Brisket (oven braised)
====================== 2024-04-21 *

Comment: There are 3 cuts of brisket. The flat, the point and the whole which has both parts, generally including also a lot of fat.
In the later case, start by watching the 2 videos below on preparing the brisket. In any case, the recipe below is for a 5 lb (2.5 kg) brisket after trimming. Scale accordingly. My brisket was initially 7.5 kg, after removing the liquid and the fat, I was left with more than 5 kg of brisket, so I doubled this recipe. However I could not cook both parts at the same time, so I did it over 2 days.
To prepare the brisket, work on it cold, as fat is easier to cut if a bit firm (cold).

Brisket is better re-heated, so after cooking, it will be sliced, and reserved for later re-heating. It could be frozen or kept until the next (or second) day. While it is cold, we'll skim fat from the sauce if applicable.

If you have a large enough roasting pan to hold the whole brisket, use it for all the steps in the recipe. I don't, so I used a large frying pan to sear the brisket (in several times - difficult, messy), then a large enough aluminum disposable pan for the oven part (in 2 times over 2 days). Note: I no longer buy double briskets, a single brisket is enough (2.5 to 3.5 kg) and easier to work with.

If you have a temperature probe, set it to stop the cooking at 91C (195F) internal. Typical cooking time at 150C is ~35 mn/lb = ~80 mn/kg.

Ovens vary: using a typical oven, use 150C (300F), if your oven is of the better variety, 135C (275F) is probably enough, anyhow, this kind of oven will have a temperature probe - be aware that cooking time may be a litle longer, but it does not matter since the brisket is cooked 1 or 2 days in advance.

When making the sauce, add all of the garlic, and enough (about half) of the onion for a proper consistency. Use a plonger mixer while adding the onion to a nice consistency.

How to trim a brisket-Butcher Style

How to trim a brisket

~8 servings


1 brisket of 5 lb (~2.5 kg)
4 to 6 garlic clove peeled crushed
3 to 4 large onions, peeled and cut in strips
1 can (14 oz) of tomatoe polpa
a whole bottle of strong red wine, cahors, malbec
up to 5 dl strong beef stock
3 stalks celery, chopped large enough for easy removal
3 to 4 bay leaves
4 cloves (clous de girofle)
4 sprigs fresh thyme
2 sprigs fresh rosemary
a few sprigs parsley or just parsley stalks (opt)
4 carrots cut in quarters
1 tablespoon peppercorns
1 dl (3 oz) of cognac (opt)
S + P
vegetable oil


Preheat the oven to 150C (300F) or 135C (275F) - see comment.

Chop the onion in slices and spread them on the bottom of the pan.

Trim the fat side of the meat to only a thin layer of fat (~5 mm). Remove any fat from the other side.
Sear the brisket in a very hot pan on both sides.
Rub salt over the brisket, both sides.
Place it fat side up on the onion layer.
If appropriate, deglaze the pan with part of the red wine and pour the wine with the meat.

Spread the tomato on top of the brisket, make sure to fully cover the meat.
Dispose all the other ingredients around the brisket, along with the wine.
If necessary add up to 5 dl of beef stock to just cover the vegetables.
I did not find necessary to cover the meat while cooking, the tomato is enough.

Place the temperature probe.

Bake for about 4 to 5 hours.

Remove from the oven, brush off the tomatoes on the brisket into the sauce and set the meat aside, covered with a sheet of aluminum foil for at least 20 mn before slicing it.

Sieve and reserve the liquid. Reserve the carrots on one hand to serve separately, and the onion and garlic on the other (messy). Discard all the herbs, celery, peppercorns and cloves.

Skim fat from the sauce if appropriate (place in the fridge for 2 to 3 h for instance).

Add the onions and garlic to the sauce along with a teaspoon of sugar and mix it with a plunger mixer (see comment) to make a nice gravy. Alternatively, use directly the cooking juice as au jus.

Trim off any extra fat from the brisket (if any) and slice it against the grain. Place the sliced brisket in a dish, along with the gravy, covered, overnight.

The next day, cover, and reheat in a preheated 180C (350F) oven for 45 minutes before serving with all the gravy.