Brisket (Yummy and Easy)

A tender holiday brisket browned in the oven, then braised under onions, carrots, celery, mushrooms and potatoes with brown sugar and sherry until fork-soft.

Naturally gluten-freeDairy-freeFreezer-friendly

Allergens: none of the major food allergens in the ingredients as written. Check package labels, which can change.

From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.

Sliced braised brisket with onions, carrots, celery, mushrooms and potatoes in a serving dish
  • Prep 20 min
  • Cook 3 hr 30 min
  • Total 3 hr 50 min

Updated

Jump to: Ingredients | Instructions | Tips | Print recipe

Sandra Mills's brisket is, in her words, yummy and easy. The brisket roasts uncovered first until brown, then is covered with onions, carrots, celery and lots of whole mushrooms, sprinkled with brown sugar and doused with sherry, sealed in foil and braised.

Potatoes go in for the last hour. Slice it and serve it hot with the vegetables.

Ingredients

  • 3 to 5 pound single brisket
  • 3 large onions
  • 6 carrots, cut in large slices
  • 1 cup of celery in wide slices
  • Lots of whole mushrooms and any other vegetables you like
  • 3/4 cup brown sugar
  • 1 1/2 cups cheap sherry
  • 1 can small whole potatoes, drained, or fresh potatoes cut in quarters

Instructions

  1. Brown. Put the brisket into a large roasting pan and bake for 1 1/2 hours at 325°F. It should be brown.
  2. Add the vegetables. Cover with all the vegetables except the potatoes. Sprinkle the brown sugar on top and pour the sherry over it.
  3. Braise. Seal with foil and bake for 1 hour. Add the potatoes and reseal.
  4. Finish. Bake for 1 hour or more, until the meat is soft. Take the meat out and slice across the grain. Serve hot.

Gluten-freeDairy-freeBudget-friendly

Tips

  • To freeze: cool it quickly, pack it in airtight containers or freezer bags, and freeze up to 3 months. Thaw overnight in the refrigerator and reheat to 165°F.
  • Brisket slices more neatly when cooled; it reheats beautifully in its juices, so it is ideal to make a day ahead.

Printable: safe cooking temperatures chart (PDF).

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: Zinfandel or Syrah, or an amber ale. Wine pairing guide

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