It might not be on your holiday table (yet), but brisket is a staple for many families this season. We’re spreading the holiday cheer and making sure this classic dish is shared. Whether you’re celebrating Hanukkah, Christmas, or any other holiday, my brisket is bound to make your special occasion unforgettable and delicious. Plus, you can make this main ahead of time and freeze it for a later date.
No matter which way you cook it, brisket is a hearty addition to any table. Smoked brisket has strong ties to Texas, but you will find it being served by many families celebrating the Jewish holidays. By smothering this dish in caramelized onions—and cooking it low and slow—your home is sure to be the best smelling on the block. Forget pine trees, brisket is the new scent of the season!
Break yourself from the routine of ham, turkey, or your typical brisket recipe this holiday. You can expand your culinary horizons with my easy-to-prepare entrée—perfect for fending off the cold-weather chill and saving you time in the kitchen.
- 3–4 lbs beef brisket, first or flat cut
- 3 tablespoons oil
- 10 cups thinly sliced onions
- 4 cloves garlic, smashed
- 1 cup tomato purée
- 1 cup beef stock
- 1/4 cup red wine vinegar
- 2 tablespoons brown sugar
- 1/2 teaspoon dried thyme
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon black pepper
- Additional salt and pepper for seasoning
Season the brisket with salt and pepper.
Heat a large skillet with oil on medium-high heat and then add the brisket, browning on both sides.
Place the browned brisket into a slow cooker.
Put the sliced onions and garlic in a skillet and sauté on medium heat until onions are caramelized about 20 minutes.
In a bowl, stir together the tomato purée, stock, vinegar, sugar, thyme, Worcestershire, salt, and pepper. Add the mixture to the skillet.
Pour the onion mixture over the brisket, and place the lid on the slow cooker. Cook on high for 5–5-1/2 hours.
Remove the brisket and thinly slice against the grain.
Serve with the sauce.
- To cut against the grain, identify the direction of the muscle and tissue fibers (the grain) and slice perpendicular to how they run.
- To make ahead: Cook the brisket according to directions above, up until slicing it. Remove the brisket from the slow cooker and place in an oven-safe baking dish. Top the brisket with onions and sauce. Let cool completely. Once cool, wrap the baking dish tightly with foil and freeze.
- To reheat from frozen: Preheat the oven to 350 F. Place foil-wrapped baking dish in the oven for 1-1/2 hours. Remove the brisket and slice against the grain.