Secure a fan favorite with this recipe. This beef brisket is the perfect main course to serve for a family gathering, no matter the holiday!
Jump to Recipe
Holiday History Featuring the Brisket
Beef brisket is a traditional main course for Hanukkah, Passover, and Rosh Hashanah, particularly in Ashkenazi Jewish cuisine, where it has been a staple since the 1700s due to its affordability. Today, it's an iconic Jewish dish often served with latkes, kugel, or matzo ball soup. Brisket is also gaining popularity at Christmas and Easter, especially in the form of smoked brisket in Texas and the South.
Jump to:
Why You'll Love This
Holidays can be stressful, so simplify your dinner with an easy, traditional holiday beef brisket recipe. It’s tender, flavorful, and pairs perfectly with roasted vegetables. This simple dish saves time and reduces stress, and the leftovers make fantastic sandwiches—try my Brisket Sliders for a delicious idea!
Ingredients
Here is everything you will need for this brisket:
- Carrots: Add sweetness and depth, balancing the brisket’s richness.
- Celery: Contributes earthy flavor and texture to the base.
- White onions: Provide savory sweetness, enhancing the braising liquid.
- Fresh thyme sprigs: Infuse the dish with aromatic, earthy notes.
- Bay leaves: Add subtle herbal depth to the overall flavor.
- Beef brisket: The main ingredient, providing tender, flavorful meat that absorbs the spices.
- Oregano: Offers a robust, herbaceous flavor that complements the beef.
- Pepper: Adds a touch of heat and balances the richness.
- Salt: Enhances and brings out the natural flavors of the dish.
- Olive oil: Helps sauté the vegetables and garlic, creating a rich base.
- Garlic: Infuses the dish with fragrant, savory depth.
- Dry red wine: Adds acidity and complexity, helping tenderize the brisket.
- Vegetable broth: Creates a savory braising liquid, adding umami flavor.
- Tomato paste: Thickens the braising liquid and deepens the flavor.
- Horseradish: Adds a tangy kick to cut through the richness.
- Worcestershire sauce: Provides umami richness and a hint of tangy sweetness.
See recipe card below for a full list of ingredients and measurements!

Substituions & Variations
These tips below can help you adjust the recipe!
- Alcohol Free: If you prefer to go for an alcohol free route, try balsamic vinegar instead of red wine.
- Replace horseradish with Dijon mustard: Substitute horseradish with Dijon mustard for a milder, tangy sharpness that offers a more subtle contrast to the meat’s richness.
Please note that this recipe has not been tested with any other substitutions or variations than the ones listed above.
Equipment
All you will need for this recipe includes; 9"x13" baking dish, and a large skillet or pan.
Instructions
Preparation: Step One
A holiday beef brisket is easy to make, requiring only simple preparation. Start by combining 1 cup each of diced carrots, onions, and celery in a greased 9x13 inch baking dish. The mirepoix will roast with the brisket, so there's no need to cook it first. Add 3-5 sprigs of fresh thyme and 2 bay leaves for extra flavor.
Preparing the Brisket
Start with a 2.5-pound beef brisket and let it rest at room temperature to ensure even cooking and enhance flavor. Once it’s at room temperature, pat it dry to create a flavorful crust.
In a small bowl, combine 2 teaspoons of pepper, 2 teaspoons of dried oregano, and 1 teaspoon of salt. Rub the seasoning evenly over both sides of the brisket. Heat 1 tablespoon of olive oil in a large skillet over medium heat, then sear the brisket for 30-45 seconds on each side until a brown crust forms, locking in moisture and tenderness.
After searing, place the brisket fat side up on the mirepoix in the baking dish. As the fat melts, it will keep the meat moist and create tender beef with crispy edges.

The Sauce
To keep the brisket moist, this recipe uses a tomato-based sauce for added moisture. Start by heating olive oil in the skillet, then cook 3 cloves of grated garlic over medium-low heat for 2 minutes. Deglaze the pan with ¼ cup dry red wine, scraping up flavorful bits, then stir in ½ cup vegetable stock and 2 tablespoon tomato paste until smooth. Add 2 teaspoon horseradish and 1 teaspoon Worcestershire sauce, mix well, and pour over the brisket, covering the vegetables. Spread the sauce with a brush, then cover the dish and cook.

Slow & Steady Wins the Race
A holiday beef brisket is a tough cut that benefits from slow cooking to achieve a tender, fall-apart texture. For oven cooking, set the temperature between 225°F and 300°F, allowing 60-75 minutes per pound at 250°F. This recipe calls for about three hours at 250°F, mostly covered, then uncover and check the temperature after two hours. If it’s between 145°F and 160°F, leave it uncovered for 20 more minutes, aiming for a final temperature between 180°F and 200°F to avoid overcooking. Use a meat thermometer for accuracy, inserting it into the thickest part of the brisket.

