Rosemary-Rubbed Beef Brisket Rosemary-Rubbed Beef Brisket

Image: Joe Kim | Food Styling: Claire Stancer | Prop Styling: Laura Branson


Brisket becomes ultra-tender when braised in red wine and beef broth. It makes the perfect centrepiece for a holiday meal. If the brisket has the fat attached (which is ideal for maximum moistness), place it fat side up in the roasting pan.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: December 2012



Stir together garlic, rosemary, 2 tbsp of the oil, mustard, onion powder and pepper; rub all over brisket. Cover and refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Sprinkle brisket with salt. In large skillet, heat remaining oil over medium-high heat; brown brisket all over. Transfer to large roasting pan.

Stir wine with broth; pour into pan. Cover and braise in 325°F (160°C) oven until fork-tender, 3 to 4 hours. Transfer to cutting board and tent with foil; let stand for 10 minutes before thinly slicing across the grain.

Meanwhile, strain pan juices through fine sieve; skim off fat. Return juices to pan and bring to boil. Whisk cornstarch with 2 tbsp water; whisk into pan and cook, whisking, until slightly thickened, about 1 minute. Serve with brisket. (Make-ahead: Let brisket and sauce cool for 30 minutes. Return brisket to sauce; cover and refrigerate for up to 24 hours. Thinly slice across the grain; arrange in sauce. Cover and reheat in 325°F/160°C oven until hot, about 1 hour.)

Nutritional facts Per each of 12 servings: about

  • Sodium 271 mg
  • Protein 28 g
  • Calories 381.0
  • Total fat 28 g
  • Potassium 470 mg
  • Cholesterol 97 mg
  • Saturated fat 10 g
  • Total carbohydrate 3 g


  • Iron 20.0
  • Folate 3.0
  • Calcium 2.0
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Rosemary-Rubbed Beef Brisket