Recipe for Classic Beef Brisket | Almanac.com

Classic Beef Brisket

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8 servings
Preparation Method
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Classic Beef Brisket embodies comfort and robust flavors. Served with sides like roasted vegetables or mashed potatoes, it’s a timeless dinner dish (but also terrific as a hot or cold sandwich with mustard and pickles).

In Texas, a brisket would go on the grill. In an Irish American neighborhood, it would get corned, then boiled. In a Jewish family, a brisket is the center of the Hanukkah holiday table. Wherever you live and whoever you are … briskets are a delicious classic!

Be sure to order a “point” cut or “deckel”; it will contain more fat, which makes the meat more moist and delicious. Note that you may make this recipe a day ahead; cover meat and sauce separately and chill. Before serving, arrange the meat in a baking dish; cover with foil; rewarm in a 350-degree oven for about 40 minutes.

1 5-6-pound point-cut beef brisket
Kosher or sea salt
Freshly ground black pepper
3 tablespoons olive oil
1 cup chopped onion
2 cups roughly chopped carrot
1 cup roughly chopped celery
2 tablespoons chopped garlic
1 bottle dry red wine
8 large fresh thyme sprigs
2 bay leaves
3 tablespoons tomato paste
1 tablespoon Worcestershire sauce
4 cups chicken stock
4 cups pearl onions (frozen are fine)
  1. Heat oven to 350º. Season brisket with salt and pepper. In a Dutch oven or in a deep, heavy-bottomed, ovenproof pan with a lid, heat olive oil over medium-high setting and brown brisket on both sides, about 5 minutes per side. Remove brisket to a plate.
  2. Add onion, carrot, and celery to the pot and saute for about 5 minutes. Add garlic and sauté about 5 minutes more. Add wine, thyme, and bay leaves. Bring to a boil and cook until liquid is reduced by half, about 10 minutes.
  3. Stir in tomato paste, Worcestershire sauce, and stock, and bring to a boil. Add brisket and any juices that have accumulated back into the pot. Nestle the meat into the vegetables and liquid. Cover, and cook in the oven for about 3 hours or until very tender, turning meat over every 45 minutes or so.
  4. Transfer meat to a platter and let rest for 20 minutes. Strain pot juices and discard solids. Let pot juices sit until the fat separates. Skim off and discard the fat. Add pearl onions; then bring the sauce to a boil and reduce by half. Slice meat thinly across the grain and place on a serving platter. Spoon sauce over the top, and serve the remaining sauce in a gravy boat.
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