| Level: | Intermediate |
| Total: | 3 hr 30 min |
| Prep: | 25 min |
| Cook: | 3 hr 5 min |
| Yield: | 6 servings |
Ingredients
- 1 (4 pound) beef brisket, first-cut
- Extra-virgin olive oil
- 1 tablespoon kosher salt, plus more for seasoning
- Coarsely ground black pepper
- 3 large carrots, cut into chunks
- 1 onion, halved
- 2 celery stalks, cut into chunks
- 1 head garlic, cut in 1/2
- 1 (28-ounce) can whole tomatoes, hand-crushed (recommended: San Marzano)
- 3/4 bottle dry red wine
- 1 bay leaves
- 1/4 bunch fresh thyme, leaves only
- 4 sprigs fresh rosemary, leaves only
- 1 handful fresh flat-leaf parsley
Instructions
- Preheat the oven to 325 degrees F.
- Drizzle brisket liberally with olive oil then season the meat on both sides with salt and pepper.
- Place a large Dutch oven or heavy-based pot over medium-high heat and add a 3-count of olive oil. Place the brisket in the pot and sear on both sides to form a nice brown crust. Remove from pot and set aside before adding carrots, onion and celery. Brown vegetables, then add the garlic, tomatoes, red wine, bay leaf, thyme, rosemary, and parsley. Add the brisket back to the pot, cover and roast in the oven for 3 hours until the brisket is fork tender.
- Remove the brisket to a cutting board and let it rest for 15 minutes. Strain out the vegetables and pour off some of the excess fat, then pour over the brisket.
- Slice brisket across the grain and serve over parsnip puree with roasted red onions and garnish with parsley.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1057 |
| Total Fat | 76 g |
| Saturated Fat | 28 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 5 g |
| Sugar | 7 g |
| Protein | 56 g |
| Cholesterol | 284 mg |
| Sodium | 1312 mg |
Reviews
After reading the reviews, I added the beef broth that had been omitted from the recipe. I used a Pinot noir. Got rave reviews from the family. Will make this again.
Very simple but a delicious recipe. I used half a bottle of Cabernet Sauvignon. ( Believe it or not we had leftovers) so now I am making a beef barley soup. I love recipes that give me leftovers that I can turn into something else the next day. Thank you chef!
Can u make this with tuna instede of beef?
Looks and sounds Delish!!
The food network somehow end up typing twice this recipe & on both recipes they totally missed the 2 cups of beef broth that Tyler added to his original video. It does makes a difference. People keep giving his recipes bad reviews based on that & I don’t think it’s fair because it wasn’t the chefs fault.
This was a picture perfect meal ! It was my first time making brisket in an oven ( previously slow cooked it on a grill with Smokey bbq flavor ) So great.
The best beef dish I have ever made in the oven. Added some parsnips and red potatoes. Used 2 cups beef broth and only 1 cup red wine. Left out the rosemary, too medicinal for me.
I just made this on a yacht for the owner and guests. I’ve never made beef brisket before, but this was simple and the flavors were amazing. I didn’t know about adding the beef stock, but it came out fine. I did add beef stock and more wine at the end when I made the sauce. There were NO leftovers!!
Tried this with Nilgai (antelope) back-straps. I worked great. The meat is very lean but turned out butter soft. Strained the liquid and made a chipotle bbq sauce with it. This is a bit of a Texas twist on a great recipe.
ttThe recipe doesn’t say add a half box of beef stock but if you watch the show he does add beef stock, so I was lucky that I saved the show. I was absolutely delicious! I would not change a thing based on my palate. Those non rosemary lovers, change it to two stalks! I also made the parsnip puree as well and I am addicted! I cooked mine a bit longer.