Recipe: Mike's Marvelous Brisket! - Stamford Moms

This delicious Brisket Recipe from Mike of Mike’s Organic Delivery is the perfect entrée for your holiday family get together!


  • 2 teaspoons Safflower or Non GMO Canola Oil (to sear)
  • 1 Teaspoon Olive Oil (for rub)
  • 3 Cloves Minced Garlic
  • 1 teaspoon dried thyme
  • ¼ teaspoon freshly ground black pepper
  • 1 first-cut beef brisket 4 to 5 pounds
  • 2 cups chopped yellow or sweet onions
  • 4 large carrots peeled, thickly sliced
  • 3 Bay Leaves
  • 3 tablespoons tomato paste
  • 1 cup pastured beef or chicken broth
  • 1 can (28 ounces) crushed tomatoes
  • 1 cup red wine (anything you would drink)
  • 2 tablespoons finely chopped Italian flat-leaf parsley (optional), for garnish
  • 1 teaspoon kosher or coarse salt


  • Preheat the oven to 325°F.
  • Rub the brisket all over with oil and dust on all sides with salt and pepper
  • Place a large cast iron skillet on the stove over high heat until hot
  • Sear the brisket on all sides until golden brown
  • Remove the brisket, set aside and turn heat down to medium
  • Add the carrots and onions to the pan and cook until softened, scraping all the brown bits from the pan with a wooden spoon
  • Place the olive oil, garlic and thyme in a small bowl and stir to mix. Rub the mixture all over the brisket
  • Place the brisket, fat side up, on a roasting pan with a tight lid or Dutch oven with a tight-fitting lid. Toss in the onions, carrots, and bay leaves.
  • Whisk the tomato paste into the broth then pour over the meat and vegetables. Then pour the crushed tomatoes and red wine.
  • The liquid should cover the meat and most of the vegetables. Cover the casserole and bake the brisket until the meat is very tender, 3 to 31⁄2 hours.
  • If you are serving the brisket the next day, let it cool then put the entire casserole in the refrigerator. About an hour before serving, skim off any hardened fat, then take out the meat and cut off any excess fat from the top of the meat.
  • Slice the brisket across the grain, as thin or thick as you like, then neatly return the sliced meat to the cooking liquid. Reheat the brisket on the stovetop over medium-low heat, or in a preheated 325°F oven, until everything is warmed through and the cooking liquid has reduced and thickened up a bit, about 30 minutes in the oven, maybe less on the stovetop. Adjust seasonings as needed.
  • If you are serving the brisket right away, remove the meat from the casserole and let it rest on a platter, loosely tented with aluminum foil. Let the cooking liquid and vegetables sit for about 15 minutes, then spoon off any fat that has accumulated.
  • Place the casserole over medium-high heat and simmer, stirring occasionally, until the liquid reduces a bit, about 10 minutes. Adjust seasonings as necessary. Slice the meat neatly across the grain, return it to the pot, and remove and discard the bay leaves.
  • You can serve the brisket in the casserole or transfer it to a large shallow bowl. Remove and discard the bay leaves and sprinkle the parsley on top of the brisket, if desired.

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