Tomato herb brisket
This brisket's flavor and tenderness go a long way to please the crowds.
It’s a rare treat when we serve brisket around here, so when we do, it’s got to be top-notch. This is my go-to recipe, which is little more than pouring ready-made marinara over brisket with a couple more simple steps. The results are fabulous – tender, melt-in-your-mouth brisket slices garnished with al dente carrots and the sweet and intense flavor of slow-cooked onions and garlic.
The Montreal steak seasoning is optional, it adds a deeper element of flavor to the meat, and if you choose the spicy version, gives it a strong heat kick.
- 4-5 pound brisket
- 2 large onions, sliced
- 5-6 cloves garlic
- 6 carrots, cut into small chunks
- 1 tablespoon Montreal steak seasoning
- 2 24-ounce jars marinara
- Few sprigs thyme, rosemary and parsley
Preheat oven to 350° F.
Place sliced onions in bottom of large roasting pan. Lay brisket over onions. Place garlic cloves around brisket.
Sprinkle with steak seasoning, and cover completely with marinara.
Cover tightly and cook for 2.5 hours.
Remove from oven and allow to sit, covered, for half an hour. Transfer brisket to cutting board and cut thinly across the grain.
Place sliced brisket back into pan, arrange carrot chunks and herbs around the meat, and spoon sauce over the top to completely cover. Seal tightly, and cook for another hour.
To serve, discard cooked herbs and replace with several fresh sprigs.
This brisket freezes very nicely – some say it tastes better after being frozen! You can freeze after slicing, and then reheat for 1 1/2 hours at 350° to defrost and finish cooking simultaneously.