Holiday Brisket

Updated: Sep 9, 2019


Holiday Brisket is comforting and delicious. The meat is braised for hours in the oven covered in caramelized onions, fresh herbs, and a splash of wine. The result melts in your mouth and is full of flavor. This meal is easy enough for any day of the week and special enough for a place of honor at your holiday table.


Ingredients for Holiday Brisket:

10 servings


6 pounds flat-cut brisket with fat

6 large yellow onions

4 large or 6 small garlic cloves, minced

3 tablespoons of tomato paste

3 sprigs fresh thyme

3 sprigs fresh rosemary

1 1/2 cups beef broth

1 cup good red wine

Kosher salt

coarse pepper

canola oil


You will also need a large enough pan to caramelize the onions, brown the meat and a baking dish or roasting pan large enough to fit the onions and the meat. I am using a 14- inch pan.


Time-Saving Tips: The onions can be sliced in advance, placed in a baggie and stored in the refrigerator. The brisket can and should be made in advance.


Let's see what we need.


We're ready to cook.


Peel and slice the onions; set aside.


Generously sprinkle salt and pepper on both sides of the meat.


Preheat oven to 325 degrees. Then add enough oil just lightly to coat the bottom of the pan. Heat the pan with the oil to medium-high heat. Once the pan is heated place the meat in the pan fat side down first. When it is brown turn over and brown the other side. After both sides are brown, remove the brisket from the pan and transfer to the baking dish.


Add the onions to the same pan; you will likely not have to add any additional oil. Saute the onions until they are caramelized and are a golden color.


Once the onions are golden, add the garlic and saute for about a minute until fragrant. Then combine the tomato paste and herbs with the onions and cook for a couple of minutes. Then add the wine and the broth and bring to a boil.


Pour the onion mixture over the brisket. Tightly cover with foil and cook until tender. My meat cooked in about 3 1/2 hours.


When the meat is tender, please remove it from the oven. Place the meat in a plastic container. Discard the onions and the herbs. Strain all of the liquid into the container with the beef; refrigerate overnight.


The next day remove the fat from the container.


Place the meat on a cutting board and slice against the grain.


Return the meat to a casserole and add the liquid; cover tightly with foil.  Bring the meat to room temperature before heating. Heat in a low oven around 325 degrees. It will take about 40 minutes.


It's ready! You can serve it right out of the casserole or serve the meat on a platter. Either way, it's delicious.


Enjoy!


Holiday Brisket:

main dish

10 servings


  • 6 pounds flat-cut brisket with fat

  • 6 large yellow onions

  • 4 large or 6 small garlic cloves, minced

  • 3 tablespoons of tomato paste

  • 3 sprigs fresh thyme

  • 3 sprigs fresh rosemary

  • 1 1/2 cups beef broth

  • 1 cup good red wine

  • Kosher salt

  • coarse pepper

  • canola oil

  • You will also need a large enough pan to caramelize the onions, brown the meat and a baking dish or roasting pan large enough to fit the onions and the meat. I am using a 14- inch pan.

  • Peel and slice the onions; set aside.

  • Generously sprinkle salt and pepper on both sides of the meat.

  • Preheat oven to 325 degrees. Then add enough oil just lightly to coat the bottom of the pan. Heat the pan with the oil to medium-high heat. Once the pan is heated place the meat in the pan fat side down first. When it is brown turn over and brown the other side. After both sides are brown, remove the brisket from the pan and transfer to the baking dish.

  • Add the onions to the same pan; you will likely not have to add any additional oil. Saute the onions until they are caramelized and are a golden color.

  • Once the onions are golden, add the garlic and saute for about a minute until fragrant. Then combine the tomato paste and herbs with the onions and cook for a couple of minutes. Then add the wine and the broth and bring to a boil.

  • Pour the onion mixture over the brisket. Tightly cover with foil and cook until tender. My meat cooked in about 3 1/2 hours.

  • When the meat is tender, please remove it from the oven. Place the meat in a plastic container. Discard the onions and the herbs. Strain all of the liquid into the container with the beef; refrigerate overnight.

  • The next day remove the fat from the container.

  • Place the meat on a cutting board and slice against the grain.

  • Return the meat to a casserole and add the liquid; cover tightly with foil.  Bring the meat to room temperature before heating. Heat in a low oven around 325 degrees. It will take about 40 minutes.

  • Time-Saving Tips: The onions can be sliced in advance, placed in a baggie and stored in the refrigerator. The brisket can and should be made in advance.


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