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Beef brisket on the dinner table

Easy beef brisket

This easy beef brisket recipe is a family dinner favorite that seems fancier than it actually is to make.
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Servings: 8 servings

Ingredients

  • 2 tbs vegetable oil 
  • 1 beef brisket  4-5 lb
  • 3 tbs Kosher salt divided
  • 6 cloves garlic peeled and cut in half
  • 3 yellow onions medium-large, roughly chopped
  • 1.5-2 lbs carrots (about 8-10) roughly chopped
  • 2 stalks celery roughly chopped
  • 1 cup beef broth or red wine
  • 1 can Red Gold Diced Tomatoes (14.5 oz)
  • 1 can Red Gold Crushed Tomatoes (14.5 oz)

Instructions

  • Over two stovetop burners, put a roasting pan and turn heat to high. Pour in vegetable oil and cook until oil is hot (a few drops of water should sizzle, that’s when you know the oil is hot).
  • Salt brisket generously on both sides (about 1 tablespoon per side). Put the brisket into the roasting pan and cook for 6 minutes on each side until a nice crust forms, then sear sides by holding it up with tongs (don’t move the meat when it’s searing it won’t form the nice brown color if it’s being moved).
  • Peel garlic cloves, cutonions, carrots and celery while the brisket sears. 
    Preheat oven to 300. 
  • Transfer meat to large cutting board or plate. Add onions, carrots, celery and garlic cloves to the roasting pan and cook for 3 minutes.
  • Pour in red wine (or beef broth) to deglaze the plan, let it come to a simmer. 
  • Add in Red Diced Tomatoes,Red Gold Crushed Tomatoes and bay leaves. 
    Nestle in meat, put in theoven. 
    adding Red Gold tomatoes to diced brisket
  • Cook for about 45 min perpound until temperature is 180 or fork tender. If you want to get it moretender, drop temperature to 225 and let sit in it the oven. You don’t want tokeep cooking it at 300 if it’s not fork tender.
    Cooking beef brisket
  • Remove from the oven andtransfer the meat to a shallow dish/plate/board and tent with aluminum foil for30 minutes. 
  • Use a spoon to press downin the cooking liquid with the vegetables to remove fat (skimming fat off thetop layer).
    skimming the fat off beef brisket
  • Slice, against the grain, into thin slices.
    slicing beef brisket against the grain
  • Return slices to sauce and veggies. Remove bay leaves.
    Serve and enjoy!
    Nestling brisket in veggies and tomato sauce

Notes

The nutrition information presented on this site should be considered an estimate as the calculations will change based on the exact products you use in your own kitchen.