Directions

• If your Beef Brisket is frozen, it’s best to thaw it for 24-48 hours ahead of time in the fridge to make sure the meat is easy to work with and will cook evenly in the oven.
• Trim the fat on the brisket by cutting away any large chunks of fat. Leave between ⅛” and ¼” of fat on the back cap of the brisket, and cut away any fat that feels hard to the touch.
• Season liberally on all sides with Salt, Pepper, Dried Rosemary, Dried Oregano, and Montreal Steak Spice. Transfer to a casserole dish, and pour 1 cup of white or red wine on top of the brisket. Rub about 1/3rd of a cup of Olive oil onto the meat as well. Optionally, you may add fresh rosemary to the dish as well before marinating. Cover and let sit in the fridge for 24-48 hours.
• Preheat the oven to 360°F
• In a large baking dish, add fresh rosemary and sage. Roughly chop one onion, 2-3 sticks of celery, and a head of garlic. Add them to the baking dish, and drizzle the juices used to marinate the brisket on top. Then, lay the brisket on top of the vegetables, fat side up.
• Bake in the oven at 360°F for 30-40 minutes, or until the meat and vegetables start to gain some color. Baste the meat with the juices in the pan as necessary, flip the brisket over, and lower the heat to ~200°F to 225°F. Cover the brisket in foil and let it cook slowly for 6-8 hours.
• When there is about 1 hour left for the brisket to cook, you can start preparing your preferred side dish. Mariano decided to steam a head of cauliflower, a head of broccoli, Brussels sprouts, and roasted potatoes. If using the steamer, Mariano’s tip is to add salt to the water you are using to create steam. Instead of using a cheese sauce for the vegetables, you can also get creative and use something like a Jalapeno Cheddar chip dip, lightly coated on top of the vegetables to add a bit of spice to the dish.
• When the brisket has reached an internal temperature between 200°F and 210°F, it is ready to be served. Let it sit at room temperature, covered, for at least 30 minutes before slicing.