For an easy yet impressive holiday meal, make this Christmas brisket recipe. Inspired by the flavors and fruits of the season, including cinnamon, figs and plums, this beef brisket recipe is the perfect main dish for any holiday special occasion.
In case you’re only familiar with corned beef brisket thanks to St. Patrick’s Day, this holiday recipe will give you a whole new appreciation. Brisket is a tougher cut of meat that’s full of connective tissue, making it well suited towards a low and slow cooking process. While this recipe calls for low and slow braising in a Dutch oven, you can also prepare it in a slow cooker.
Jump to:
Why this recipe works
- Seasonal flavors – this time of year calls for rich and hearty meals, and this recipe is just that. A rich broth that is flavored with ginger, cinnamon, and the sweetness of dried fruit, it is the perfect dish for the holiday season.
- Simple and effective cooking method – after you gather your list of ingredients and assemble everything in the pot, you simply let it cook away for several hours while you go about your business. Perfect for this busy time of year. And the slow cook produces rich and tender results.
Ingredients
- 3-4 flat cut brisket – specialty markets such as Whole Foods typically carry brisket year round, while standard grocers may only carry it around the holidays and St. Pat’s Day.
- Dried fruit – this recipe calls for a mix of apricots, prunes and figs. Feel free to use all 3 or just one!
- Onions, garlic, thyme and ginger – often referred to as aromatics, when cooked together, these fresh vegetables and herbs add layers of flavor and depth to the dish.
- Dried spices including paprika, cinnamon, cumin, coriander and a pinch of cayenne offer a perfect blend of savory, spicy and sweetness. They also give the brisket a beautiful, mouth watering aroma!
- Carrots or other seasonal root vegetables
- Red wine, whole tomatoes and beef broth – these are the braising liquids that will help create a flavorful, rich and thick broth that will perfectly tenderize the meat!
Step-by-step instructions
Preparing the brisket & aromatics
Season the brisket generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat, and brown the brisket on both sides, for about 5 minutes each. Transfer brisket to a large plate.
Lower to medium heat and in the same pot, add the sliced onion and cook till soft and golden brown, stirring often. Stir in the fresh thyme, grated ginger and garlic cloves, and then add the dried spices, as well as a generous pinch of salt and black pepper. Cook till fragrant and aromatic, about 3 minutes.
Add the red wine and with a wooden spoon, stir and scrape up any yummy browned bits from the bottom of the pot. Cook on a low simmer for about 5 minutes, till wine is cooked down and thickened.
Braising the meat and fruit
Add in the beef broth, whole canned tomatoes and carrots, stirring well, then bring to a low boil. Stir in the dried fruit.
Return the brisket to the pot fat side up, making sure to nestle the cut of meat into the rich broth, and spoon some of the cooking liquid, fruit and vegetables on top of the brisket. Moisten a piece of crumpled parchment paper with water and place it over the brisket. This little trick is one I learned from Julia Turshen, and will help keep the top from drying out.
Cover and cook for 2-2.5 hours. While the brisket slow cooks, you can get everything else ready for Christmas dinner.
The brisket is cooked through when an instant read meat thermometer registers about 160-165. Place on a cutting board, tent with aluminum foil and let the meat rest for 10 minutes or so. Slice against the grain with a sharp knife and serve, surrounded by the onions, dried fruit and rich sauce.
Recipe FAQ’s
Serve this holiday beef brisket with mashed potatoes or egg noodles, and a nice seasonal salad. Maybe one made with persimmons or pomegranates?
First sear the brisket on both sides, as directed above. Then place all remaining ingredients in the slow cooker, and nestle the seared brisket into the sauce and vegetables. Cook on low for 8-9 hours or high for 6 hours.
Additional Tips
Leftover brisket makes a delicious filling for tacos. Simply dice up and reheat, and serve alongside warm tortillas and taco toppings.
Similar Christmas brisket recipes call for chopping up the dried fruit before cooking, and I think that’s a great idea.
Tried this recipe? Please leave a comment and/or rating, letting me know how you enjoyed it! Connect with me on Instagram and Pinterest, and never miss a post by signing up for my weekly newsletter!
Christmas Brisket Recipe
Equipment
- Dutch Oven
Ingredients
- 3 lb beef brisket
- 1 onion thinly sliced
- 6 garlic cloves crushed
- 3 large carrots cut into chunks
- 1 14.5 ounce can whole peeled tomatoes
- ¾ cup dry red wine
- 2 cups beef broth
- 3 sprigs of fresh thyme
- 1 tbsp grated ginger
- 1 tsp paprika
- 3 tsp cumin
- 1 tsp coriander
- ¼ tsp cayenne
- ½ tsp cinnamon
- 10-12 dried prunes
- 10-12 dried apricots
- 10-12 dried figs
- salt & pepper
- 3 tbsp olive oil
Instructions
- Season the brisket generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat, and brown the brisket on both sides, for about 5 minutes each. Transfer brisket to a large plate.
- Lower to medium heat and in the same pot, add the sliced onion and cook till soft and golden brown, stirring often.
- Stir in the fresh thyme, grated ginger and garlic cloves, and then add the dried spices, as well as a generous pinch of salt and black pepper. Cook till fragrant and aromatic, about 3 minutes.
- Add the red wine and with a wooden spoon, stir and scrape up any yummy browned bits from the bottom of the pot. Cook on a low simmer for about 5 minutes, till wine is cooked down and thickened.
- Add in the beef broth, whole canned tomatoes and carrots, stirring well. Bring to a low boil, then stir in the dried fruit.
- Return the brisket to the pot fat side up, making sure to nestle the cut of meat into the rich broth, and spoon some of the cooking liquid, fruit and vegetables on top of the brisket.
- Moisten a piece of crumpled parchment paper with water and place it over the brisket. Cover and cook for 2-2.5 hours.
- Once the brisket is cooked through (an instant read meat thermometer should register about 160-165), place on a cutting board, tent with aluminum foil and let the meat rest for 10 minutes or so. Slice against the grain with a sharp knife and serve on a platter, surrounded by the onions, dried fruit and yummy rich sauce.
Taylor Christine says
Great recipe that created really yummy and tender brisket, Especially loved the rich sauce