Holiday Beef Brisket Recipe

Holiday Beef Brisket with Onions — Photo: Â© Fredrika StjÃ¤rne

Total Time:

4 hrs 30 mins

Yield:

12 servings

When Bruce Aidells was growing up, his family's Hanukkah-Christmas celebration always meant brisket, and this was one of their favorite ways to prepare it. The brisket is rubbed with a combination of fresh thyme, fresh oregano, paprika, salt, and pepper, then seared until evenly browned on both sides. It’s then braised in a combination of mushroom broth (made quickly from scratch using dried porcini mushrooms), vermouth, chicken stock, canned tomatoes, and a few added aromatics. It cooks low and slow for about four hours until the meat is fork tender and nearly shreddable. Serve it with braised onions on top for an impressive holiday main course.

Frequently asked questions

What is the best method for cooking a brisket?

We recommend braising for most home cooks since it’s an easy and efficient method that doesn’t require any special equipment. Braising also allows you to build a lot of flavor in the meat by using a combination of stock, wine, and herbs — it’s a flexible cooking technique that yields a tremendous meal.

How many hours does it take to cook a brisket?

The cook time for brisket largely depends on the cooking method and the type of brisket you’re using. Smoking brisket will take longer than braising it on the stovetop since you’re cooking it at a lower temperature. If you’re braising a flat-cut brisket, as we are in this recipe, plan on approximately 45 minutes per pound of meat. The six-pound flat-top brisket cooks in about four hours.

Notes from the Food & Wine Test Kitchen

When shopping for brisket, look for the leaner, flat-cut, or first-cut brisket with a layer of fat that's at least 1/8-inch thick. If you can't find a six-pound piece, buy two smaller pieces. Like most braised dishes, this brisket is best made a day or two ahead, which means your holiday prep just got so much easier.

Make ahead

The seasoned brisket can be refrigerated overnight before cooking. If you want to cook the brisket ahead of time, let the meat cool in the sauce before refrigerating it. Skim the fat from the surface and slice the brisket, then rewarm the meat in the sauce in a 300°F oven.

Suggested pairing

The concentrated garlic, tomato, and beef flavors in this rich dish require an equally intense red wine. Consider something spicy and aromatic, such as Italian Barolo.

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Ingredients

Kosher salt
Freshly ground black pepper
2 teaspoons chopped thyme
1 teaspoon chopped oregano
1 tablespoon sweet Hungarian paprika
1 (6-pound) flat-cut brisket
1/2 cup dried porcini mushrooms (1/2 ounce)
1 cup hot water
3 tablespoons pure olive oil
2 cups dry vermouth or white wine
1 cup chicken stock or canned low-sodium broth
2 cups chopped canned Italian tomatoes
3 bay leaves
4 medium onions, thinly sliced
3 tablespoons chopped garlic

Directions

In a small bowl, combine 2 teaspoons of salt and 1 teaspoon of pepper with the thyme, oregano, and paprika. Rub the seasonings all over the brisket.
In a medium heatproof bowl, cover the porcini with the hot water and set aside until softened, about 20 minutes. Remove the mushrooms from the soaking liquid; rinse and coarsely chop them. Reserve the soaking liquid.
Preheat the oven to 350°F. Heat the oil in a large enameled cast-iron casserole until shimmering. Add the brisket, fat side down, and cook over moderately high heat until well-browned, about 8 minutes per side. Transfer the brisket to a platter and pour off any excess fat from the casserole. Add the vermouth and chicken stock, then pour in the reserved mushroom soaking liquid, stopping before you reach the grit at the bottom. Scrape up the browned bits from the bottom of the casserole and stir in the tomatoes, porcini and bay leaves.
Return the brisket to the casserole, fat side up. Scatter the onions and garlic over the meat and into the liquid and bring to a boil. Cover and cook in the oven for 1 hour. Uncover and cook for 30 minutes. Spoon the onions on top of the brisket and cook for about 30 minutes longer to brown the onions. Push some of the onions back into the liquid, cover and braise for about 2 hours, or until the meat is fork-tender.
Transfer the brisket to a carving board and cover loosely with foil. Simmer the sauce for a few minutes, until it is deeply flavored, then season with salt and pepper. Discard the bay leaves. Carve the brisket across the grain into 3/8-inch thick slices and arrange on a large, warmed platter. Spoon the sauce and onions over the meat and serve.