Perfect Christmas Brisket — The Slow-Cooked Showstopper

Brisket is the slow-cooked Christmas main that's deeply satisfying. Tender, fall-apart meat with a rich braising sauce. Works for both Christmas dinner and Hanukkah (the Jewish-American tradition). Make ahead; it's better the next day. The right cut, properly cooked.

The right cut

• Whole brisket (10-12 lbs): for a crowd
• Flat cut (4-6 lbs): more uniform; easier
• Point cut (3-5 lbs): more marbling; richer
• Quality: Prime grade if possible; Choice is fine

The recipe (serves 8-10)

Ingredients

• 5-6 lb beef brisket (flat cut)
• 3 tablespoons kosher salt
• 2 tablespoons black pepper
• 2 tablespoons paprika
• 2 tablespoons brown sugar
• 3 tablespoons olive oil
• 2 large onions, sliced
• 6 cloves garlic, minced
• 2 cups beef broth
• 1 cup red wine
• 2 tablespoons tomato paste
• 2 bay leaves
• Fresh thyme + rosemary

Method

1. Rub brisket with salt + pepper + paprika + brown sugar (24 hours ahead is best)
2. Preheat oven to 325°F
3. Sear brisket in Dutch oven (all sides; 3-4 minutes each)
4. Remove brisket; sauté onions + garlic
5. Deglaze with wine; add broth + tomato paste + herbs
6. Return brisket to pot; spoon liquid over
7. Cover; transfer to oven
8. Cook 3-4 hours until fork-tender
9. Rest 30 minutes; slice across the grain

Make-ahead

• 24-48 hours ahead is ideal (flavor improves)
• Slice cold; reheat in sauce
• Freeze up to 3 months

Cross-references

For other mains, see perfect prime rib and perfect Christmas beef tenderloin.

Perfect Christmas brisket is the slow-cooked alternative to typical mains. Rub; sear; braise low and slow. The Christmas dinner main that's even better the next day.