Slow-Braised Panko-Crusted Beef Brisket
Tender beef brisket slow-braised in aromatic vegetables and herbs, finished with a golden, crunchy panko crust. This middle eastern-inspired hanukkah ready in about 225 minutes pairs beef brisket, olive oil, large, sliced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 8, 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.
Ingredients
- 3 lbs beef brisket
- 2 tbsp olive oil
- 1 large, sliced yellow onion
- 2 medium, chopped carrot
- 2, chopped celery stalks
- 4, minced garlic cloves
- 2 cups beef broth
- 1 cup red wine
- 2 tbsp tomato paste
- 3 fresh thyme sprigs
- 2 fresh rosemary sprigs
- 2 tsp, divided salt
- 1 tsp, divided black pepper
- 1 1/2 cups panko breadcrumbs
- 3 tbsp, melted unsalted butter
Instructions
- Step 1: Preheat oven to 300°F. Season 3 lbs beef brisket with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat and sear brisket on all sides until deep brown, about 4 minutes per side, then remove and set aside.
- Step 2: Add 1 large sliced yellow onion, 2 chopped carrots, 2 chopped celery stalks, and 4 minced garlic cloves to the pot. Sauté over medium heat for 6-7 minutes until softened and fragrant.
- Step 3: Stir in 2 tbsp tomato paste and cook 2 minutes, then add 2 cups beef broth and 1 cup red wine, scraping up browned bits from bottom. Return brisket to pot, add 3 thyme and 2 rosemary sprigs, cover tightly, and braise in oven for 3 hours until fork-tender.
- Step 4: Remove brisket and discard herbs. Mix 1 1/2 cups panko breadcrumbs with 3 tbsp melted butter, 1 tsp salt, and 1/2 tsp black pepper. Spread crumb mixture evenly over brisket surface.
- Step 5: Increase oven to 425°F and return brisket uncovered for 15 minutes until the panko crust turns golden and crisp. Let rest 10 minutes before slicing against the grain.
Frequently asked questions
How long does Slow-Braised Panko-Crusted Beef Brisket take to make?
Total time is about 225 minutes (30 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 Slow-Braised Panko-Crusted 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 Slow-Braised Panko-Crusted 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 Slow-Braised Panko-Crusted Beef Brisket for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). 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 Slow-Braised Panko-Crusted 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.
What others are saying
- ★★★★★
My kids actually asked for seconds of this! The slow braising made the brisket fall-apart tender, and the panko crust gave it that perfect crunch. A Hanukkah miracle.
- ★★★★★
This recipe became our Hanukkah tradition overnight! The balance of tangy pomegranate glaze and crispy panko was divine—I even used it for my vegan friends as a base for a plant-based twist.
- ★★★★★
The slow braising transformed the brisket into pure comfort food. My family kept asking for seconds, and the panko crust held up perfectly with the Middle Eastern spices.
