Christmas and New Year's Brisket Recipe


In spite of the time-consuming challenges to food prep these past few years, I've really enjoyed making my recipes. I find that I feel better, think clearer and feel less inflamed than when I'm in a mad rush to pick up fast food or pre-packaged processed food from a restaurant or grocery store. Which is why, when the holidays come around, I love to make my holiday meals from scratch. This Christmas, I opted for a slow-cooked Brisket in wine sauce with homemade mash potatoes and Bill Miller style green beans. If you don't live in Texas, Bill Miller is a popular BBQ food chain that makes these incredible green beans in a delicious, tasting tomato sauce. I have included the recipe for the brisket. If you are interested in the green bean recipe, let me know and I can include another post for the green beans as well. I hope you enjoy this recipe. Leave me your comments if you do try it and let me know if you liked it. Enjoy!

Brisket Recipe


One slab of brisket (about 1.5 -2 lbs.)

coarse kosher salt (appx.1 tsp)

pepper (appx. 1/2 tsp.)

smoked paprika (appx. 1 tsp)

powdered garlic (appx 1/2 tsp)

3 yellow medium-sized sliced onions

5 minced garlic cloves

3 large bay leaves

1 tsp of virgin olive oil

1/2 cup of Cabernet Sauvignon ( I use 1924 Bourbon barrel aged double black, because it has an oak-y flavor and it makes a great pairing with beef. I get it at our local HEB store) 

1/4 cup of water

1/4 stick of grass fed, organic butter (optional)


1. The night before, prep the meat by rubbing salt, pepper, smoked paprika, and powdered garlic on both sides, seal in foil or place in sealed baking dish in the fridge overnight (use equal portions of salt, paprika and about half the portion of coarse pepper and garlic powder).

2. On second day, add oil on a hot skillet and sear the slab on both sides, using tongs to manipulate the meat as it scorches in the heat. I also try to get all the edges. You're only going to do this for a few seconds on each side. You don't want to cook the meat, just sear each side to a nice lightly brown and toasty color. 

3. Add 3 sliced onions and the minced garlic on the bottom of the slow cooker, and place the slab over it. 

4. Once you have removed the slab from the skillet, you're going to deglaze the pan by pouring the wine onto the hot pan and slowly scrape the pan with a plastic spatula. Pour the wine from the pan, along with scraped pieces into the crockpot and over the brisket. Place the three large bay leaves on top of the brisket. Then, add 1/4 cup of water.

5. Slice up a 1/4 stick of butter into little pieces and toss it over the brisket. If you are concerned about too much fat, you can leave this step out, but the butter really adds a nice flavoring to the meat. 

6. Place the lid on the crockpot and cook the brisket on high for 7-8 hours, or until the meat cuts soft like butter. 


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