No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.



Try this warm and filling brisket for a family-friendly meal perfect for a cold winter night.

  • Servings: 12

Source: The Martha Stewart Show, December 2009


  • 3 tablespoons olive oil
  • 1 (5 1/2-pound) beef brisket, top flap removed and fat trimmed
  • Coarse salt and freshly ground black pepper
  • 3 large onions (about 2 1/2 pounds), thinly sliced
  • 2 cloves garlic
  • 2 cups dry red wine
  • 1 1/2 cups red-wine vinegar
  • 8 medium carrots, cut into 1-inch pieces
  • 6 ribs celery, peeled, and cut into 1-inch pieces
  • 1 (28-ounce) can plus 1 (14-ounce) can plum tomatoes and their juices, pureed
  • 6 small turnips, peeled and cut into 1/2-inch wedges
  • 4 medium rutabagas, peeled and cut into 1-inch wedges
  • 1/4 cup chopped parsley, for garnish


  1. Preheat oven to 325 degrees.

  2. Heat 2 tablespoons olive oil in a large heavy-bottomed Dutch-oven or roasting pan over medium-high heat. Season brisket with 1 1/2 teaspoons salt and 1/4 teaspoon pepper and add to pan. Cook brisket, turning, until browned on all sides, 4 to 5 minutes per side. Transfer to a plate; set aside.

  3. Reduce heat to medium-low and add remaining tablespoon olive oil, along with onions and garlic. Cook, stirring frequently, until browned and soft, about 25 minutes. Add wine and increase heat; bring to a boil. Let boil for 2 minutes, scraping up browned bits from bottom of pan using a wooden spoon. Add vinegar, 4 carrots, 2 ribs celery, and tomatoes; stir to combine.

  4. Return brisket to pan; spoon over some of the cooking liquid and vegetables. Cover with parchment paper-lined foil and transfer to oven. Cook for 1 1/2 hours; carefully turn meat and continue cooking until very tender, about 1 1/2 hours more.

  5. One hour before brisket is finished cooking, bring a large pot of salted water to a boil. Add remaining 4 carrots and cook until tender, about 10 minutes. Remove from boiling water using a slotted spoon and set aside. Add remaining 4 ribs celery and cook until tender, about 10 minutes. Repeat process first with turnips, followed by rutabagas; set vegetables aside.

  6. Remove pan from oven and let cool slightly. Carefully remove brisket from pan and transfer to a serving platter. Working in batches, transfer liquid and vegetables to the jar of a blender, carefully blend until sauce is very smooth; season with salt and pepper. Serve brisket with sauce and boiled vegetables.

Reviews (1)

  • esteesmom 25 Mar, 2014

    DELICIOUS and the only recipe I use. I leave the veggies whole and do not puree them. I also 1 or 2 extra garlic gloves minced.

Related Topics