Brisket
Updated April 16, 2024
- Total Time
- 12 ÂĽ hours
- Prep Time
- 15 minutes
- Cook Time
- 4 hours, plus overnight chilling
- Rating
- Notes
- Read community notes
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Ingredients
Yield:8 to 10 servings
- 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
- ÂĽcup chopped fresh Italian parsley
Ingredient Substitution Guide
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.
Powered byPreparation
- 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
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Cooking Notes
John Golden
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.
Susan S.
It is much easier to cut the meat when it is cold. Ditto with the fat skimming, when it's a solid. I only reheat the meat after those steps.
Jackie B
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...
David B.
I always throw in potatoes all around. Why not? They come out tender, infused with all the flavors of the sauce, and complete the meal. Particularly lovely if you can find small multi-colored ones but use whatever you have on hand, cubed into good sized pieces.
rachel
Can this be made in a dutch oven just the same?
Lori F in NYC
Dear Joan Nathan, Thank you for your decades of seder (and more general) guidance. I love your cookbooks. My holiday tables always include your recipes.
Doug
All of this fits in a 9 x 13 inch pyrex baking dish?
Judith
I suppose there are as many ways to cook brisket as there are cooks. I sear mine, then deglaze the pan with sliced onions so that they get a bit caramelized. I use way more garlic and herbs for that amount of meat, and cook it on top of the onions in a dutch oven at 300 degrees until tender.
Bob
"Step 1 Heat the oven to 350 degrees."
Nancy Schneider
This recipe is way to serious. I cut up an onion, add carrots, potatoes, 1 bottle of red wine, and the brisket on top with ketchup (the secret ingredient) and paprika and garlic with some salt and pepper in a dutch oven. Roast at 275 for 4 hours depending on the size. I don't use it the same day but let it sit overnight in the fridge. Skim off the fat.
Mortadella
Really good recipe but my preference is an older one by the Two Hot Tamales, Susan Feniger and Mary Sue Milliken. It's not the usual.
Gold
In response to numerous comments: 1. despite directions to use 9 x 13 Pyrex dish, DON'T. It won't fit. In her recent book/memoir, the recipe also specifies the Pyrex dish, but the illustration shows it being made in a Dutch oven. 2. the recipe itself is rather under-flavored. i have quite a bit of cooking experience, and followed the recipe quite closely, but the result was almost bland. 3. the resultant brisket was quite tough. Needs to specify the cut of brisket, or more accurate cook time.
Paul J S
As others noted, the Pyrex dish is too small. Especially if you want to put the layers of vegetables on as instructed. I use my Le Creuset braiser which was perfect. Also easier to baste with a lid rather than foil.
Bryan B.
I'm not a recipe follower nor am I Jewish. I've never had brisket before and the only brisket I've seen is from watching The Marvelous Mrs Maisel. I doubled the veg and tripled the garlic and this turned out great! I cooked separate roasted potatoes and spooned the sauce over the whole plate. It was super tasty!!
S. Feld
Does this actually fit into a Pyrex?
Esther
Sam Sifton linked to this recipe and mentioned it was not kosher. It is kosher but not kosher for passover due to the soy sauce but that can be substituted with coconut aminos It seems identical to levana Kirshenbaum’s recipe
Ann F Blattert Blattert
What is a dutch oven?
PhotoGlenn
Dutch Oven is a large and deep cast iron pot with a removable lid. PERFECT for this recipe, and most of us serious cooks know that everything she puts in the recipe will never fit in a Pyrex dish.
Guitarguy_1963
Point or flat??? Is this a point of preference? To be fair, even in Texas we rarely see points individually sold.
Gene B.
Step 4: "..Stick a fork in the flat (thinner or leaner) end of the brisket." So this seems to imply a whole brisket (point and flat).
ME
How long should the brisket be reheated and at what temperature? I’m figuring 30 minutes at 325F.
SusanW
See Step 6: 350 degrees for 20 minutes
Stephanie Rank
Is brisket it's own special cut? Or is it known the rest of the year as some other cut of meat?
Barbara
Yeah, what is it in the rest of the world? Never really heard of it, except in a USA context.
Chris (in Australia)
All cattle have a brisket. It's global. (a.k.a pectoral muscle)
Gene B.
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.
12 hours?
How is this 12 hours when the total oven time is 3,5? 3 hours in the oven doesn’t sound like it’s enough
MC
12 hours includes the overnight chilling.
Dr. Kathy
This was a lot of work to make and was VERY dry. Definitely not worth the effort.
hockeymom
I cook it in a large roasting pan; I can't imagine trying it in a 9x13 baking dish. Add parsnips...and for picky kids, tell them those are white carrots.
Amy Caplan
Under-flavored for me and it has too much liquid. I start with some acid, more tomatoes, some tomato paste, and a bit of brown sugar. Cook until tender - longer and slower yields a better result. I cooked mine at 350 for two hours and then 250 for another two. I've had one take as long as 9 hours for an 11 pound brisket. Don't cook by time but for tenderness. Finish by reducing the sauce and add a few dollops of pomegranate molasses.
Katie
I had 2lbs of cubed stew beef on hand, so I used that and followed the recipe, mostly as directed. Halved the veg and wine and cooked for 2.5 hours. Tender and delicious!
MSL - NY
This is very similar to my version of my mother’s recipe. I like to thicken the gravy by using my immersion blender and emulsifying the onions and vegetables.
NanB
Made this bcs was curious about a recipe that did not involve browning meat before cooking as I have always done. It came out just fine, everyone assured me they couldn’t tell difference. My only complaint is it didn’t leave me hardly any gravy, I had to make more from scratch. I cooked it in enameled cast iron Dutch oven, maybe that’s why
Erica
I added potatoes with the carrots. Everything else I did by the recipe. I had a cut of meat with almost no fat. I had nothing to skim. It is so easy to make and it came out perfect. You could cut it with a fork. It's a keeper!
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