Rachael’s Brisket Braised in Wine & Tomato

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit

Herbs and tomatoes balance out the richness of this brisket that’s served topped with a refreshing garnish of chopped pistachios, fresh herbs, and citrus.


  • 1 beef brisket, about 5 pounds, trimmed well, small fat cap on top
  • 2 tablespoons olive oil
  • Salt and pepper
  • 4 ribs of celery with leafy tops, chopped
  • 8-10 rainbow carrots, divided, 2 peeled and coarsely chopped and the remaining peeled and halved lengthwise
  • 2 large onions, chopped
  • 8 cloves garlic, crushed
  • 1 ½ teaspoons cumin, or half a palmful
  • 1 ½ teaspoons smoked sweet paprika, or half a palmful
  • 1 ½ teaspoons oregano, or half a palmful
  • 1 teaspoon juniper, optional
  • ¼ teaspoon ground allspice
  • 2 tablespoons sundried tomato or tomato paste
  • 2 large fresh bay leaves
  • A bundle or a small handful each of rosemary and thyme, tied with kitchen string
  • One 28-ounce can San Marzano or plum tomatoes
  • 1 bottle red wine
For the Gremolata
  • 1 cup chopped carrot tops, parsley, celery tops, dill and mint combined
  • 1 tablespoon lemon zest
  • 2-4 tablespoons fresh horseradish, grated and added to taste
  • ¼ cup chopped pistachio


Pat brisket dry and bring to room temp for 30 minutes.

Heat a large Dutch oven over high heat with olive oil, 2 turns of pan, and preheat oven to 350˚F with rack at center oven. Season meat with salt and pepper and brown both sides, fat cap down first, and brown evenly, about 10 minutes. Remove, then reduce heat a bit and add the celery, 2 chopped carrots, onions, garlic, spices, tomato paste and herbs, stir 4-5 minutes, then add tomatoes and break them up, add wine and bring to boil, then add beef back, cover and roast 3 hours.

For the gremolata, combine the finely chopped herbs, lemon zest and fresh horseradish to taste. Stir in the chopped nuts just before serving.

After 3 hours, uncover the brisket and add remaining carrots, nesting them under and around the beef, fat cap up. Roast 30 minutes more or until carrots are just tender and top of beef is browned, and remove from oven. Let rest 10 minutes, then skim fat and remove the beef. Slice against grain, and surround with carrots. Whisk and thicken sauce over moderate heat, then spoon over meat and pass at table.

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