Beef Brisket Flat Half is slow-cooked to perfection. Try this favorite Brisket recipe today.
Heat oven to 325°F. Rub garlic over surface of beef Brisket. Heat large skillet or large braising pan over medium heat until hot. Place brisket in skillet, fat side down first; brown evenly on both sides. Remove brisket from skillet; season with salt and pepper. Pour off drippings if using same pan in oven.
Add onions to large braising or baking pan. Place brisket over onions. Top brisket with wine, tomatoes, celery, rosemary, thyme and bay leaf. Cover and cook in 325°F oven 3 hours, basting occasionally with cooking liquid.
Add carrots and parsley to cooking liquid; continue cooking, uncovered, for 30 minutes or until brisket and carrots are tender.
Remove brisket; keep warm. Skim fat from cooking liquid; discard rosemary and bay leaf. Remove fat from brisket, then carve brisket diagonally across the grain into thin slices; serve with some of the cooking liquid; garnish with parsley.
Test Kitchen Tips Brisket can be made ahead and refrigerated. When ready to serve, skim fat from cooking liquid and reheat until hot. Place sliced brisket in large roasting pan and pour warm liquid over beef, cover and reheat in preheated 350°F oven for 30 to 45 minutes, or until heated through.