Beef Brisket

Total Time:
4 hr 35 min
Prep:
20 min
Inactive:
15 min
Cook:
4 hr

Yield:
10 servings
Level:
Intermediate

Ingredients
  • 4 large garlic cloves, smashed
  • 1/2 teaspoon kosher salt, plus more for seasoning
  • 4 sprigs fresh rosemary, needles striped from the stem and chopped
  • 1/4 cup extra-virgin olive oil
  • 1 (4 pound) beef brisket, first-cut
  • Coarsely ground black pepper
  • 4 large carrots, cut in 3-inch chunks
  • 3 celery stalks, cut in 3-inch chunks
  • 4 large red onions, halved
  • 2 cups dry red wine
  • 1 (16-ounce) can whole tomatoes, hand-crushed
  • 1 handful fresh flat-leaf parsley leaves
  • 3 bay leaves
  • 1 tablespoon all-purpose flour (optional)
  • Potato Pancakes, recipe follows
  • Crispy Potato Pancakes (Latkes):
  • 4 medium russet potatoes, peeled
  • 2 medium onions
  • Kosher salt and freshly ground black pepper
  • 2 egg whites, lightly beaten
  • 1/4 cup finely chopped chives
  • Vegetable oil, for frying
  • Serving suggestion: applesauce
Directions

Preheat the oven to 325 degrees F.

On a cutting board, mash the garlic and 1/2 teaspoon of the salt together with the flat-side of a knife into a paste. Add the rosemary and continue to mash until incorporated. Put the garlic-rosemary paste in a small bowl and add 2 tablespoons of olive oil; stir to combine.

Season both sides of the brisket with a fair amount of kosher salt and ground black pepper. Place a large roasting pan or Dutch oven over medium-high flame and coat with the remaining olive oil. Put the brisket in the roasting pan and sear to form a nice brown crust on both sides. Lay the vegetables all around the brisket and pour the rosemary paste over the whole thing. Add the wine and tomatoes; toss in the parsley and bay leaves. Cover the pan tightly with aluminum foil and transfer to the oven. Bake for about 3 to 4 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.

Remove the brisket to a cutting board and let it rest for 15 minutes. Scoop the vegetables out of the roasting pan and onto a platter, cover to keep warm. Pour out some of the excess fat, and put the roasting pan with the pan juices on the stove over medium-high heat. Boil and stir for 5 minutes until the sauce is reduced by 1/2. (If you want a thicker sauce, mix 1 tablespoon of flour with 2 tablespoons of wine or water and blend into the gravy).

Slice the brisket across the grain (the muscle lines) at a slight diagonal. Serve with potato pancakes.

Crispy Potato Pancakes (Latkes):

Using a box grater or food processor, coarsely grate the potatoes and onions. Put the grated potatoes and onions together in cheesecloth or a tea towel and twist it to squeeze out the excess liquid. Put the dry potatoes and onions in a bowl and season with salt and pepper. Fold in the egg whites and chives to bind the mixture together.

Heat a large non-stick skillet over medium heat and coat with 1/4-inch of oil. For each pancake, take about 2 tablespoons of the potato mixture and drop into the hot oil; gently flatten with a spatula so they fry up thin and crispy. Fry for 3 to 4 minutes on each side, until golden. Remove to paper towels to drain; season with salt while the potato pancakes are still hot. Continue frying, adding more oil as needed, until all of the mixture is used up. Serve immediately with apple sauce, if desired.

