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


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Pairs Well With
Cabernet Sauvignon

Rich, intense red wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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4.6 124
This recipe was great! The boys loved it, and they can be a bit of a picky bunch. Will definitely make this again a few times over the colder months. item not reviewed by moderator and published
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! item not reviewed by moderator and published
where is the brisket recipe? this is just for potato pancakes item not reviewed by moderator and published
Where is the recipe. Food network has done something to change all their computer recipes on line. item not reviewed by moderator and published
WHERES THE BEEF!!!! item not reviewed by moderator and published
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!!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
delicious - i made this in a slow cooker item not reviewed by moderator and published
Great recipeā€¦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 item not reviewed by moderator and published
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. item not reviewed by moderator and published
Agree, can someone please post the written recipe? item not reviewed by moderator and published

This recipe is featured in:

Cozy Cold-Weather Wines