Ultimate Brisket Recipe

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This brisket is so tender and juicy. The tomato sauce it cooks in is delicious and full of flavor from the thyme and rosemary. Be sure to serve the sauce on the side of the brisket. Perfect with cooked cabbage. You could substitute more beef broth for the red wine, if desired.
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Servings:
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Ingredients
  • 2 tablespoons olive oil
  • 4 pounds beef brisket
  • kosher salt
  • fresh ground black pepper
  • 1 head garlic, cut in half across the cloves
  • 1 onion
  • 2 stalks celery
  • 2 carrots
  • 1/2 bunch fresh thyme
  • 2 sprigs rosemary
  • 1/2 bunch fresh parsley
  • 1 bay leaf
  • 1 can whole tomatoes (28 ounce can)
  • 2 cups beef broth
  • 2 1/2 cups red wine
Directions
PREP
20 mins
COOK
3 hrs
READY IN
4 hrs
On top of the stove, heat oil in the bottom of a heavy Dutch oven until it almost smokes. Season the brisket with salt and pepper. Carefully lay brisket in pot, fat side down. When browned, flip over.

Cut garlic head in half across the cloves. Chop onion, celery and carrots into 2" pieces. Tie thyme, rosemary, parsley and bay leaf together with cotton twine to form a bouquet garni.

When brisket is browned, remove meat to a plate. Put the onion, garlic, celery, carrot and bouquet garni into the pot and allow to caramelize and cook down, approximately 10-15 minutes.

Add tomatoes, beef broth and red wine to pot. Stir well, scraping up any browned bits at the bottom of the pot. Return meat and any accumulated juices to the pot. Cover tightly and place in a preheated 325 degrees F oven for 2 hours.

Remove brisket from pot to a platter. Let rest 10 minutes.

Slice across the grain. Return sliced meat to the pan and continue cooking for 1 hour.

Strain the juices from the pot, discarding the solids, and serve alongside the meat.

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Ultimate Brisket Recipe Reviews

ultimate brisket

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Average of 5.00 out of 5 stars
Rating of 5 out of 5.0 stars
Ratings (1)
Comments (0)
jods User
Rating of 5 out of 5.0 stars
Reviewed By
"This was the first time I made a brisket so I was a little nervous. I made this instead of corned beef on St. Patty's day. It turned out perfect! Everyone loved it. I was nervous when slicing it after the 2 hours since it still seemed tough, but it became tender after that, didn't even need a knife."
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