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  • 1 tablespoon olive oil
  • 1 -- (5-pound) beef brisket
  • 12 ounces tomato paste
  • 1/8 teaspoon coarsely ground black pepper
  • 1 pound chopped onion (about 4 medium onions)
  • 1/4 cup minced garlic (about 12 cloves)
  • 750 milliliters bottle burgundy wine or 4 cups reduced-sodium beef broth
  • 1 teaspoon dried thyme
  • 1 teaspoon fresh rosemary
  • 1/2 cup low-sodium soy sauce
  • 2/3 cup water
  • 1 -- bay leaf
  • 4 slices crustless rye bread, cubed (optional)


  1. Preheat oven to 350F.
  2. Heat oil in a large skillet until hot.  Add meat and sear over high heat until lightly browned.
  3. Rub brisket with tomato paste and pepper.
  4. Place onions in a large roasting pan. Place meat, fat side up, on top of onions.
  5. Combine garlic, wine,  thyme, rosemary, soy sauce and water. Whisk. Pour over brisket. Add bay leaf to pan.
  6. Cover and bake 2½ to 3 hours, basting often with pan juices. Uncover; add rye bread, if using, and bake 30 minutes, until brisket is fork tender.

Recipe courtesy of Max's On the Square, San Francisco

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The recipe was originally published as Brisket of Beef on

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