Katie Workman’s Monday Night Brisket Recipe

Cook this beef dish a day ahead to let the flavors set—and to make getting dinner on the table the next night easier.

Katie says: “This is called Monday Night Brisket because it’s the kind of dish you want to start when you have a stretch of time, like Sunday afternoon. Then you refrigerate overnight and dinner for Monday is basically prepped.”

Todd Coleman
Monday Night Brisket

[ingredients-list title=”Ingredients” serving_size=”8 to 10″]

• 1 teaspoon olive oil

• 2 teaspoons minced garlic

• 1 teaspoon dried thyme

• 1 teaspoon kosher or coarse salt

• 1⁄4 teaspoon freshly ground black pepper

• 1 first-cut beef brisket (4 to 5 pounds)

• 2 cups chopped onions

• 4 large carrots, peeled and thickly sliced

• 3 bay leaves

• 3 tablespoons tomato paste

• 1 cup low-sodium beef or chicken broth

• 1 can (28 ounces) crushed tomatoes in juice or puréed

• 1 cup red wine (any kind is fine)

• 2 tablespoons finely chopped Italian (flat-leaf) parsley (optional), for garnish

[step-list-wrapper title]
[step-item number=”1″ image_url=”” title=”” ]Preheat the oven to 325°F.[/step-item]
[step-item number=”2″ image_url=”” title=”” ]Place the olive oil, garlic, thyme, salt, and pepper in a small bowl and stir to mix. Rub the mixture all over.[/step-item]
[step-item number=”3″ image_url=”” title=”” ]Place the brisket, fat side up, in a large casserole or Dutch oven with a tight-fitting lid. Toss in the onions, carrots, and bay leaves. Blend the tomato paste into the broth then pour over the meat and vegetables. Then pour the crushed tomatoes and red wine on top. 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 3 1⁄2 hours.[/step-item]
[step-item number=”4″ image_url=”” title=”” ] 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. [/step-item]
[step-item number=”5″ image_url=”” title=”” ]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.[/step-item][/step-list-wrapper]

Excerpted from The Mom 100 Cookbook: 100 Recipes Every Mom Needs in Her Back Pocket. Copyright © 2012 by Katie Workman. Used by permission of Workman Publishing Co., Inc. New York. All Rights Reserved.

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