brisket (5-6 lbs.)
1 tbsp. kosher salt
1/2 tsp. pepper

  • trim fat cap to 1/4” thick
  • rub with salt and pepper, wrap, and chill overnight

1 clove of garlic, halved
2 tbsp. olive oil

  • unwrap brisket and pat dry with paper towels
  • rub all over with garlic
  • score fat cap in a criss-cross pattern
  • heat oil in a large casserole dish and sear 2-3 minutes on each side

2 onions, chopped
16 baby carrots, chopped
4 celery stalks, chopped
3 cloves garlic, crushed

  • remove brisket and set aside
  • add onions, carrots, and celery to the pan and cook for 2 minutes
  • add garlic and continue cooking until softened, about 5-6 minutes

15 oz. can diced tomatoes
2 cups beef or chicken broth
1 bay leaf
2 cloves garlic, thinly sliced
1 tbsp. thyme

  • remove 2/3 of vegetables and set aside
  • add tomatoes, broth, and bay leaf, stirring and scraping up any browned bits
  • return brisket (fat side up) and any juices to the pan, and spoon reserved vegetables over it
  • add garlic and thyme, and top up with additional broth as needed to make sure the brisket is 2/3 submerged (not fully submerged)
  • bring to a boil, then cover and transfer to a 325°F oven, cooking until fork-tender (about 3 hours)

juice of 1 lemon
1/2 cup water, if needed

  • separate out fat from the juices, and line a serving dish with a third of the sauce
  • slice the brisket against the grain, arrange on top of sauce
  • add lemon juice to remaining sauce, and add water as needed to adjust the consistency, then pour over brisket and serve

source: https://www.latimes.com/recipe/best-brisket-ever

01/02/2025: i made this a few nights ago and it was a bit of a rigamarole, because i don’t have a dish large enough for a whole brisket that can sear/boil on the stovetop and then go in the oven. so i wound up searing the brisket in a frying pan by rotating it and hanging it over the edge to get each half, then sauteeing the veggies separately and combining it all in a 9x13” glass baking dish. all that said, it was very tender and flavorful. so i look forward to making changes to the veggies and spices to bend it more towards bbq. the other difference between this dish and when i have smoked briskets is that i had a whole usda choice brisket, which i don’t see generally. so it might make sense to wait for jewish holidays when i can find better quality cuts to try to smoke brisket again.