Rosemary Garlic Brisket with gravy

7 Apr


We made this delicious brisket for a passover seder. The amount below is enough for 15 people and leftovers, you can cut things in half if you are making less. We also included a recipe for a side dish of roasted potatoes to be served with the brisket.

1 10lb brisket                                                                                                         2 cups dry red wine

15 garlic cloves                                                                                                    2 cups beef broth

8 sprigs of fresh rosemary                                                                               6 large carrots

1/2 c. olive oil                                                                                                       6 celery stalks

salt to taste                                                                                                              2 onions

freshly ground pepper to taste                                                          1 28-oz can of whole tomatoes

4 lbs assorted potatoes, 4 carrots, 4 stalks celery (optional, for roasting as a side dish)


Marinate the night before:

Crush  garlic cloves with a mortar or knife. Finely chop fresh rosemary leave. Mix  garlic and rosemary in a small bowl with olive oil, salt, freshly ground black pepper.

Set aside half this mixture, you will use it the next morning for the braise.

Using your hands massage the mixture into both sides of the meat. Pour 2 cups of dry red wine over the meat and massage it again.

Store in ziploc bag or tightly covered cooking pan overnight.


The morning:

Chop carrots and celery  in 2 inch slices.  Cut 2 onions in quarters. Place all vegetables in the bottom of large turkey roasting pan.

Place meat, fat side up on top of the vegetables. Pour the marinade from the night before into the pan as well.

Take your remaining batch of the rosemary/garlic/olive oil/ salt and pepper and rub it into the meat.

Crush the whole tomatoes with your hands or the end of a knife and drop the pieces onto the meat. Pour the remaining juice from the can into the pan.

Pour about beef broth into the pan. Adjust this amount based on your pan and cut of meat so that there should be plenty of liquid in the pan at this point, covering up to half of the brisket.

Tightly cover with aluminum foil.

Cook at 325 degrees. Check at 3 hours, it can take up to 6 hours, so give yourself plenty of time. You will know it is done when the meat is tender and cooked through.


To create the gravy:

Remove the meat from the pan. Pour the liquid and the vegetables through a fine strainer into a clear container. Let it settle for about 5-10 minutes, the fat should rise to the top. Skim the fat off the top with a small ladle and place in a separate container. It should not be placed down the drain and instead will congeal in a container which you then can throw away later.

Combine the vegetables from the strainer and remaining broth from the clear container in a stock pan. Bring to a boil uncovered and let simmer for 1-2 hours. Once the liquid is sufficiently reduced and concentrated use an immersion blender or food processor to blend it into a thick gravy. If you prefer a smoother, clearer gravy, pour this gravy through a fine strainer once again. Discard the remains in the strainer and retain the rest of the liquid.

Pour the liquid over the brisket, reheat in the oven at 200 degress, covered with aluminum foil and serve hot.



For some extra bang for your gravy and a heavier meal, you can cut up a mix of potatoes (we used russet, red potatoes, and sweet potatoes), carrots, and celery into 4 inch chunks. Roast them on a baking pan with some of the garlic, rosemary, olive oil combination at 400 degrees for about 45 minutes to 1 hour or until browned. When ready to serve transfer them to a deep cooking pan, pour some of the extra gravy and reheat.


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