Brisket of Beef

Kitchen Tested
  • Yield 12 servings
  • Prep 15 mins
  • Cook 150 mins

Whether you smoke, baste, braise, sauce, boil or roast a brisket, low and slow cooking times are key for a tender and flavorful piece of meat.

Mark Boughton

Max’s on the Square typically adds 4 slices crustless rye bread cubes to the rich wine gravy during the last 30 minutes of cooking. For Passover, leave out the bread and the soy sauce.


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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