Do I need to sear the brisket first?

Optional—searing builds fond, but this covered braise plus a final uncovered bake still delivers deep flavour and glossy jus.

How do I keep brisket from drying out?

Cook covered at a gentle heat, rest before slicing, cut against the grain, and reheat slices in their jus.

What if I don’t cook with wine?

Swap wine for more stock and add 1–2 tbsp balsamic or pomegranate molasses for tang and complexity.

What pot size works best?

A 6–7 qt (5.5–6.5 L) Dutch oven or snug roasting pan with a tight lid fits a 1.3–1.5 kg brisket plus veg.

Can I make it ahead for the holiday?

Yes—chill overnight, slice cold, then reheat uncovered until hot and slightly reduced before serving.

Holiday Brisket: One-Pot Magic for the Holidays

Name: Holiday Brisket: One-Pot Magic for the Holidays
Prep time: 20 min
Cook time: 210 min
Total time: 230 min
Yield: 8
Ingredients: Beef brisket, first cut; Neutral oil; Fine salt; Black pepper, ground; Paprika, sweet; Garlic powder; Onion powder; Allspice, ground; Dijon mustard; Apricot preserves; Golden potatoes, halved, skin on; Sweet potatoes/yams, halved, skin on; Shallots, whole; Carrots, peeled, halved; Celery root (celeriac), peeled, large chunks; Garlic heads, tops trimmed; Dry red wine; Chicken or beef stock; Pitted prunes; Fresh sage, rosemary and thyme; Flaky sea salt; Pomegranate seeds and parsley

Juicy, sliceable red-wine brisket with apricot and rustic veg—an easy one-pot braise that’s perfect to make ahead for Rosh Hashanah or any festive feast.

A One-Pot Brisket Worthy of Any Celebration 🍷✨

When the holidays roll around, few dishes capture the warmth of family gatherings like a slow-braised brisket. This Holiday Brisket: One Pot of Magic brings together the depth of red wine, the sweetness of apricot preserves, and the rustic comfort of root vegetables—all cooked together until tender, glossy, and ready to impress. 🍯🥕🥔

Perfect for Rosh Hashanah, Sukkot, or any cozy gathering, this dish transforms a humble cut of beef into something truly celebratory.

Why This Brisket Works So Well 🕯️

Unlike rushed stovetop stews, this oven-braised brisket benefits from long, slow cooking, allowing the beef to tenderize while the vegetables soak in all that rich, aromatic jus. The apricot preserves and prunes add a subtle sweetness that balances the wine’s acidity—resulting in a deep, luscious sauce that’s perfect for spooning over mashed potatoes or challah. 🥖

The best part? Everything happens in one roasting pan—from searing to roasting to serving.

Step-by-Step Magic 🪄

1️⃣ Season Generously: Coat your brisket in a rub of paprika, garlic, onion powder, allspice, Dijon mustard, and apricot preserves. Don’t be shy—it’s the foundation of the flavor.
2️⃣ Add the Vegetables: Chunky cuts of potatoes, sweet potatoes, shallots, carrots, and celery root surround the brisket, creating a complete meal in one pan.
3️⃣ Pour the Braising Liquid: Red wine and chicken stock form the base; prunes and fresh herbs add depth and sweetness.
4️⃣ Cover and Bake: Three slow hours in the oven do the heavy lifting. Then, slice the brisket, return it to the jus, and bake uncovered for that caramelized finish.
5️⃣ Garnish and Serve: A sprinkle of pomegranate seeds and parsley makes it look as festive as it tastes. 🌿❤️

Pro Tips from the Kitchen 👩🏻‍🍳

💡 Make Ahead: This brisket is even better the next day! Slice it cold for perfect portions, then reheat uncovered until bubbling and glossy.
💡 Swap the Wine: Replace with extra stock plus 1–2 tbsp balsamic or pomegranate molasses for a non-alcoholic version.
💡 Choose the Cut: Use a first-cut brisket for neater slices or a point cut for richer, fall-apart tenderness.
💡 Rustic Charm: Keep skins on the potatoes and big vegetable chunks—they make the dish more visually appealing and help prevent overcooking.

What People Are Saying 💬

“I made this today and it was the best brisket I’ve ever had. L’Shana Tova!”
“Looks great—I think I’d sear the brisket first.”
“You don’t use Pepsi? My dad always soaks the brisket in Pepsi!”
“Usually brisket comes out dry in the oven—this one didn’t!”

FAQs ❓

Should I sear the brisket first?
Optional! The long oven braise plus the final uncovered roast develops plenty of flavor even without searing.

How do I keep the brisket moist?
Cook it low and slow, let it rest before slicing, and always serve with its jus.

What can I use instead of wine?
Extra stock with 1–2 tbsp balsamic or pomegranate molasses keeps the sauce rich and bright.

Can I use another protein?
Absolutely—try beef chuck or lamb shoulder; both work beautifully with similar cooking times.

Serving Ideas 🍽️

Serve your brisket straight from the roaster—family-style—with the vegetables nestled around the sliced beef. Add a scattering of pomegranate seeds for a festive touch, and a side of honey-glazed carrots or roasted fennel for extra flair.

This dish pairs perfectly with challah, red wine, and warm company. ❤️

Final Thoughts ✨

This Holiday Brisket: One Pot of Magic is the essence of celebratory cooking—humble ingredients elevated through patience, warmth, and a touch of sweetness. Whether for Rosh Hashanah, Sukkot, or a Sunday feast, it’s the kind of dish that brings everyone to the table and leaves nothing but smiles (and a few delicious leftovers).

Shana Tova! 🍎🍯