Bev’s Beef Brisket

from Family-Style Recipes at the Hali’imaile General Store

My mother used to make beef brisket in one of those cooking bags: she would put the vegetables on the bottom, the brisket on top of them, sprinkle a packet of Lipton’s onion soup mix over the beef, fill the bag with liquid, seal it, and cook it in the oven. The important things my mother taught me about cooking brisket were to keep it completely covered in liquid, cook it slowly, and leave it whole and with the fat on so the end product is tender and juicy. I’ve discarded the soup mix. Instead I use a good stock and some red wine for great flavor. Serve beef brisket with some roasted fingerling potatoes.


1 cup coarsely chopped onions
1 cup peeled and coarsely chopped carrots
1 cup coarsely chopped celery
8 shallots, cut in half
2 tablespoons minced garlic cloves
5 pounds whole beef brisket
Freshly ground black pepper
8 cups chicken or beef stock
1 cup red wine
6 fresh thyme spigs
3 fresh rosemary sprigs


1. Preheat the oven to 325 degrees F.

2. In a deep roasting pan, add half of the chopped onions, carrots, and celery. Add the shallots and garlic to the pan. Season the brisket with salt and pepper. Place the brisket on top of the vegetables. Sprinkle the rest of the vegetables over the top of the brisket.

3. Pour the stock and the wine into the roasting pan; the liquid should completely cover the brisket. Cover the pan tightly with aluminum foil and place it in the oven. Roast for 3 hours, or until a knife easily pierces through the beef. When the beef is tender, transfer the beef to a platter.

4. To prepare the sauce, strain the remaining liquid through a fine-mesh sieve into a saucepan over medium-high heat, and reduce by half. Reserve the cooked vegetables. Place the saucepan over low heat; add thyme and rosemary sprigs.

5. Place the cooked vegetables into a food processor and puree. Add the vegetable puree to the strained liquid and stir to blend. Cook for 6 to 8 minutes, or until the sauce is heated through.

6. Trim any fat off of the brisket and slice into 1/2 inch slices. Serve with the sauce.

Serves 6