Skip to main content

Roast Brisket

A tried-and true favorite and an excellent holiday dish.

  • Duration
  • Cook Time
  • Prep Time
  • 10-12 ServingsServings


  • 5-6 lb (2.3 to 2.7 kg) brisket, well trimmed
  • 2-3 garlic cloves
  • 1 small onion, halved
  • 2 tablespoons vinegar or lemon juice
  • 1/4 cup red wine
  • 1/4 cup oil
  • 1/4 cup honey
  • 1/4 cup cola
  • 3 tablespoons ketchup
  • 2-3 teaspoons salt (to taste)
  • 1 teaspoon paprika
  • 1/4 teaspoon freshly ground black pepper


Place brisket in large, sprayed roasting pan.

Steel Blade: Process garlic and onion until minced. Add remaining ingredients and process a few seconds longer to blend. Pour over brisket, making sure to cover all surfaces. Cover pan with aluminum foil. Marinate in refrigerator for 1 to 2 hours, or up to 24 hours. Baste occasionally.

Bake, covered, in preheated 300°F oven for 5 hours, until very tender (about 1 hour per lb). When cool, refrigerate. Slices better the next day. Remove hardened fat and discard.

Keeps 2 to 3 days in the refrigerator. Reheats and/or freezes well.

Slow Cooker Method:

Combine all ingredients in sprayed slow cooker insert and marinate up to 24 hours in the refrigerator. Place insert in slow cooker and cook, covered, on Low for 10 to 12 hours.

Source: Excerpted from The New Food Processor Bible (Whitecap Books) by Norene Gilletz