Classic, Holiday Brisket


to 8 servings

This is one of the things my mom cooks really well. Its a great holiday dish.

Prep Time: 10 mins

Cook Time: 3 hrs 30 mins

Total Time: 3 hrs 40 mins


1 tablespoon celery salt

1 teaspoon paprika

1/8 teaspoon cayenne

2 tablespoons Kosher salt

1 teaspoon freshly ground black pepper

1 3-5 pound beef brisket (trimmed)

2 tablespoons tomato paste

3/4 cup red wine

2 cups beef stock

1 head garlic (sliced in half widthwise)

2 bay leaves

3 stalks celery (large dice)

3 yellow onions (peeled, 1/2-inch slices)

1 carrot (peeled, large dice)


Preheat oven to 325ºF. Remove the brisket from the refrigerator at least 30 minutes before cooking to allow brisket to come to room temperature.

In a small bowl, add celery salt, paprika, cayenne, salt and pepper, stir to combine. Set aside.

Sprinkle the brisket with seasoning mixture on both sides. Using a pastry brush, coat brisket with tomato paste.

Transfer brisket to a shallow roasting pan or a Dutch oven. Pour red wine and beef stock over brisket. Add garlic and bay leaves to roasting pan.

Cover with tightly with foil and transfer to oven. Braise for 2 hours and remove from oven, uncover and scatter celery, carrots and onion over the brisket and along the sides. Cover tightly with foil and return to oven for another 1 1/2-2 hours or until meat is fork tender.

Carefully remove brisket to a cutting board. Slice against the grain and transfer to platter.

Remove garlic and bay leaves from pan juices and discard. Strain the juices into a saucepan, reserving the vegetables. Place the saucepan over medium-high heat and bring juices to a boil, reducing to 2 cups. Season with salt and pepper to taste. Pour pan juices over the top and serve with remaining vegetable mixture if desired.

Tip: Make the day before and store braise in the refrigerator. Slice brisket and reheat in the juices before serving.

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