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Brisket – You don’t wanna risk it

When it comes to brisket, don't risk it with a mediocre recipe... Use this recipe for a perfectly juicy and delicious brisket.

brisket risk it
  • Duration
  • Cook Time
  • Prep Time
  • 6Servings


  • 2 tablespoons canola oil
  • 3 pounds brisket cut beef
  • salt and pepper to taste
  • All-purpose flour (enough for a light dusting on the meat) or Potato Starch on Passover
  • 2 onions, chopped
  • 3 carrots
  • 3 stalks celery
  • 1 cup red wine
  • ½ cup chicken broth
  • 2 tablespoons tomato paste
  • 1 bay leaf


  1. Heat oil on medium heat in a large pot that you can close with a lid.
  2. Rub meat with salt and pepper. Dust with flour. 
  3. Place the meat in the hot oil and cook each side for a minute or so until it gets crispy and seals in the juiciness.
  4. Remove the meat and add the onion, carrot , and celery.
  5. Add wine, chicken broth and tomato paste. Add salt, pepper and bay leaf. Stir to get the crispy bits from the bottom of the pan.
  6. Place the meat back in and cover. Turn heat to low and cook for 2-3 hours, or 50 minutes per pound of meat.

    *Secret insider tip: Remove the meat and let it cool before slicing. It will cut much better! Save the juice and veggies, of course. You can reheat the meat before serving.