Tomato Basil Brisket cooked in white wine sauce is really delicious, and totally different!
If you’re one of my Jewish readers, you’re probably kinda bored of holiday food. Rosh Hashanah, then the first days of Sukkot…the food feels like it never ends…am I right?
Well today I’m sharing a totally different brisket recipe. It’s one I came up with when I needed something different to serve, so I feel it’s pretty appropriate to share today, while you are probably contemplating food for the rest of sukkos. If you’re done cooking, no fear! Tuck this gem of a recipe into the corner of your brain, and pull it out the next time you need a delicious roast recipe.
And if you don’t have a brisket on hand? I originally made this with minute steaks. It would work with swiss steak, minute roast, or other cuts of meat that do well with a low & slow cooking method. Want to make it extra festive? Throw a couple of peeled pearl onions into the sauce before baking it.
- 2½ - 3½ lb brisket (I used second cut)
- Salt and pepper to brown
- 4 medium Spanish onions, peeled and diced
- ¼ cup olive oil
- 1 pints cherry tomatoes, halved
- 10 cubes frozen basil*
- 1½ teaspoons kosher salt
- ½ teaspoon black pepper
- 1 cup white wine (sweet or dry)
- Heat a large, non-stick frying pan over medium high heat.
- Sprinkle salt and pepper over both sides of the brisket, then sear until brown on both sides. Set aside.
- Preheat oven to 350
- In a medium pot on a low-medium flame, saute the diced onions in the olive oil for about 20-30 minutes, until translucent.
- Add the halved cherry tomatoes, basil cubes, salt, pepper and wine. Stir to distribute evenly among the onions.
- Bring the mixture to a boil.
- Place the brisket in a large roasting pan, then pour the onion mixture over it.
- Cover the pan with foil and bake for 2½ to 3 hours, depending on the size of the brisket. (For a larger brisket, you might need longer than that.)
- Serve hot. Enjoy!
*Note: if frozen cubes aren’t available, you can use finely chopped fresh basil instead – use about 3 tablespoons.
Needed for this recipe: large non-stick frying pan
If you like this recipe, you’ll also love: Bourbon BBQ Ribs
Thanks for stopping by guys! I hope you love these! If you need some ideas for the remainder of your holiday menu planning, please browse my recipe index – I am sure you will get inspired! – Miriam
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I made this with 3 lbs of sliced minute steak, 3 1/2 hours at 350. Came out super soft, nearly falling apart and absolutely delicious!! Thank you!!
Rachel, did you slice the minute steaks before cooking? Also how many people does 3lb serve? This is my first time trying to make brisket…and I’m trying to understand the difference between brisket and minute steaks 🙂
Thanks!
I can’t remember the last time I did so many steps to prepare a roast, but boy was it worth it!!! My 6-year old kept asking for “more of the roast I had 4 slices of”!
As a bonus, this recipe isn’t overly sweet, and doesn’t have any processed ingredients that so many of us are sensitive to. The delicious gravy with the vegetables was perfect over some plain quinoa, so I didn’t have to potchka with the side dish.
I have also made this recipe with other cuts of meat, and it is great each time! Most recently, I made it with a turkey roast, which was excellent even at room temp or lightly reheated.
This will definitely be on the menu for the upcoming Chagim!
Hi, how can I adapt this to do in a slow cooker for shabbat lunch?
I’ve never done it, so your guess is as good as mine! Make sure there’s plenty of liquid though.
Can I use this recipe on any roast or does it have to be brisket
It will work on other roasts too. I like minute roast, French roast, etc
If I do it with minute steak do,I still wear it on both sides?
Can I use white cooking wine
Sure!
Is it absolutely necessary to sear the meat before cooking?
i noticed i dont have frozen basil. can i substitute it with fresh flavor basil (spice)?
Could I use dry red whine?
Does this freeze well? The sauce, etc?