This delicious, affordable brisket proves that you don't have to blow your budget to have a special holiday feast.

This article originally appeared in our Holiday 2020 issue. Get the magazine here.

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Credit: Photography by Paola + Murray

Recipe Summary test

total:
7 hrs
Yield:
8 to 10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 300°.

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  • In a small bowl, mix 2 tbsp. kosher salt, 2 tbsp. black pepper, 6 of the chopped garlic cloves, and the thyme. Rub the mixture evenly on both sides of the brisket, pressing to adhere. In the bottom of a large roasting pan, arrange the onion slices in a single layer. Place the brisket on top, fattier-side up. Roast, uncovered, for 1 hour.

  • Meanwhile, in a medium bowl, whisk the stock and the Worcestershire. After an hour of cooking, remove the roasting pan from the oven and add the stock mixture. (You want about 1/3 inch of liquid in the pan; add water if you don’t have enough.) Cover the pan tightly with a double layer of foil, making sure there aren’t any gaps. Roast until the meat is fork-tender, about 5 hours more. Transfer the brisket to a platter. Tent with foil and let the meat rest while you make the mushrooms. Skim the fat from the surface of the liquid in the pan.

  • Increase the oven temperature to 450°. On a large rimmed baking sheet lined with parchment, toss the mushrooms with 3 tbsp. oil; season with salt and pepper. Spread the mushrooms in an even layer. Roast until tender and crispy at the edges, about 25 minutes.

  • In a small bowl, whisk the remaining chopped garlic, the parsley, rosemary, panko, the remaining 1 tbsp. oil, and the lemon zest and juice. Season with salt and pepper. Spoon the mushrooms with juices into a large bowl. Toss with the herb mixture.

  • Slice the brisket across the grain. Spoon some of the liquid from the pan over the meat. Serve with the mushrooms.

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