Cooling and Slicing
Resting the brisket is crucial for the best texture. Once it reaches 180-200°F, remove it from the oven and let it rest for 20 minutes to allow the juices to redistribute, ensuring a moist and tender cut. Cutting too soon causes the juices to escape, leading to dry meat. After resting, place the brisket on a cutting board, remove excess fat, and slice against the grain for maximum tenderness and ease of chewing.
Serving Suggestions
This holiday brisket pairs beautifully with roasted vegetables like potatoes, carrots, or parsnips, which enhance its savory flavors. A simple green salad with a tangy vinaigrette balances the richness of the meat. For extra indulgence, serve with mashed potatoes or creamy polenta to soak up the braising liquid. Finish the meal with crusty bread to mop up any remaining sauce, ensuring no flavor is left behind.
Expert Tip
Brisket drippings make a delicious gravy, and you can use the leftover vegetables and sauce from the baking dish for the same purpose. The mirepoix serves as a flavor base, so it's not meant to be served directly with the brisket. Instead, blend the vegetables and remaining sauce to create a rich, flavorful sauce to accompany the brisket. Just be sure to remove the thyme sprigs and bay leaves before blending.
Storage
Keep the brisket in its braising liquid in an airtight container for optimal storage. It will stay fresh in the refrigerator for 3-4 days. When reheating, do so on the stovetop or in the oven to maintain its tenderness and flavor.
FAQs
Yes! It actually will make it more flavorful the longer the brisket sits.
Yes! Try vegetable broth, beef broth, or balsamic vinegar for a non-alcoholic options.
Related
Looking for more? Check these out!
Traditional Holiday Brisket
Course: Dinner, MainDifficulty: Easy8
servings30
minutes3
hoursServe this Traditional Holiday Brisket recipe at your next family gathering!
Ingredients
1 cup carrots, diced
1 cup celery, diced
1 cup white onions, diced
3-5 fresh thyme sprigs
2 bay leaves
2.5 pounds of beef brisket
2 teaspoons oregano
2 teaspoons pepper
1 teaspoon salt
2 tablespoons olive oil
3 cloves garlic, grated or minced
¼ cup dry red wine
½ cup vegetable broth
2 tablespoons tomato paste
2 teaspoons horseradish
1 teaspoon Worcestershire sauce
Directions
- Grease a 9" x 13" baking dish with olive oil and preheat the oven to 250 degrees Fahrenheit
- Dice the carrots, celery and onion. Then, add to the baking dish. Disperse the thyme and bay leaves across the vegetables.
- Allow the beef brisket to reach room temperature, then pat dry with a paper towel.
- Combine the oregano, pepper and salt in a small bowl. Sprinkle over both sides of the brisket, then use your hands to rub into the beef.
- Add one tablespoon of olive oil to a large skillet or pan, and heat over medium-high heat.
- Once the oil is sizzling, use tongs to place the brisket on the skillet. Sear each side for 30-45 seconds until a brown crust forms.
- Carefully place the brisket on top of the vegetables in the baking dish.
- Add the other tablespoon of olive oil to the pan and reduce the heat to medium low.
- Then, add the garlic and cook down for two minutes. Pour in the wine and deglaze the pan with the spatula.
- Next, add the vegetable broth and tomato paste. Whisk in the tomato paste until smooth before adding the horseradish and Worcestershire sauce.
- Remove from heat and pour over the brisket. The sauce should almost cover the vegetables and the top of the brisket should have a nice coat on it. If it does not, use a silicone brush to create a layer over the brisket.
- Cover the baking dish with a lid and place in the middle rack for two hours. After two hours, check the temperature. If the temperature is between 140-160 degrees Fahrenheit, remove the lid and allow the beef brisket to cook for twenty more minutes.
- When the brisket is between 180-200 degrees Fahrenheit, remove from the oven and allow to rest for 20 minutes. Then, place on a carving board and use a knife to trim any fat before slicing against the grain.
- To create a gravy using the brisket drillings, discard the thyme & bay leaves before blending the vegetables and sauce from the baking dish.
- Serve the sauce with the brisket if desired and your favorite roasted vegetables. Then, enjoy!
Recipe Video
Notes
- Refrigerate the brisket in an air tight container up to five days before discarding.
[…] Brisket: This holiday brisket makes the perfect main course for a Hanukkaah dinner. A wonderful recipe just waiting to be enjoyed by all. The tender beef yields a rich, deep flavor that melts in your mouth and pairs beautifully with roasted vegetables. Then, end your dinner with this matzo toffee for the perfect way to close out the night. […]