Brisket of Beef

Mark Boughton
  • Yield: 12 servings
  • Prep: 15 mins
  • Cook: 150 mins

Max’s on the Square typically adds 4 slices crustless rye bread cubes to the rich wine gravy during the last 30 minutes of cooking. For Passover, leave out the bread and the soy sauce.


1tablespoon olive oil
1-- (5-pound) beef brisket
12ounces tomato paste
1/8teaspoon coarsely ground black pepper
1pound chopped onion (about 4 medium onions)
1/4cup minced garlic (about 12 cloves)
750milliliters bottle burgundy wine or 4 cups reduced-sodium beef broth
1teaspoon dried thyme
1teaspoon fresh rosemary
1/2cup low-sodium soy sauce
2/3cup water
1-- bay leaf
4slices crustless rye bread, cubed (optional)


  1. Preheat oven to 350F.
  2. Heat oil in a large skillet until hot.  Add meat and sear over high heat until lightly browned.
  3. Rub brisket with tomato paste and pepper.
  4. Place onions in a large roasting pan. Place meat, fat side up, on top of onions.
  5. Combine garlic, wine,  thyme, rosemary, soy sauce and water. Whisk. Pour over brisket. Add bay leaf to pan.
  6. Cover and bake 2½ to 3 hours, basting often with pan juices. Uncover; add rye bread, if using, and bake 30 minutes, until brisket is fork tender.

Recipe courtesy of Max's On the Square, San Francisco

Nutritional Info *per serving

  • Calories 480
  • Glycemic Load 0
  • Fat 15g
  • Cholesterol 155mg
  • Sodium 370mg
  • Carbohydrate 12g
  • Fiber 2g
  • Sugars 5g
  • Protein 59g
  • Trans Fat 0g