Brisket with Chunky Tomato Sauce

12 Servings


  • 1 fresh beef brisket (4 1/2 pounds)
  • 1 teaspoon salt
  • 1/4 to 1/2 teaspoon pepper
  • 1 tablespoon olive oil or canola oil
  • 3 large onions, chopped
  • 2 garlic cloves, minced
  • 1 cup dry red wine or beef broth
  • 1 can (14 1/2 ounces) diced tomatoes, undrained
  • 2 celery ribs with leaves, chopped
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, crushed
  • 1 bay leaf
  • 1 pound carrots, cut into 1/2-inch slices


Season brisket with salt and pepper; brown on both sides in oil in a Dutch oven. Remove and keep warm. In the same pan, sauté onions and garlic until tender. Place brisket over onions. Add wine or broth, tomatoes, celery, thyme, rosemary and bay leaf.

Cover and bake at 325 degrees F for 2 hours, basting occasionally. Add carrots; bake 1 hour longer or until meat is tender. Discard bay leaf. Cool for 1 hour; cover and refrigerate overnight.

Trim visible fat from brisket and skim fat from tomato mixture. Thinly slice beef across the grain.

In a saucepan, warm tomato mixture; transfer to a shallow roasting pan. Top with sliced beef. Cover and bake at 325 degrees F for 30 minutes or until heated through. Serve sauce over beef.

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Recipe reprinted by permission of Reiman Publications, LLC. © 2002. All rights reserved.

RecID 6672

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