Braised Brisket

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“From the Ottawa Jewish Bulletin. This is a wonderfully flavorful and tender way to prepare brisket. It is best prepared the night before. Don't be afraid of all the steps, it's actually pretty simple.”

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Heat oil in a large heavy roasting pan and add the brisket.
  3. Cook over medium-high heat, turning once, until brown on both sides.
  4. Remove brisket and set aside.
  5. Add wine to the pan and bring to a boil, scraping the bottom of the pan to loosen all the brown bits.
  6. Continue cooking the wie until it's volume is reduced by about half.
  7. Remove pan from heat.
  8. Mix together ketchup, mustard, brown sugar, salt and pepper.
  9. Brush this mixture all over the brisket and then return the meat to the pan.
  10. Scatter vegetables around the brisket and add enough chicken stock so that the liquid comes halfway up the side of the meat.
  11. Cover the pan and roast for 2-3 hours, turning the brisket each half hour.
  12. When done, remove the brisket from pan and set aside.
  13. Strain the braising liquid and place the vegetables in a separate container.
  14. Squeeze the garlic cloves from the skin.
  15. When cool, wrap the brisket in foil and cover the liquid and vegetables.
  16. Refrigerate overnight.
  17. The next day, remove fat that has hardened and discard.
  18. Puree the vegetables and 1/2 cup of the braising liquid in a food processor or blender.
  19. Place the pureed vegetables and remaining liquid in a saucepan and cook over medium heat for about 10-15 minutes.
  20. Cut brisket across the grain into thin slices and place into a clean roasting pan.
  21. Pour the gravy over top.
  22. Cover and heat at 325°F for about 1 hour.

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