Recipe: Holiday Braised Brisket

dp spotlight sf Recipe: Holiday Braised Brisket

PREP TIME: 20 mins
COOK TIME: 6-7 hours + 30 mins to reheat

We've shared this one before but it's time to bring it back! If you’ve been looking for the perfect holiday brisket recipe, look no further! This is comfort food to the extreme and will create a holiday meal you'll be talking about for years.

Patience is the name of the game. It's just a few simple steps, and then letting the combo of low heat and time work their magic to extract all the amazing flavour out of the brisket.

After we braise our brisket over multiple hours (or overnight) on low heat in the oven, we let it rest at room temperature, slice it, and then throw it all back together to rest in the fridge for a day before warming it back up to serve. The rich flavours will continue to deepen during this time.

As a bonus, leftover brisket makes the best sandwiches over the next few days - but that'll depend on if you have leftovers...




*This is an "everything but the kitchen sink" recipe so don't worry if you don't have exact ingredients - anything you think would work, probably will! :)

Servings: 6

3-4 lb brisket
2 tbsp kosher salt
1 tsp fresh ground pepper
1 28oz can tomatoes
2 large carrots, chopped into chunks
2 stalks celery, chopped into chunks
1 medium size white onion, halved then thickly sliced
2 sprigs rosemary
5 bay leaves
1 can beer
1/3 cup dry Marsala or brandy
4 garlic cloves, peeled
2 tbsp of pomegranate molasses (optional) a substitute, you can make a mixture of honey with balsamic vinegar instead)
2 tbsp Dijon mustard
1 jalapeno or other small hot pepper, sliced in half (optional, if you would like a little heat)


Preheat oven to 225 deg. F. Season the brisket all over with the salt and pepper and place the brisket into a deep roasting pan, with the fattier side faced up.

Layer the brisket with the rest of the ingredients. If needed, add water (or chicken stock, if you prefer) so the liquid rises to halfway up the brisket. Place tight fitting lid on the roasting pan or cover tightly with aluminum foil. It is essential to keep the steam and moisture from escaping, otherwise you risk ending up with a crunchy brisket!

Braise in the oven for at least 5 hours, or overnight if you prefer. Remove pan from the oven and, using two large spatulas, remove the brisket very carefully from the roasting pan and place on a cutting board to cool. The brisket will be very tender, so take extra care as it can easily break apart.

With a large slotted spoon, separate the vegetables from the juices in the pan and set aside in a large bowl. Pour juices into another bowl and set aside. After letting the juices cool, skim off excess fat on the surface.

After letting the brisket cool for at least 30 minutes (it should feel relatively cool to the touch), make ½-inch to 1-inch thick slices against the grain. With large spatulas, transfer sliced brisket back to roasting pan and cover with the braised vegetables. Pour in juices on top and cover the pan back up. Set aside in the fridge until you’re ready to serve. We recommend preparing up to this point 1-2 days in advance of serving - the rich flavours will deepen during this time.

When you're ready to serve, preheat oven to 350 deg. F. Place roasting pan in the oven for around 30 minutes to warm up. Transfer to a serving platter and serve immediately. Enjoy all the hours of patience you put in!

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