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Miriam's Holiday Brisket

Serves 8 to 10
Time 4 hr 20 min
Brisket serves as a festive main course for all the Jewish holidays, and it pairs wonderfully with potato latkes. This brisket is covered with a blanket of chopped vegetables, which helps retain the moisture of the meat, resulting in tender and succulent beef. If you don't have a food processor, the vegetables may also be finely chopped by hand.
Ingredients
  • 1 (5.0-pound) beef brisket
  • 1/4 cup fresh flat-leaf parsley
  • 4 cloves garlic
  • 1 large yellow onion, quartered
  • 2 large carrots, roughly chopped
  • 2 celery stalks, with leaves, roughly chopped
  • 1 cup dry wine
  • 1 tablespoon dry vegetable broth mix
  • 1 teaspoon concentrated vegetable or beef bouillon
  • 2 teaspoons fine sea salt
  • 1/4 teaspoon white pepper
  • 1 (8.0-ounce) can tomato sauce
  • 2 bay leaves
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Method

Preheat the oven to 300°F. Place brisket in large roasting pan, fat side down.

Put parsley, garlic, onions, carrots and celery into a food processor and pulse to coarsely chop.

Spread over brisket to cover completely. Set aside.

Stir together wine, broth mix, bouillon, salt, pepper, and tomato sauce and pour gently over brisket.

Add bay leaves to the pan.

Cover and roast 45 minutes to 1 hour per pound, until fork tender, but not too soft (about 4 to 5 hours for a 5-pound brisket).

Baste meat with the vegetables and liquid at least once an hour.

Add water as needed to prevent brisket and vegetables from drying out.

Discard bay leaves, slice brisket, and serve with vegetables spooned over the top.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 (5.0-pound) beef brisket
  • 1/4 cup fresh flat-leaf parsley
  • 4 cloves garlic
  • 1 large yellow onion, quartered
  • 2 large carrots, roughly chopped
  • 2 celery stalks, with leaves, roughly chopped
  • 1 cup dry wine
  • 1 tablespoon dry vegetable broth mix
  • 1 teaspoon concentrated vegetable or beef bouillon
  • 2 teaspoons fine sea salt
  • 1/4 teaspoon white pepper
  • 1 (8.0-ounce) can tomato sauce
  • 2 bay leaves
Shop with Prime

Exclusively for Prime members in select ZIP codes.