MAKE-AHEAD BEEF BRISKET — This brisket is removed from the oven during the cooking process and sliced. Then it’s returned to the oven to finish cooking in a savory, tomato based sauce. Cover and refrigerate, then return to a Dutch oven the next day to reheat.
A few years ago I started serving beef brisket for our Christmas dinner, and this Make-Ahead Beef Brisket is my go to holiday recipe. It’s so flavorful and delicious, and believe it or not, it actually tastes better the second day!
You can, of course, serve it right from the oven on day one. It’s still amazing! Since you slice the brisket part-way through cooking, each and every slice gets simmered in the savory tomato based sauce, which means every pieces is moist, juicy and delicious.
But who doesn’t love a make-ahead recipe during the busy holiday season? Especially when it’s your main dish!
Keeping the fully cooked brisket in the refrigerator for a day (or two) allows the flavors to mingle and makes this special dish even more special.
All you have to do for your holiday feast is pop the brisket back in the oven for an hour or so to reheat. Remember, it’s already sliced, so it won’t take to long to warm through.
This brisket is delicious served with the pan juices, but I like to use the juices to make a simple pan gravy that’s the perfect accompaniment to this tender cut of beef.
If you’ve never made pan gravy before this tutorial will explain the process for you. Trust me, it’s super simple and adds so much to the meal.
I like to serve this brisket with a side of mashed potatoes–it’s the ultimate holiday comfort food. And isn’t that what the holidays are all about?
This brisket has become a holiday tradition that my whole family looks forward too. Plus, the leftovers are amazing–if you have any.
If you want to free up time to enjoy friends and family this holiday season, you’ll definitely want to try this Make-Ahead Beef Brisket. I hope you love it as much as we do.
Be sure to save this Make-Ahead Beef Brisket recipe to your favorite Pinterest board for later.
Here’s what you’ll need to make Make-Ahead Beef Brisket
- Beef brisket
- Salt and pepper
- Olive oil
- Produce: onions, garlic, carrots
- Tomato paste
- 1 (6 lb.) beef brisket, trimmed
- 1-2 tablespoons flour, for dusting
- Salt and pepper, to taste
- 3 tablespoons olive oil
- 2 medium onions, peeled and sliced
- 3 tablespoons tomato paste
- 3-4 cloves garlic, peeled and sliced
- 1 cup baby carrots
- Preheat oven to 375 degrees. Lightly grease a large Dutch oven or roasting pan with a lid.
- Dust the brisket with flour and season generously with salt and pepper. Heat the oil in the Dutch oven over medium-high heat. Add the brisket and cook until brown and crusty, about 6 minutes per side.
- Transfer the brisket to a large platter or baking sheet; set aside. Add the onions to the Dutch oven and cook until soft, about 10 minutes.
- Remove the pot from the heat and place the brisket over the onions, along with any juices that have accumulated on the platter. Spread the tomato paste evenly over the brisket.
- Add the garlic and carrots to the pot. Cover and cook for 1 1/2 hours.
- Transfer the brisket to a cutting board. Using a sharp knife, thinly slice the brisket across the grain. Return the slices to the pot overlapping each other, along with any juices from the cutting board. Add a tablespoon of water to the pot.
- Lower the oven to 325 degrees. Return the brisket to the oven, covered, and cook until fork tender, 3-4 more hours. Check once or twice during cooking and add more liquid if needed, a tablespoon at a time. Each time you check, spoon some pan juices over the brisket.
- You can serve the brisket immediately, or cover it loosely with foil and refrigerate overnight. To reheat, skim and fat from the surface and reheat in a covered Dutch oven for about one hour, until just warmed through.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 70Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 8mgSodium: 38mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 3g
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Who Dished It Up First: Adapted from Epicurious