Yield: about 20 (4-inch) pancakes

Prep Time: 30 minutes

Cook Time: 4 minutes per/batch

Ease of Preparation: Medium


CATEGORIES:
View All

Pairs Well With
Cabernet Sauvignon

Rich, intense red wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
Cooking Tips
YOU MIGHT ALSO LIKE
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    123 Reviews
    5123
    0/1000 characters
    Your Rating:
    (Required)
    Sort by: 
    Wonderful recipe!!! I don't care for rosemary, so I left it out and doubled the parsley. My 2 and 6 year old loved it too!
    where is the brisket recipe? this is just for potato pancakes
    Where is the recipe. Food network has done something to change all their computer recipes on line.
    WHERES THE BEEF!!!!
    Where is the actual beef brisket recipe? The link is for the potato pancakes. I used this recipe before and it phenomenal! Please let me know where the link for the recipe is located, thanks!!!
    Agree, can someone please post the written recipe?
    This recipe is "eyes keep rolling back in the head" delicious. I only had a 2 pound brisket, so I braised it in my Dutch oven, surrounded and topped with the veggies. I started the rosemary pesto on my cutting board then transferred it to a mortar & pestle to work in the olive oil. I rubbed half on the brisket, half on the added vegetables, and also dabbed on a few tablespoons of tomato paste. I put the Dutch oven in at 325 for an hour, then lowered to 300 for an additional two hours - it needed more broth and water as time went on. The meat didn't even need a knife and the flavors were delectable.
    delicious - i made this in a slow cooker
    Great recipe?and actually going traditional no need for the tomatoes at all. Use a big red wine (no pinot or light table wine) and for a heartier stew like accompaniment add small red or yellow potatoes about an hour before you wrap up in the oven. Delicious
    This was the first time I have ever made brisket. I made it for Christmas Dinner for 24 people. I followed the directions exactly Andrew brisket was perfect. This recipe is a keeper.
    This was a very tasty dish I don't think that you need to put the veggies in quite so early but we all loved the flavor.
    Excellent recipe. Chose this because the red wine and tomatoes in the braising liquid sounded good together. As some other reviewers suggested, I added the carrots and celery after a couple of hours and I think that I would add more carrots the next time. Also used some of the wine, garlic, onions and celery to make a marinade the night before. It came out fork tender and the sauce was excellent on mashed potatoes. The leftovers were even better the next day. But it was really great after two days on toasted bread as a hot sandwich with the sauce covering the bread. Also pureed some of the onions and celery with mashed potatoes and chicken broth to make a soup to go with the sandwiches.
    Best brisket EVER!!! Thank you so much for posting this recipe. Until last night, I always ate the brisket of others. This was my first attempt at making one, myself, and it could not have been any more delicious. I don't see how anyone could top this recipe. My whole family loved it, too-- even "Mr. Picky."
    4 stars bc with MY changes I made it 5 stars!: vegetables will be destroyed, mashed if you follow this recipe. Delicious, great taste but put in the veggies at the last hour. I also added more wine, let tomato bc I didn't want it to be like a stew. I cooked it for about and extra 45 min at 250. It was tender and amazing.
    It's a perfect recipe & as an added bonus, I didn't even need to baste it with my beautiful Le Creuset dutch oven ! I have made it 3 times within the last 3 weeks. 
    I have tweaked it slightly since I have an allergy to onions so I substitute them for shallots & added some garlic. My spouse & guests have not been disappointed ;-
    It is my fiat time cooking a brisket. My experience with briket has been with the pre-cooked variety and love it. The meat has always been tender, This meat came out tough and the vegetables came out overcooked. All and all not a good experience. I will stick with my cooked variety.
    My husband and I really enjoyed this recipe. I've been looking for the perfect brisket recipe for a long time and this is it. Based on other reviews, I used a combination of 1 cup red wine and 1 cup beef stock and cooked it for 3 1/2 hours in my dutch oven. I also put in only 2 quartered yellow onions which I think was plenty. I added the carrots and celery halfway through the cooking process because I don't like vegetables that are extremely soggy. I took out the meat to add the flour to the mixture and then stuck the whole thing with the meat on top back in the oven for 30 min and the sauce was the perfect consistency. Will definitely be making this again.
    Move over Ina this is now our new Passover staple.... BEST BRISKET EVER!!!!
