Roast Brisket with gravy

My Grandmother “Nanny” used to cook a beef brisket in the oven and it was delicious. Here is my attempt to recreate it (R.I.P Nanny).


  • 1 to  2 lb beef brisket (used a 1 lb)
  • 2 cups of beef broth (used 2 cups water and 1 bouillon cube)
  • 1/2 cup red wine
  • 2 carrots (cut into even size pieces, about 1-1/2″ long)
  • 2 medium sized potatoes (peeled cut into eights)
  • 1 onion peeled and cut into quarters
  • 1 stalk celery cut the same as carrots
  • 1 tablespoon flour
  • salt and pepper to taste


Dry the brisket and season generously with salt/pepper and a light dust of flour. The brisket has a fat cap about 1/8″ make sure it’s even and trim any high spots. Score the fat cap with a knife in a criss-cross pattern.

Brown in a hot pan (cast iron or dutch oven) with about 1 tablespoon oil, shake it to make sure you not sticking. Brown all sides (color = flavor) and remove from pan. Add 1 tablespoon flour and make a roux, I deglazed the pan and added the wine and let that cook for a couple minutes with the flour. Then add beef stock, return the brisket cover and cook in 325 F oven for 30 minutes. This was a small brisket so I was shooting for 1-1/2 hour total cook time. After 30 minutes pull it and add the veggies. Cover and return to the oven for another hour (or longer if needed).

If you are cooking a 2lb brisket or larger you will have to extend cook time by about 1 hour. Taste for salt adjust if needed, then cut brisket into strips and serve over rice. Also if you want more gravy increase the wine and beef broth. I remove the fat cap before eating.



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