Classic Holiday Brisket

Recipe by Shannon Sarna

veal brisket

  • 6 lb brisket or braising roast
  • 2 onions, sliced
  • 1 Tbsp dried onions
  • 1 Tbsp dried oregano
  • 1 Tbsp dried parsley
  • 2 tsp black pepper
  • 1 tsp kosher salt
  • 1/3 cup ketchup
  • 1/3 cup brown sugar
  • 1 bottle beer
  • 1/2 bottle of red wine
  1. Remove brisket from the fridge and allow to come to sit for 30 minutes.
  2. Heat a few Tbsp olive oil over medium high heat in a large pan.
  3. Sear brisket on each side until brown and caramelized, about 5-7 minutes each side, though possibly a bit longer.
  4. Remove brisket from pan and place into dutch oven or large baking pan.
  5. Add another Tbsp olive oil to pan and sliced onions. Saute onions until translucent, scraping brown bits off the bottom as you cook.
  6. Preheat oven to 300 degrees.
  7. When onions are completely soft and translucent, remove from pan and place on top of the brisket in pan.
  8. In a small bowl combine dried onion, oregano, parsley, paprika, black pepper and salt. Add beer and mix. Pour over brisket.
  9. In another small bowl, combine ketchup and brown sugar. Pour over brisket. Pour in about half bottle of red wine, or until brisket is at least half submerged in liquid.
  10. Cover with lid or tin foil. Cook for 3-4 hours.
  11. Allow to cool slightly. Remove brisket from pan and slice brisket, cutting against the grain. Place brisket back into sauce.
  12. When ready to serve, reheat.

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