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Slow-Braised Beef Brisket with Garlic-Braised Collards and Mushroom Gremolata

4 servings · 4.8 g net carbs

4.8g Net carbs 56.8g Fat 93.9g Protein 956 kcal

4.8g Net carbs · 56.8g Fat · 93.9g Protein · 956 kcal

Slow-Braised Beef Brisket with Garlic-Braised Collards and Mushroom Gremolata

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This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

4 servings  ·  prep 30 min  ·  cook 3 hr  ·  total 3 hr 30 min  ·  difficulty hard

Slow-braised beef brisket is seared and then braised with red wine, chicken broth and fennel seeds until fork-tender. The braising liquid reduces and is finished with butter and lemon juice to form a glossy pan sauce. Pan-seared mushrooms and quick garlic-braised collard greens are cooked in the skillet and served alongside the brisket. A bright cilantro and lemon gremolata is sprinkled over the slices to lift the rich meat.

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Ingredients

  • beef brisketBeef, Brisket
    1200 g
  • olive oil
    30 ml
  • butterButter, Salted
    60 g
  • garlicGarlic, Raw
    8 g
  • fennel seedsSpices, Fennel seed
    3 g
  • mustard seedsSpices, Mustard seed, ground
    3 g
  • bay leavesSpices, Bay leaf
    2 g
  • red wineWine, Red
    150 g
  • chicken brothSoup, Chicken broth, canned, prepared with equal volume water
    600 ml
  • saltSalt, Table
    8 g
  • black pepperSpices, Pepper, black
    3 g
  • mushroomsMushrooms, Raw
    120 g
  • collard greensCollards, Raw
    120 g
  • lemon juiceLemon juice, Raw
    15 ml
  • cilantroCilantro, Raw
    8 g

Equipment

  • 12-inch skillet
  • braising pot
  • ovenproof lid
  • meat thermometer

Method

  1. Pat the beef brisket dry and season with salt and black pepper, then sear in a hot skillet in olive oil until a deep brown crust forms on all sides.
  2. Move the brisket to a braising pot, add fennel seeds and mustard seeds to the skillet and toast briefly, then add red wine to deglaze and scrape up browned bits into the pot with the brisket.
  3. Pour chicken broth into the pot with the brisket, add bay leaves, cover with an ovenproof lid and braise in the oven at 160°C (325°F) for 180 minutes or until fork-tender.
  4. When the brisket is nearly done, remove it from the braising liquid and keep warm; strain or skim the braising liquid, reduce it on the stovetop until slightly thickened and whisk in butter and lemon juice off the heat to finish the sauce.
  5. In a skillet, melt butter with a splash of olive oil, add minced garlic and mushrooms and sauté until the mushrooms are browned and their liquid has mostly evaporated.
  6. Add the collard greens to the skillet with the mushrooms, add a splash of chicken broth, cover and cook until the greens are just tender, then season with salt and black pepper.
  7. Slice the brisket across the grain, spoon the finished pan sauce over the slices, arrange the garlic-braised collard greens and mushrooms alongside, and scatter chopped cilantro with a final squeeze of lemon juice as a gremolata.
Pat the beef brisket dry and season with salt and black pepper, then sear in a hot skillet in olive oil until a deep brown crust forms on all sides.

Tips

Pro tip

  • Brown the brisket well before braising to build deep caramelized flavor in the pan sauce.
  • Rest the brisket briefly before slicing across the grain so the meat holds its juices while plating.
  • Trim the collard stems thinly so the greens wilt evenly during the quick braise.

Frequently asked questions

Can I use a different cut instead of beef brisket?
Yes. Use chuck roast or beef shoulder if brisket is unavailable; those cuts also have connective tissue that breaks down during a long braise, though cooking time may vary slightly because muscle structure differs.
Can I omit the red wine in the braise?
Yes. Replace the red wine with additional chicken broth; the braise will be less tannic and more purely savory, so finish the sauce with a little extra butter and lemon juice to boost brightness.
What if the pan sauce is too thin after the braise?
Reduce the uncovered braising liquid on the stovetop over medium heat until it reaches a glossy consistency, then whisk in butter off the heat to finish the sauce.
My collard greens are bitter or tough; how can I fix them?
Continue to cook the greens with a splash of chicken broth until tender and bright green, and finish with a squeeze of lemon juice to balance any bitterness.
How should I store leftovers, and how do I reheat them?
Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F (32°C). USDA general guidance for cooked leftovers is 3 to 4 days in the refrigerator at 40°F (4°C) or below, or the freezer for longer. Reheat until steaming hot throughout, to 165°F (74°C). These are USDA FoodKeeper general guidelines, not a measurement of this specific recipe.

Per serving

Primary macros

4.8g Net carbs 3% 37% 60%
Net carbs Fat Protein
4.8 gNet carbs
93.9 gProtein
56.8 gFat
2.5 gFiber
956Calories

Electrolytes

Na2487 mgSodium
K1327 mgPotassium
Mg99 mgMagnesium

Minerals

Calcium
151 mg
Iron
9.63 mg
Magnesium
99 mg
Phosphorus
797 mg
Potassium
1327 mg
Zinc
21.65 mg
Copper
0.619 mg
Selenium
—

Vitamins

Vitamin A
—
Vitamin C
30.1 mg
Vitamin D
—
Vitamin E
—
Vitamin K
—
Thiamin (B1)
—
Riboflavin (B2)
—
Niacin (B3)
—
Pantothenic acid (B5)
—
Vitamin B6
—
Folate
—
Vitamin B12
—

Other nutrients

Choline
—

Based on USDA source data. A dash means that nutrient wasn’t reported for this food — it doesn’t mean the food contains none. Nothing was estimated in its place.

586.4 g per serving

13 figures are unavailable. Nothing was estimated in its place.

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Published 2 September 2026

Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.