to 425°F.
6. Step 6: Brush brisket top with 3 tbsp melted unsalted butter and press 1 cup Panko breadcrumbs evenly over the buttered surface.
7. Step 7: Place brisket on a baking sheet and roast in oven for 15 minutes until Panko crust is golden and crisp. Let rest for 15 minutes before slicing against the grain.