Classic Beef Brisket
Classic beef brisket recipe: tender, flavorful, and perfect for holidays or sandwiches. Tips for moist meat, sides, and make-ahead serving included.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.almanac.com.
Cooking tools:
- Dutch oven
- Fine-mesh sieve
- Gravy boat
- Serving platter
- Chef's knife
- Cutting board
- Tongs
- Spoon
- Plate
- Oven
- Stove
Ingredients
- 5 to 6-pound point-cut beef brisket
- kosher or sea salt
- freshly ground black pepper
- 3 tablespoons olive oil
- 1 cup chopped onion
- 2 cups roughly chopped carrot
- 1 cup roughly chopped celery
- 2 tablespoons chopped garlic
- 1 bottle dry red wine
- 8 large fresh thyme sprigs
- 2 bay leaves
- 3 tablespoons tomato paste
- 1 tablespoon Worcestershire
- 4 cups chicken stock
- 4 cups pearl onions (frozen are fine)
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