Preparation
Brisket is often part of a traditional Passover meal, and, because it can be braised ahead of time, it’s a gift for the holiday cook. Many brisket recipes start with searing the meat on the stovetop, then adding aromatics and liquid—chicken stock, red or white wine, and fruit juice are just some of the options. Next, the foil-covered roasting pan or Dutch oven is transferred to the oven to braise until the meat inside is perfectly tender.
For a different method, you can also cook your brisket in an Instant Pot or a slow cooker.
Whole brisket typically weighs 8 to 12 pounds and is sold cut into two pieces—the first (or flat) cut and the second (or point) cut. Select a first cut that’s evenly thick with a cap of fat on one side. It should weigh between 3 1/2 and 5 pounds. For an extra-moist brisket, don’t trim the fat.
Here, we’re sharing a step-by-step guide to making our Braised Brisket with Carrots, Garlic, and Parsnips, including the tools and ingredients you’ll need. This classic rendition is oven-braised low and slow with red wine and aromatics and served with tender root vegetables that cook in the same pan.
Roasting panAluminum foilCutting boardServing platter
1 first cut of beef brisket (3 1/2 to 5 pounds)3 tablespoons extra-virgin olive oil, plus more if needed1 large onion, halved and thinly sliced2 garlic cloves, minced, plus 1 head, halved horizontally2 tablespoons tomato paste1 1/2 cups dry red wine4 1/2 cups homemade or store-bought low-sodium chicken stock2 fresh or dried bay leaves, plus more fresh for garnish if desired1 pound parsnips, peeled and halved20 baby carrots (about 8 ounces), peeled and stems trimmed to 1/2 inch10 ounces red pearl onions, peeled (about 2 1/2 cups)1 tablespoon balsamic vinegarCoarse salt and freshly ground pepper
Preheat the oven to 325 degrees. Season both sides of the brisket with salt and pepper. Place a roasting pan across two burners on medium-high. Heat 3 tablespoons of oil in the pan. Add brisket; sear until browned, four to five minutes per side. Transfer to a plate.
Reduce heat to medium. Add onion and minced garlic to pan; cook, stirring often, until onion is soft, about four minutes. (Add more oil to the pan if needed.) Stir in tomato paste, and cook for one minute more. Stir in wine, and cook, scraping any browned bits from the bottom of the pan.
Add stock and bay leaves, and bring to a boil. Add the brisket to the pan, and cover with aluminum foil. Transfer to oven, and cook until meat is very tender, about two hours. Flip meat over. Add a head of garlic. Cover, and roast for 30 minutes more. Add remaining vegetables to brisket, cover, and roast until meat and vegetables are tender, about one hour.
Transfer vegetables and garlic to a platter and meat to a cutting board, reserving pan sauce. Tent meat with foil; let rest.
Let sauce stand in pan for 15 minutes, then skim fat from the top. Place pan across two burners over medium-high heat; cook until sauce is reduced by slightly more than half, about 20 minutes. (You should have about two cups.) Stir in the vinegar.
Always slice brisket against the grain. Cut thin slices and arrange them on a platter with the vegetables. Season with pepper, and drizzle with some sauce. Serve immediately with the remaining sauce.
