My mom’s brisket is one of my favorite dishes and a staple from my childhood. As someone who has never really loved a lot of red meat, this dish is the exception—it’s tender, flavorful, and practically falls apart with each bite.
More than just a meal, it’s part of my heritage. Brisket has always held a place on our table during the Jewish holidays, filling the house with its rich aroma and bringing everyone together.
This recipe, lovingly made by my mom (“Mima”), is comfort food at its finest: simple ingredients, slow cooking, and plenty of love.
It’s one of those dishes that tastes even better the next day, and it freezes beautifully, making it as practical as it is delicious.
Mima’s Brisket
by Judy Gass
Ingredients:
5–6 lb flat cut (first cut) brisket
2–3 large onions, halved and thinly sliced
6 carrots, sliced
4 celery ribs, sliced
1 medium parsnip, diced
Kosher salt – about ½ tsp per pound of meat
Freshly ground black pepper – ½ to 1 tsp
4 garlic cloves, minced (adjust to taste)
½ tsp dried thyme
½ tsp dried rosemary
¾ cup dry red wine (Cabernet or similar, optional – alcohol cooks off)
4 Tbsp olive oil (1 Tbsp for rub, 3 Tbsp for onions)
4–6 cups high-quality beef broth (or chicken broth, if preferred)
Equipment Needed:
Roasting pan appropriately for your beef and deep enough for the liquid and vegetables to be added.
Heavy foil to cover the pan tightly
Immersion blender for the gravy
12×17-inch sheet pan (lined with foil for easy cleanup)
Method:
- Place the oven rack on the second-to-lowest position and heat the oven to 425°F.
- Pat the brisket dry with a paper towel and place on the sheet pan lined with foil. Prepare the rub by mixing the minced garlic, salt, pepper, thyme, and rosemary together with 1 Tbsp of olive oil. Using your hands, coat both sides of the brisket with the rub. Set brisket aside.
- Put the sliced onion and remaining 3 Tbsp of olive oil in the roasting pan. Place in the oven and roast the onions until they start to brown, mixing once or twice. If you are using the wine, add it to the roasting pan when the onions start to brown. Stir briefly and return the pan to the oven, allowing the alcohol to burn off and the onions to absorb the flavor. Once the onions have cooked down, remove the pan from the oven.
- Raise the oven temperature to 450°F and place the sheet pan with the seasoned brisket into the oven for 10-15 minutes to sear in the flavor. Remove the brisket from the oven and transfer it to the roasting pan with the cooked onions
- Lower the oven temperature to 300°F. Add the carrots, parsnip, and celery around the brisket. Pour 4 cups of broth (or 6 cups if your pan is larger) all around the meat and vegetables, but do not pour over the brisket itself. Cover the pan tightly with heavy foil.
- The brisket should cook for about 3 hours at 300°F. Halfway through, open the foil, and carefully flip the meat (use two large forks or tongs), spooning some of the liquid over the top of the meat. Add more broth if needed. Cover tightly again and continue roasting until fork-tender.
To Make the Gravy:
- When finished roasting, place the meat on a platter or heatproof container to cool. Pour the liquid and all vegetables into a deep bowl.
- Using an immersion blender, start at a low speed and then increase to high. Purée until smooth and creamy. Taste and adjust seasoning with additional salt and pepper, if needed.
- Once the brisket has cooled, slice it and place in a large rectangular casserole pan, covered with the gravy.
- Reheat, covered with foil, when ready to serve. You can also freeze it fully prepared in a non-glass pan, ready to be reheated.
