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All-time favorite brisket 



A simple and delicious beef brisket, slathered in homemade gravy. Perfect for a Sunday night dinner.


EBF Beef Brisket​​

4 thick-sliced bacon strips

3 cups onions, chopped

1 1/2 cups carrots, diced

1 cup celery, chopped

1 tablespoon garlic, minced

12 parsley sprigs

4 thyme sprigs

2 bay leaves

1/4 teaspoon black peppercorns

1 cup beef stock

1 cup red wine


2 tablespoons red wine vinegar

1 tablespoon tomato paste

1 tablespoon flour

1 tablespoon soft butter


Preheat oven to 350 degrees F.

Use a large Dutch oven, crisp bacon and remove bacon.

Season the brisket with salt and pepper. Brown both sides of brisket in bacon droppings about seven minutes per side. Remove brisket.

Sauté onions, carrots, celery, and garlic in the drippings for about five minutes. Add parsley, thyme, bay leaves, peppercorns and brisket to pot.

Add beef broth and wine. Bring to a boil on stove top.

Take off the heat. Place in the oven and cover. Cook until tender about 3 hours. Flip brisket midway through cooking.

Remove brisket from oven and pot to rest.

To make sauce, strain juices from the pot and discard solids. Place juices into the pot and stir in vinegar and tomato paste. Combine flour and butter in a separate bowl. Slowly add flour mixture to the pot. The sauce will thicken and become glossy.


Drizzle gravy over sliced brisket. Serve and enjoy!

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