Sunday Night Brisket

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READY IN: 4hrs 30mins
Recipe by ratherbeswimmin

By Diane Rossen Worthington

Ingredients Nutrition


  1. Preheat oven to 325°.
  2. Dry brisket well; season with salt and pepper on both sides.
  3. In a large, heavy roasting pan that will fit the brisket and vegetables, heat the oil over medium-high heat.
  4. Brown the brisket for about 4 minutes per side, or until nicely browned (this will assure the sauce has a rich color and flavor).
  5. Sprinkle the leeks, carrots, and garlic over; add the wine, tomato paste, and thyme and stir around the meat to combine.
  6. Bring to a boil; season with salt and pepper.
  7. Cover and braise in the oven for 2 1/2 to 3 1/2 hours, or until fork tender.
  8. Transfer the meat to a carving platter and slice against the grain.
  9. Place the meat in overlapping slices in a deep serving dish.
  10. Place the pan over med-high heat and cook the sauce to reduce for 3-5 minutes, or until slightly thickened.
  11. Taste and adjust seasonings; pour the sauce over the meat; garnish with parsley and serve.

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