Slow-Braised Panko-Crusted Beef Brisket

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

Tender beef brisket slow-braised in aromatic vegetables and herbs, finished with a golden, crunchy panko crust. This Middle Eastern-inspired Hanukkah recipe, ready in about 225 minutes, pairs beef brisket, olive oil, 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. 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 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

Dutch ovens worth buying for low-and-slow cooking → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.