Brisket Recipe

Place your brisket on a baking sheet and top with kosher salt, black pepper and paprika. Use your hands to make sure the brisket is well coated. Cover and store in the fridge overnight.

Remove brisket 1 hour before cooking.

Preheat oven to 325 degrees F.

If your dutch oven or cooking vessel is too small for your brisket slice it in half.

Add 1 tbsp of olive oil to your dutch oven and over medium-high heat sear your brisket on each side until it’s nice and golden (3-5 minutes per side). Repeat with other piece if you sliced it in half.

Make 10 small cuts into the brisket and nestle the garlic cloves into those cuts. Don’t worry if some fall out.

Add remaining 1 tbsp of olive oil to your dutch oven and lower heat to medium-low. Stir in your sweet onions. Cook for 7-10 minutes or until they’ve begun to caramelize. Stir in the tomato paste in the last minute of cooking. Be sure to scrape the bottom of the pan to remove any flavorful cooked bits! You can add a splash of the beef stock to deglaze your pan, if required.

Add in diced tomatoes, maple syrup, beef stock and red wine.

Nestle your brisket into the sauce so it’s well covered.

Top with chopped carrots and potatoes.

Add in your fresh herbs. It will be a tight squeeze but don’t worry – it will cook down over time.

Cover and cook your brisket in the oven for 3-3.5 hours. Use a meat thermometer to test your brisket. You’ll know it’s done when the internal temperature reaches 195-205 degrees F.

Remove your brisket from the sauce and allow to rest for 20 minutes. Remove fresh herbs and discard.

Slice brisket against the grain and then add back into your sauce.

Serve with cooked carrots and potatoes and lots of sauce!