Organic Brisket

Organic Brisket


  • 4 lbs Belcampo beef brisket

  • 1 red onion, cut into eighths

  • 2 sprigs rosemary

  • 2 whole garlic cloves

  • 4 juniper berries

  • 1 tsp black peppercorns

  • 1 bottle dry red wine

  • Belcampo Original Bone Broth
  • Kosher salt
  • Freshly ground black pepper


  • 1. Preheat the oven to 300˚F. Trim away any excess fat from the brisket.

  • 2. Season the brisket generously on both sides with salt and pepper.

  • 3. Heat a large skillet over medium heat. Sear the brisket, fat side down first to render.

  • 4. Transfer to a roasting pan, and add the remaining ingredients. Add enough bone broth to reach halfway up the side of the brisket.

  • 5. Cover and transfer to the oven. Roast for 4 hours, or until the brisket is tender.

  • 6. Remove the brisket from the oven and rest.

  • 7. Remove the brisket from the braising liquid and return to the oven to brown for about 20 minutes.

  • 8. Reserve braising liquid and reduce. Skim away the fat. Serve this with the brisket.