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The Best Brisket recipe ever Created

smoked meat assortment beef brisket pulled pork
Cooking Method
Difficulty Intermediate
Prep Time: 20 min Cook Time: 4 hour Rest Time: 14 min Total Time: 4 hrs 34 mins
Servings 35
Calories 400
Best Season Winter
  • 4 large garlic cloves, smashed
  • 1/2 teaspoon kosher salt, plus more for seasoning teaspoon
  • 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
  1. 1

    Preheat oven to 325 degrees Fahrenheit.

  2. 2

    On a cutting board, mash the garlic and 1/2 teaspoon of salt with the flat side of a knife into a paste. Add the rosemary and continue beating until a smooth paste is formed. Combine the garlic-rosemary paste in a small bowl and add 2 tablespoons of olive oil. mix and combine all the ingredients

  3. 3

    Season both sides of the brisket with a generous amount of kosher salt and ground black pepper. Place a large skillet or broiler over medium heat and brush in the remaining olive oil. Place the brisket in a baking dish and fry until a beautiful golden crust forms on both sides. Arrange vegetables around the brisket and sprinkle with rosemary paste. Add wine and tomatoes. Add parsley and bay leaf. Cover the pan tightly with aluminum foil and place it in the oven. Bake for 3 to 4 hours, basting the juices in the pan every 30 minutes until the beef is tender.

  4. 4

    Transfer the brisket to a cutting board and let sit for 15 minutes. Transfer the vegetables from the baking dish to a plate and cover to keep warm. Remove some of the excess fat and place the roaster along with the juices from the pan on the stove over medium heat. Boil and stir for 5 minutes until the sauce is reduced by 1/2. (For a thicker sauce, mix 1 tablespoon flour with 2 tablespoons of wine or water and add to the sauce.)

  5. 5

    Cut the brisket into small diagonal slices across the fibers (muscle lines).

Nutrition Facts

Serving Size 35

Servings 1

Amount Per Serving
Calories 350
% Daily Value *
Total Fat 34g53%
Saturated Fat 6.5g33%
Cholesterol 45mg15%
Sodium 370mg16%
Total Carbohydrate 8.9g3%
Dietary Fiber 2g8%
Sugars 2g
Protein 10g20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: Brisket, delicious