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It’s a rare treat when we serve brisket around here, so when we do, it’s got to be top-notch. This is my go-to recipe, which is little more than pouring ready-made marinara over brisket with a couple more simple steps. The results are fabulous – tender, melt-in-your-mouth brisket slices garnished with al dente carrots and the sweet and intense flavor of slow-cooked onions and garlic.

The Montreal steak seasoning is optional, it adds a deeper element of flavor to the meat, and if you choose the spicy version, gives it a strong heat kick.

Tomato herb brisket recipe

PrintPrep30 minutes Cook Time1 hour 30 minutes Yield8 servings


  • 4-5 lb brisket
  • 2 large onions sliced
  • 5-6 cloves garlic
  • 6 carrots cut into small chunks
  • 1 tbsp Montreal steak seasoning
  • 2 24-ounce jars marinara
  • Few sprigs thyme, rosemary and parsley


  • Preheat oven to 350° F.
  • Place sliced onions in bottom of large roasting pan. Lay brisket over onions. Place garlic cloves around brisket.
  • Sprinkle with steak seasoning, and cover completely with marinara.
  • Cover tightly and cook for 2.5 hours.
  • Remove from oven and allow to sit, covered, for half an hour. Transfer brisket to cutting board and cut thinly across the grain.
  • Place sliced brisket back into pan, arrange carrot chunks and herbs around the meat, and spoon sauce over the top to completely cover. Seal tightly, and cook for another hour.
  • To serve, discard cooked herbs and replace with several fresh sprigs.
  • This brisket freezes very nicely – some say it tastes better after being frozen! You can freeze after slicing, and then reheat for 1 ½ hours at 350° to defrost and finish cooking simultaneously.

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