Holiday Brisket for a Crowd

Holiday Brisket, Clean Eating Dinner, Brisket Dinner, Tender Brisket, Best Brisket Recipe

Gluten Free / Dairy Free

Jewish holidays, special occasions, or just needed a comfort food meal; this has become my go to recipe for beef brisket.  It has always been a crowd pleaser. 


  •  6-9lbs beef brisket, trimmed
  • Kosher Salt
  • 3lbs of mixed onions (white, red, yellow) sliced on a mandolin about ½” thick
  • 6 cloves of garlic, minced
  • 1 cup of dry red wine
  • 1 bunch of thyme tied with twine
  • 3 cups of beef stock
  • 2 tablespoons of tomato paste
  • Extra Virgin Olive Oil
  • Freshly ground black pepper


  1. Preheat the oven to 350 degrees
  2. Season the brisket all over with Kosher salt – about 2-3 Tablespoons
  3. Heat 1 Tablespoon of olive oil in a Dutch oven or large skillet over medium heat, brown the brisket on all sides (about 3-5 minutes).  Remove from the pan and set aside.
  4. In the same pan, add 1 Tablespoon of olive oil and sauté the onions until soft and translucent.
  5. Add in the garlic and cook until fragrant (about 1 minute). Deglaze the pan with the red wine and reduce by half.
  6. In a large roasting pan, put ½ of the onion mixture.  Set the brisket on top of the onions, spread the tomato paste all over the top of the brisket and season generously with freshly ground black pepper. Cover with the remaining onions.  Add in the bundle of thyme and the beef stock.
  7. Cover with aluminum foil and bake until tender (about 4 hour).  Check periodically and add water if the moisture evaporates.  You want the brisket to be fork tender so cooking times may vary.
  8. Remove from the oven.  Allow to rest for 30 minutes.  Cut the brisket against the grain and serve with onions and pan juices.