Brisket
Updated April 15, 2024
- Total Time
- 12 ¼ hours
- Prep Time
- 15 minutes
- Cook Time
- 4 hours, plus overnight chilling
- Rating
- Comments
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Ingredients
- 5pounds beef brisket
- 2garlic cloves, peeled
- Salt and freshly ground black pepper
- 3medium yellow onions, cut into chunks
- 1(15-ounce) can diced or crushed tomatoes
- 2celery stalks with leaves, chopped
- 1fresh bay leaf
- 1fresh thyme sprig
- 1fresh rosemary sprig
- 2cups dry red wine
- 6 to 8carrots, peeled and sliced diagonally
- ¼cup chopped fresh Italian parsley
Nutritional analysis per serving (10 servings)
717 calories; 51 grams fat; 20 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 2 grams polyunsaturated fat; 13 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 42 grams protein; 940 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 350 degrees.
- Step 2
In a 9-by-13-inch Pyrex baking dish, rub the brisket with the garlic (you can leave the garlic in the dish), then sprinkle it all over with 2 teaspoons salt and about 1 teaspoon pepper. Lay the brisket fat side up. Top this with even layers of the onions, tomatoes, celery, bay leaf, thyme and rosemary. Pour the red wine on top, then cover with aluminum foil and seal tightly.
- Step 3
Transfer to the oven and bake for about 3 hours, basting every 30 minutes or so with the pan juices.
- Step 4
Add the carrots and half the parsley, and bake, uncovered, for about 30 minutes more, or until the carrots are cooked and the beef is tender. To test for doneness: Stick a fork in the flat (thinner or leaner) end of the brisket. When there is a light pull on the fork as it is removed from the meat, it is fork-tender.
- Step 5
Bring the meat to room temperature in the sauce, then remove it to a cutting board and trim all visible fat from the brisket. Look for the grain — the muscle lines of the brisket — and, with a sharp knife, cut slices across the grain about ¼-inch thick.
- Step 6
Return the sliced brisket to the baking dish with the sauce, nestling the meat into the liquid, and refrigerate overnight or freeze. When you’re ready to serve, reheat it, covered, in a 350-degree oven for 20 minutes.
- Step 7
If the gravy needs reducing, put the meat on a serving platter, strain the liquid into a saucepan and reduce the gravy over medium heat until it has the desired consistency; season to taste. Pour some over the meat, and put the rest in a gravy boat. Cover the meat with the carrots (and onions, if desired) and the remaining parsley, and serve.
Private Notes
Comments
I really wish folks would understand that the recipe is just how this person cooked it. If you're a good cook, you can modify it however you want, and that includes the vessel in which you cook the brisket...
Why isn’t this being prepared in a Dutch oven? Putting it in a Pyrex dish is just not right. Also I would slice the onions instead of chunks.
Brisket is the breast or lower chest of the steer. A whole brisket can weigh as much as 15 lbs. It is often offered in two pieces, the "flat", which is slightly thinner and somewhat rectangular, and the "point" which is thicker, and somewhat triangular. A whole brisket is not separated. For this recipe, you want what is often called a "2nd cut" brisket, which has a THICK layer of fat on it. If you buy a cut without all that fat, this recipe will come out drier and with less flavor.
Doubled the recipe to feed a group tonight. Used garam masala and added cinnamon, cumin and basic chili pepper. Let the full seasoning mix (ginger, garlic etc) marinate on shrimp for 4 hours before cooking. Cut 1/2 of my grape tomatoes in 1/2 and left remaining tomatoes whole. Definitely took longer than recipe suggested to cook the shrimp through. Halved tomatoes just became sauce. Guests loved it on top of goat cheese infused polenta.
Great basic recipe. I made the usual tweaks (Dutch oven, sear, increase garlic/herbs etc) but the David Tanis rub as suggested by an earlier commenter made the big difference. I used small amounts of smoked and hot paprika instead of his paprika and cayenne, which gave my brisket gravy the savoury depth that had been missing from previous attempts.
@Martha G Thanks for this. I was looking for a way to add some depth to the gravy so used this rub, but instead of paprika and cayenne I used hot paprika and smoked paprika. Added savoury notes that really elevated the gravy.