| Level: | Easy |
| Total: | 3 hr 30 min |
| Prep: | 25 min |
| Cook: | 3 hr 5 min |
| Yield: | 6-8 servings |
Ingredients
- 1 tablespoon kosher salt, plus more for seasoning
- Coarsely ground black pepper
- 1 (4 pound) beef brisket, first-cut
- Extra-virgin olive oil
- 3 large carrots, cut into chunks
- 1 onions, halved
- 2 celery stalks, cut into chunks
- 1 (28-ounce) can whole San Marzano tomatoes, hand-crushed
- 3/4 bottle dry red wine
- 1 bay leaves
- 4 sprigs fresh rosemary, leaves only
- 1/4 bunch fresh thyme, 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 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 out 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 8 servings |
| Calories | 785 |
| Total Fat | 57 g |
| Saturated Fat | 21 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 42 g |
| Cholesterol | 213 mg |
| Sodium | 874 mg |
Reviews
I went with fashionerd and added garlic. I can’t imagine brisket without garlic. I used beef broth when the liquid was running low on place of more wine. A very tasty brisket recipe. Very easy to assemble.
Great recipe , easy and really good ! I added the beef broth , wine and garlic like in the video . I would definitely make it again .
And I almost forgot , Tyler only used 2 sprigs of rosemary on his original video not 4 like the recipe calls for.
It was so good and so easy to make. Made it per the show with the garlic and broth (no cloves). It was so tender and moist. The only thing I did differently was after I strained the liquid, I thickened it and made gravy which was a big hit. This recipe is a keeper!!!! Food network needs to be more accurate with their recipe typing!!!!!
Have to agree on who is proof reading the recipe.
Totally missed the broth. And half a clove?
My brisket was very dry. Cooked it for 3 hours at 325. It was a good cut of brisket – or so I thought.
Will not make again
I haven’t made the recipe yet, but I’m glad I read the reviews. The recipe did not match the show. I will try it, but I will follow Tyler’s recipe. We’ll see.
Watched the show yesterday and saw Tyler add half a box of beef stock with the wine, but the recipe posted online does not include it. I made it w/o the stock. It was very good.
I want to make this tonight. Missed the beef broth addition. When and how much do I add?
Super palate tease! Very simple and easy to make, you can cut the brisket with a fork, also the red onion recipe was fantastic!!! We made the brisket exactly the way the recipe said except the clove, we didn’t add any broth, just the wine.
HI — I haven’t made this yet so the rating is bogus.
I agree with the proof reading of his recipes. His osso bucco recipe is THE ultimate BUT they neglected to mention that the sauce needs to be strained.
With this — so I assume I should add beef stock/broth to cover. That’s the usual.
Thanks.