My Favorite Beef Brisket

Ingredients icon
15 Ingredients
Servings icon
Makes 6 to 8 servings
Time icon
4 hours

Ingredients

  • 4-1/4 to 5 pound beef Brisket Flat Half or Shoulder Roast Boneless

  • 1 clove garlic, peeled, cut lengthwise in half

  • 2 tablespoons vegetable oil

  • 2 teaspoons salt

  • 1/2 teaspoon pepper

  • 3 medium onions, diced

  • 2 cups dry red wine

  • 1 can (14-1/2 ounces) diced tomatoes, undrained

  • 2 ribs celery with leaves, chopped

  • 1 tablespoon fresh rosemary leaves

  • 1 teaspoon fresh thyme leaves

  • 1 bay leaf

  • 6 to 8 medium carrots, diagonally sliced

  • 1/4 cup chopped fresh parsley

  • Crispy Potato Pancakes (recipe follows)

Preparation

  1. Heat oven to 325°F. Rub garlic halves, cut sides down, over surface of beef brisket; reserve garlic. Heat oil in large skillet over medium heat until hot. Place brisket in skillet; brown evenly. Remove brisket from skillet; season with salt and pepper. Pour off drippings.

  2. Add reserved garlic and onions to large baking pan. Place brisket over onions. Stir in wine, tomatoes, celery, rosemary, thyme and bay leaf. Cover and cook in 325°F oven 3 hours, basting frequently with cooking liquid.

  3. Add carrots and parsley to cooking liquid; continue cooking, uncovered, for 30 minutes or until brisket and carrots are tender.

  4. Remove brisket; keep warm. Skim fat from cooking liquid; discard garlic and bay leaf. Carve brisket diagonally across the grain into thin slices; serve with some of the cooking liquid and Crispy Potato Pancakes.

    Crispy Potato Pancakes: Peel pounds russet or Yukon Gold potatoes and place in bowl of cold water. Coarsely grate potatoes and 1 medium onion; place in fine-mesh strainer or tea towel set over large bowl. Squeeze out all water, letting potato starch settle to bottom of bowl. Pour off water, reserving potato starch in bowl. Add potatoes and onion to potato starch. Stir in 1/2 cup chopped green onions, 1 slightly beaten egg, 1 teaspoon salt and 1/4 teaspoon pepper.

    Pour vegetable oil to 1/4-inch depth in nonstick skillet. Heat over medium heat until hot. Measure 1/4 cup potato mixture for each pancake. Flatten in palm of hand. Place in hot oil and flatten again by pressing with large spatula. Fry for 3 minutes on each side or until golden brown. Drain on paper towels. Serve immediately.

Nutrition Information

Nutrition information per serving (beef only), using brisket (1/6 of recipe): 529 calories; 16 g fat (5 g saturated fat; 6 g monounsaturated fat); 105 mg cholesterol; 1025 mg sodium; 18 g carbohydrate; 4.1 g fiber; 62 g protein; 9.6 mg niacin; 0.8 mg vitamin B6; 4.4 mcg vitamin B12; 6.2 mg iron; 62 mcg selenium; 14.8 mg zinc.

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