The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

For those who wanted "Aunt Beverly’s Sweet and Hot Brisket'

dabrownman's picture

For those who wanted "Aunt Beverly’s Sweet and Hot Brisket'


5 pound brisket flat

6 cloves of garlic, minced

2 C beef stock (unsalted or low salt)

2 C red wine

3 large onions, sliced 1/2” thick

1 celery rib and 1 carrot sliced 1/2” thick

4 T canola oil

1 tsp each sea salt and fresh ground black pepper

1 tsp each onion powder and garlic powder

3 T of tomato paste

1 cup ketchup

1/2 cup Vietnamese garlic chili sauce –more it you like it hot.

1/2 cup brown sugar

1 tsp each dried thyme and rosemary


Preheat oven to 235 F and trim all but 1/4 of fat off the top of the brisket.

Put 2 T of canola oil, 3 cloves of minced garlic, the dried thyme and rosemary in a mortar and pestle can crush all into a thick paste. 

Dry rub the brisket with onion powder, garlic powder, salt and pepper and place it in a large cast iron, enameled, Dutch oven with 2 T of canola oil and brown well on all sides on the stove top.   Remove the brisket from the pot and coat with the herb garlic rub on all sides.

Put the veggies in the pot to soften and brown them.  Add the rest of the minced garlic and tomato paste and brown the paste.  Add the wine and sauté until 1/3rd reduced.  Add the brown sugar, garlic chili sauce, ketchup and the  beef stock to the DO to come up 2 inches up the sides.  Nestle the brisket in pot.  It should be submerged all the way but the fat top of it.

Bring the pot to the boil, cover and place in the oven for 1 hour basting the top every half hour.  Flip the meat over and bake for another hour continuing to baste every half hour.  After another hour flip the brisket again and check with fork for doneness.  It should be tender but no falling apart.  If not done continue to bake, 3 hours total in the oven and it should be tender.

Remove the brisket and tent with foil.  Mash the veggies in the sauce with a potato masher or use a hand processor.  Reduce the sauce by 20%.  De-fat the sauce with a gravy separator and strain through a sieve forcing though all the liquid with a spoon. .  If the sauce isn’t thick enough for you, return to a pot, add some butter mashed together with flour to the mix to thicken it up.

When meat is cool wrap in plastic and refrigerate overnight.  Cool the sauce and refrigerate it too.  Slice the brisket against the grain in 1/4 “slices when very cold, place in a baking dish and sauce it.  Cover with lid or foil and re-heat in the oven at 250 F.  Serve heated sauce on the side.

Weoast oil coated chopped 1”square veggies with salt pepper, garlic and onion powder with some smoked paprika in a 400 F oven until browned about 45 minutes.  Veggies include, red and white potatoes, sweet potatoes, cut in half mushrooms, summer squash, eggplant and onions.  I make the veggies the day before too and re-heat them with the brisket and sauce in the oven at the same time.

Serve with a nice salad, pan sautéed green beans and challah with butter.






Bluwberry's picture

You are the Man!!!!!!!!!!!!!


dabrownman's picture

brisket recipes out there, one for every family similar to this one but the sweet hot is a little tangier,  If you don't like the sweet & hot just drop the ketchup and the chili sauce and replace with a can of diced tomatoes or fresh ones. You will like ti bluwberry. 

gmabaking's picture

from Aunt Beve. Maybe it is genetic and you just can't help being a great baker! Thank you for posting the recipe, I will try it soon and hope for it to be at least a bit like the memories.

Today I made polenta pepita bread that has been featured this week. Used the basic Tartine Recipe but somehow got it a little too wet, ...okay, it was gloppy. About an hour after giving up on finding the polenta in the freezer I went ahead and used some organic cornmeal which wasn't really all that fine grained. Also modified recipe by using all white flour instead of tucking in a bit of whole wheat. I roasted the shelled pumpkin seeds with a touch of olive oil and a seasoning by McCormick called Sicilian garlic and red pepper. The texture of the bread has that lovely Tartine softness while being chewy. The taste is really good but can't say that I would identify there being any cornmeal in it. Tried one loaf as a free form batard and one in the DO. Nice variation, but not a lot of oven spring, next time I'll make it with the roasted pumpkin  seeds but maybe half whole grain different flours. Fun to try something new and finding it worthwhile and tasty!


dabrownman's picture

sure looked and sounded delicious.  Janet got me putting some corn meal in just about every bread for the deeper flavor and whole grains it provides. I even chucked some into my Tzitzel yesterday - can't really taste it but you can see those yellow specks.  I've never tied to season and spice up seeds in bread but I will from now on - what a great idea.  When breads get too wet they spread instead of spring it they aren't tinned up - at least mine do.  Adding whole grains next time would likely cut the gloppiness of your dough and it will spring better.

You will like this brisket recipe Barbra  - we sure do.

It needs a hearty bread to go with it or one like challah that can really soak up the gravy!

Happy baking! - Now I have another recipe for my cookbook thanks to you!

gmabaking's picture

I found the polenta after making the bread yesterday. As fortune would have it, after only two slices were removed, both breads were happily packed off by family. Gave me the opportunity to try the same formula again but this time followed directions! Amazingly different, today's bake included whole wheat and the polenta. I added a little extra seasoning and toasted the pumpkin seeds a little more with just a touch of olive oil. At the second s and f I thought it was seriously gloppy (don't like the condition but love that word) so I added almost a half cup of all purpose flour.  Not too much different in texture but adding in the final step of baking much more boldly today the bread was really good. My husband loves homemade bread and always says something nice about it, but this loaf elicited not one but three comments just on one slice of bread!

dabrownman's picture

not genetically linked to me, Aunt Beve was one of my favorites as well as my MIL's sister.  When Grandma Eve passed away, Aunt Beve really stepped in for her with my wife and daughter.  She and her sister were kind, gracious, generous, oh so smart and quite the cooks.

I think this version of your polenta bread had to be more tasty and healthy than the ones carted away - it's all in the whole grains :-)  The extra flour is way better than gunky no spring bread for sure.   Nice to have a husband who likes your baking and is so complimentary to boot.  Bold baking and cooking is the key to great flavor!

Happy baking Barbra