Brisket Pot Roast

A good meal for family get-togethers, brisket lures everyone into the kitchen during the cooking process.

Cooking time: 1.5-3 hours, depending


  • 1 whole brisket (3 to 5 lbs.)
  • 1 tsp. garlic salt
  • 1/4 tsp. pepper
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 large onion
  • 2 stalks of celery, chopped
  • 2 cloves of garlic, minced
  • Approx. 1 cup boiling beef broth or stock
  • 1 to 2 tsp. Worcestershire sauce
  • 1 package fresh, whole mushrooms
  • 1 or 2 bay leaves
  • Approx. 1 cup brewed coffee (hot or cold)
  • Approx. 1 cup hearty red wine
  • 1 lb. peeled whole carrots


Season with salt, pepper, and powders and brown the brisket in a hot pan on all sides to render fat from the meat. Remove brisket from pan and set aside. Sauté onions, celery, and garlic in the rendered fat from the brisket; set aside. Add brisket to gently boiling broth or stock. Add Worcestershire sauce with mushrooms and bay leaves. Add coffee and wine. Bring to a boil. Add more liquids as needed to completely cover the meat. Cover tightly and put in a 350° oven for approximately 1.5 to 2 hours. Add to the broth the sautéed vegetables and carrots for the last 30 minutes of cooking time.

Fork for tenderness and make sure the pan contains enough liquid. This dish cooks best in a heavy covered roasting pan.  One may also cook the meat on a lower temperature (i.e., 300°) for 3 hours to allow for time to perform any last-minute errands before guests begin arriving.

by Jonah Waldman

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