Beef brisket is a classic main course for the holidays. My easy version features brisket and veggies braised in stock, red wine and aromatic spices. The juicy, fork-tender dish makes an impressive presentation. Smart Recipes, Eastern European,European Recipes, Beef,Vegetables,Other Recipes, Recipes Beef,Vegetables,Other Eastern European,European Holiday Beef Brisket Holiday Beef Brisket Recipe | CHEFBear.net PT4H15M Serves 8 1 Tablespoon Celery Salt 1 Teaspoon Paprika 1/8 Teaspoon Cayene Pepper 2 Tablespoons Salt 1 Teaspoon Freshly Ground Black Pepper 5 Pounds Beef Brisket 2 Tablespoons Tomato Paste 3/4 Cup Red Wine 1 1/2 Cups Beef Stock 6 Cloves Garlic 2 N/A Bay Leaves 3 Medium Celery Stalks 3 Large Yellow Onions 1 Medium Carrot Preheat oven to 325 degrees. Allow brisket to sit at least 30 minutes, if not several hours, at room temperature before cooking. In a small bowl, combine the celery salt, paprika, cayenne, salt & pepper. Sprinkle the brisket generously with seasoning mixture on both sides. Use a pastry brush to coat tomato paste on both sides of the meat. In a Dutch oven, layer the brisket and top with the wine, beef stock, garlic and bay leaves. Cover with a sheet of aluminum foil and braise for 2 hours. Remove the foil from the Dutch oven and stir in the celery, carrots, and onion, cook covered for another 1 1/2 - 2 hours. Remove the brisket from the Dutch oven, and set aside on a cutting board and tent with a sheet of aliminum foil and rest for at least 30 minutes. Remove bay leaves & garlic and discard. Strain the pan juices and reserve the vegetables. In a medium saucepan over medium-high heat, bring juices to a boil until reduced to about 2 cups. Carve brisket into thin slices and transfer to a large platter. Top with the thickened pan juices and serve with reserved vegetables.

Holiday Beef Brisket

Holiday Beef Brisket Recipe


Beef brisket is a classic main course for the holidays. My easy version features brisket and veggies braised in stock, red wine and aromatic spices. The juicy, fork-tender dish makes an impressive presentation.

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Recipe Information

Flavor Profile

Eastern European,European

Protein

Beef,Vegetables,Other

Category

Main Dishes

Serves

8

Total Time

4 Hours 15 Minutes

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Ingredients

      • 1 Tablespoon Celery Salt
      • 1 Teaspoon Paprika
      • 1/8 Teaspoon Cayene Pepper
      • 2 Tablespoons Salt
      • 1 Teaspoon Freshly Ground Black Pepper
      • 5 Pounds Beef Brisket (Trimmed)
      • 2 Tablespoons Tomato Paste
      • 3/4 Cup Red Wine
      • 1 1/2 Cups Beef Stock
      • 6 Cloves Garlic (Minced)
      • 2 Bay Leaves
      • 3 Medium Celery Stalks (Diced)
      • 3 Large Yellow Onions (Cut Into 1/2-Inch Slices)
      • 1 Medium Carrot (Peeled & Diced)

Directions

  1. Preheat oven to 325 degrees. Allow brisket to sit at least 30 minutes, if not several hours, at room temperature before cooking.
  2. In a small bowl, combine the celery salt, paprika, cayenne, salt & pepper. Sprinkle the brisket generously with seasoning mixture on both sides. Use a pastry brush to coat tomato paste on both sides of the meat.
  3. In a Dutch oven, layer the brisket and top with the wine, beef stock, garlic and bay leaves. Cover with a sheet of aluminum foil and braise for 2 hours. Remove the foil from the Dutch oven and stir in the celery, carrots, and onion, cook covered for another 1 1/2 - 2 hours. Remove the brisket from the Dutch oven, and set aside on a cutting board and tent with a sheet of aliminum foil and rest for at least 30 minutes.
  4. Remove bay leaves & garlic and discard. Strain the pan juices and reserve the vegetables. In a medium saucepan over medium-high heat, bring juices to a boil until reduced to about 2 cups.
  5. Carve brisket into thin slices and transfer to a large platter. Top with the thickened pan juices and serve with reserved vegetables.



Nutrition & Cost Facts

Calories

492 kcal

Carbs

7 g

Fat

21 g

Protein

60 g

Cost Per Serving

$4.22

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astrif fifth

Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

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