It’s a rare treat when we serve brisket around here, so when we do, it’s got to be top-notch. This is my go-to recipe, which is little more than pouring ready-made marinara over brisket with a couple more simple steps. The results are fabulous – tender, melt-in-your-mouth brisket slices garnished with al dente carrots and the sweet and intense flavor of slow-cooked onions and garlic.
The Montreal steak seasoning is optional, it adds a deeper element of flavor to the meat, and if you choose the spicy version, gives it a strong heat kick.
Tomato herb brisket recipePrint
- 4-5 lb brisket
- 2 large onions sliced
- 5-6 cloves garlic
- 6 carrots cut into small chunks
- 1 tbsp Montreal steak seasoning
- 2 24-ounce jars marinara
- Few sprigs thyme, rosemary and parsley
- Preheat oven to 350° F.
- Place sliced onions in bottom of large roasting pan. Lay brisket over onions. Place garlic cloves around brisket.
- Sprinkle with steak seasoning, and cover completely with marinara.
- Cover tightly and cook for 2.5 hours.
- Remove from oven and allow to sit, covered, for half an hour. Transfer brisket to cutting board and cut thinly across the grain.
- Place sliced brisket back into pan, arrange carrot chunks and herbs around the meat, and spoon sauce over the top to completely cover. Seal tightly, and cook for another hour.
- To serve, discard cooked herbs and replace with several fresh sprigs.
- This brisket freezes very nicely – some say it tastes better after being frozen! You can freeze after slicing, and then reheat for 1 ½ hours at 350° to defrost and finish cooking simultaneously.