    Made this for a group of 8, it came out perfectly. I did 2 briskets and glad I did! Alterations that I did to the recipe: Began by frying a pound of bacon in large oval dutch oven, removed bacon, and seared ea brisket 4min/side in the drippings, then removed meat from pan and deglazed with 2 12oz bottles of stout beer instead of wine, then added a 28oz can of crushed tomatoes, upped the garlic to 1 complete head and increased rosemary (2 briskets and rubbed down the seared briskets, added meat back to dutch oven and added about 1.5 cups beef broth, then filled the pan with lots of carrots, the onions (quartered, celery, and bay leaves! When it was all done i pulled out the meat and a good portion of the carrots/celery/onions and covered to keep warm, then got out the submersion blender and made a very nice smooth gravy out of what was left in the pan....whisked in some butter and voila! Great recipe, you wont go wrong as written or taking a few liberties! 
    Cooking practically anything in bacon grease is delicious. BUT, it is not Kosher. Enjoy it as you do, but please do not make it with bacon grease for a group of Jewish people.
    Made this for the family, everyone loved it, easy to prepare and delicious tasting!! Didn't have fresh herbs so made do with dried ones from the cupboard, all worked out very well.
    It is really good
    I don't know just what made this so flavorful but it was great. my wife and I both thought it was one of the best tasting meals we have had in long time. When I took the meat out of the freezer I thought it was corned beef so I simmered it in water for a couple of hours. Then I realized it was beef brisket so I followed the recipe from then on. I put the potatoes in with the rest instead of making pancakes. I used A 28 OZ CAN OF imported tomatoes also. I cooked everytjhing for about another 2 hours. The vegetables were not overcooked and the meat was very tender. I used 1 cup of red Zinfandel wine and 1 cup of beef broth.
     I don't think the changes I made were all that important to the success of the recipe, I haven't tried one of Tyler's recipes that I didn't really like. Thanks Tyler
    Thanks Tyler, this will be a go to recipe. Moist and full of flavor!
    Fantastic recipe. Easy and my teenager ate all the veggies! We'll make agsin very soon
    Absolutely FABULOUS!!!! YUMMO, as another reviwer put it!
     I used beef broth instead of wine. We even ate all the vegetables.
     SOOOO good.
    Very good. I was afraid 4 sprigs of rosemary would be too much and used only two. Two was good, but four would have been fine. I didn't really want to eat vegetables that had been cooked to death for 4 hours. So I used an immersion blender and mostly pureed the vegetables into the sauce, leaving just a bit of chunkiness. Could not have been better. And needed no flour for thickening. I roasted some vegetables separately for a more reasonable period of time and also served rice and there was tons of sauce to go over everything. It was really wonderful.
    i have made this brisket 3 times...and it's always perfect. i added alot more carrots to cook in the juices....very tasty....good recipe. upated 2012...making this brisket again. adding more carrots, tomatoes, etc. making a 7lb brisket and have to up all the ingredients. this is a winner that the family loves...
    I've never made a beef brisket before and looked for a recipe after I'd puchased the meat. I was having six people for dinner, and this was the perfect thing. I did not use the tomatoes based on other reviews. It could not have come out better and it wowed all my guests. I served it with a spaghetti squash casserole and brussel sprouts. It is a definite "make again" and we loved the simplicity and outstanding flavor.
    I tried this recipe and loved it!! I used about 2.5 lbs of meet instead of 4. I also cut back the onions to one large red onion and also used about 10 oz of whole red plum tomatoes. Instead of a dutch oven or roasting pan I used the crock pot for 4 hours and it turned out perfect and moist! My dinner guests loved it!
    hmmmm.... I'm a fan of Tyler and have enjoyed watching and making the recipes that he has featured and have one of his cookbooks, but I have to say that this was disappointing to me. I found a huge brisket on-sale and bought it in mind to make an Anne Burrell recipes but went with this instead. I can't say I wished I made hers, but wished it wasn't this one. My biggest issue I think is the tomato. I think I had a mind-set for a beefy-flavored meat where I didn't think this was. I've only had brisket a time or two and think it may be that I just do not like this cut of meat; I'm not a fan of corned beef which is made using brisket. If I could do this again I'd use beef stock and red wine to braise the meat and eliminate the tomatoes. I have another 4 to 5 lbs of meat left from the 11 lbs I purchased so I think that it will be turned into Italian beef. I wouldn't say don't try it, but I will not be making this again. BTW -- it smelled great cooking!
    This recipe was amazing. I was looking for an easy to prep and cook brisket recipe for the Jewish Holiday Rosh Hashanah....Found it !!! My kids really enjoyed it too! Thanks Tyler! I did cut back to 2 red onions and used tomato puree since it was all I had...seemed to work just fine.
    Flag as inappropriate

    Thank you! your flag was submitted.

    This recipe is featured in:

    Cozy Cold-Weather Wines