Matt's Whole Brisket With Tomato Gravy Recipe

Name: Matt's Whole Brisket With Tomato Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup minced garlic (about 12 cloves); 2 tablespoons finely chopped fresh rosemary; 2 tablespoons freshly ground black pepper, more to taste; 1 tablespoon kosher salt, more to taste; 2 teaspoons light or dark brown sugar; 1 tablespoon crushed red pepper; 1 tablespoon smoked or hot paprika; 1 8-to-9-pound whole brisket, trimmed (see note); 1/4 cup extra virgin olive oil; 3 cups chopped yellow onions (about 2 large onions); 1 35-ounce can plus 1 28-ounce can (about 7 cups) peeled tomatoes and liquid; 1 1/4 cups fruity white wine

Servings: persons

1/4 cup minced garlic (about 12 cloves)
2 tablespoons finely chopped fresh rosemary
2 tablespoons freshly ground black pepper, more to taste
1 tablespoon kosher salt, more to taste
2 teaspoons light or dark brown sugar
1 tablespoon crushed red pepper
1 tablespoon smoked or hot paprika
1 8-to-9-pound whole brisket, trimmed (see note)
1/4 cup extra virgin olive oil
3 cups chopped yellow onions (about 2 large onions)
1 35-ounce can plus 1 28-ounce can (about 7 cups) peeled tomatoes and liquid
1 1/4 cups fruity white wine

1
Preheat oven to 450 degrees.
2
In a bowl, combine garlic, rosemary, pepper, salt, brown sugar, red pepper and paprika.
3
Place brisket fat-side up in a large, deep roasting pan (about 13 by 16 inches) and rub all over with mixture.
4
Roast brisket, uncovered, for 20 minutes.
5
While brisket cooks, pour olive oil into a large saucepan over medium heat and add onions.
6
Saute, stirring occasionally, until onion softens, about 5 minutes.
7
Add tomatoes and their liquid, bring to a boil, then reduce to a simmer.
8
Stir occasionally, breaking tomatoes with a spoon or whisk.
9
Simmer uncovered for 10 minutes and season to taste with salt and black pepper.
10
Remove brisket from oven.
11
Reduce oven temperature to 325.
12
Pour 1 cup wine and the tomato sauce over brisket.
13
Cover pan as tightly as possible with foil and roast for 3 1/2 hours, turning once at 2 hours and again at 3 hours, each time carefully replacing foil.
14
Transfer brisket to a platter.
15
Allow sauce to settle for a moment in pan, then, using a slotted spoon, transfer to a blender, allowing fat to strain out.
16
Puree until smooth, adding remaining 1/4 cup wine.
17
Season to taste with salt and black pepper.
18
Slice brisket diagonally from thinnest end in 1/4-inch slices.
19
Serve with sauce.

265

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup minced garlic (about 12 cloves), 2 tablespoons finely chopped fresh rosemary, 2 tablespoons freshly ground black pepper, more to taste, 1 tablespoon kosher salt, more to taste, and more.

Yes, Matt's Whole Brisket With Tomato Gravy falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Matt's Whole Brisket With Tomato Gravy

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions