With so many brisket recipes, it's hard to find the perfect one that will have your roast tasting just like you remember it.
Here is our brisket recipe that will make your Grandma proud.
Brisket with Carrots
Serves 4-6 as part of a meal
- 1 4 lb. brisket, first cut, but the "thickest" and most even piece you can find (1/2" thick)
- 2 tbs. canola Oil
- 6 carrots, divided
- 4 celery stalks, left whole
- 2 parsnips
- 1 large onion, cut in 2" wedges
- 2 garlic cloves
- 3 bay leaves
- 6 parsley leaves, stems attached
- 4 fresh thyme stalks
- 1/4 cup House Seasoning or Kosher salt and freshly ground pepper, plus more to taste
- 1 1/2c. red wine
- 2c. low-sodium or unsalted beef broth. We like Kitchen Basics
- Heavy-duty tin foil
- Pat brisket dry with paper towel after taking off packaging from grocery store. Season liberally with House Seasoning or kosher salt and pepper and refrigerate for 30 more minutes. Bring uncooked brisket to room temperature for 30 minutes and then pat dry a second time (this will insure a proper crust on meat). Meanwhile, in a large enough, heavy bottomed skillet, heat canola oil over high heat. Add seasoned brisket to pan and brown on all sides. While the roast is browning, add the vegetables, garlic, bay leaf, thyme, and parsley to a 9' x 12" roasting pan. When meat is properly browned, place meat on top of vegetables, herbs and spices. Season with salt and pepper.
- In the skillet where you browned your meat, deglaze pan with wine and beef broth, scraping up any brown bits. Simmer for 5-8 minutes until the liquid evaporates a touch. Carefully pour liquid into the sides of your roasting pan containing the vegetables and meat, leaving 1/2" from the top of the pan.
- Preheat oven to 250'.
- Using 2 very large pieces of heavy-duty tin foil, wrap your roasting pan with all the meat and vegetables tightly, making sure no air can escape. Place wrapped meat in oven and cook for 3 hours.
- Remove from oven and allow meat to come to room temperature.
- Separate and strain meat from juice and vegetables, discarding vegetables, herbs and bay leaves. Tip: Straining with a fine mesh sieve or colander will result in clear gravy.
- Refrigerate meat and juices separately in tight fitting containers.
The next day:
- The next day, remove meat and juice containers. Using a sharp knife, slice cold meat into the desired thickness making sure you are cutting across the grain.
- Perfect slicing tip: If you are uncomfortable slicing your own meat, take chilled brisket along to your local grocery store or butcher and ask them to slice for you on their meat slicer. You will have perfect slices.
- Remove meat juices from refrigerator and discard any fat that has accumulated on the top of the chilled liquid. There should be approximately 3 cups of liquid remaining. If you need more liquid, add can add some more beef broth or water.
- Place liquid in clean roasting pan.
- Place pre-sliced meat on top of the gravy (juices) along with remaining carrots. Cover with heavy-duty foil and place in a preheated 250' oven for 1 1/2 hours more. No need to peek.
- Taste for seasoning, adjusting with salt and pepper accordingly.
- Plate tender brisket slices on warm platter. Arrange carrots alongside the meat and pass juices in a gravy boat.
- Optional Gluten Free or Holiday/Roast Tip for Passover: If you prefer thicker gravy, bring gravy to a boil, whisking in 2 tbs. to 1/4c. flour, potato starch, or gluten free chickpea flour. Reduce to a simmer, whisking constantly for 5 minutes or until desired thickness. When plating, ladle a bit of gravy over meat, keeping the rest warm in a gravy boat for additional servings.
1. Steamed green vegetable such as green beans
2. Cole Slaw
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