Christmas Brisket
Transform your holiday table into a feast of comfort and flavor with this melt-in-your-mouth Christmas Brisket. Slowly braised to perfection, this 4-pound beef brisket is seared for a flavorful crust and then simmered in a rich, festive sauce made with red wine, beef broth, canned tomatoes, and a cozy blend of cinnamon and allspice. Infused with the warmth of fresh thyme and bay leaves, this hearty dish is rounded out with tender chunks of carrots and parsnips for a complete meal. Perfect for holiday gatherings, this recipe combines simplicity with wow-factor, delivering fork-tender results and a savory-sweet sauce that’s perfect for drizzling over each slice. Whether you're serving it alongside creamy mashed potatoes or as the star of the show, this Christmas Brisket is sure to become a new seasonal tradition.
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Recipe Information
Ingredients
- 4 pounds Beef brisket
- 2 tablespoons Olive oil
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 large Onions, thinly sliced
- 4 cloves Garlic cloves, minced
- 2 cups Beef broth
- 14 ounces Diced tomatoes (canned)
- 1 cup Red wine
- 2 tablespoons Brown sugar
- 2 tablespoons Worcestershire sauce
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Allspice
- 4 sprigs Fresh thyme
- 2 Bay leaves
- 3 medium Carrots, cut into chunks
- 3 medium Parsnips, cut into chunks
Instructions
Preheat your oven to 325°F (163°C).
Season the brisket on both sides with salt and pepper.
Heat the olive oil in a large oven-safe Dutch oven or heavy pot over medium-high heat. Sear the brisket on both sides until browned, about 4-5 minutes per side. Remove and set aside.
In the same pot, add the sliced onions and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute.
Deglaze the pot by pouring in the red wine, scraping the bottom with a wooden spoon to release any browned bits. Let it simmer for 2-3 minutes.
Add the beef broth, diced tomatoes (with their juices), brown sugar, Worcestershire sauce, cinnamon, and allspice. Stir to combine.
Return the brisket to the pot, making sure it is nestled into the liquid. Add the thyme sprigs and bay leaves.
Cover the pot with a lid and transfer it to the preheated oven. Cook the brisket for 3 hours, flipping it halfway through.
After 3 hours, add the carrots and parsnips to the pot, surrounding the brisket. Cover and cook for an additional 1 hour, or until the brisket is tender and the vegetables are soft.
Remove the brisket from the pot and let it rest for 10 minutes on a cutting board before slicing against the grain.
Skim any excess fat from the surface of the sauce, then serve the sliced brisket with vegetables and ladle the sauce over the top.
Nutrition Facts
Calories |
5207 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 249.6 g | 320% | |
| Saturated Fat | 89.1 g | 446% | |
| Polyunsaturated Fat | 11.2 g | ||
| Cholesterol | 1706 mg | 568% | |
| Sodium | 14655 mg | 637% | |
| Total Carbohydrate | 174.7 g | 64% | |
| Dietary Fiber | 38.3 g | 137% | |
| Total Sugars | 74.9 g | ||
| Protein | 554.2 g | 1108% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 676 mg | 52% | |
| Iron | 59.5 mg | 331% | |
| Potassium | 9184 mg | 195% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
