Slow-Braised Beef Brisket with Panko Crust

By Lauren Mitchell, Test Kitchen Director · Reviewed 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-inspired hanukkah ready in about 255 minutes pairs beef brisket, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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 tsp kosher salt
• 1 tsp black pepper
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 3 tbsp olive oil
• 1 large, sliced yellow onion
• 2 medium, chopped carrots
• 2, chopped celery stalks
• 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, melted unsalted butter

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.