Joseph’s Holiday Brisket

Inspired by memory.

Infused with love. 

Honoring Joseph. 

When I was young, my grandfather Joseph made brisket as if it were as ordinary as Sunday dinner. But it never felt ordinary. It felt warm, intentional, and rooted in family. Now, this is my version, made from the taste I remember, and the feeling it left behind. 

Ingredients 

• 1 whole brisket (size of your choice) 

• Beef or vegetable stock (enough to lightly cover bottom of the pan) 

• Worcestershire sauce (just a few drops) 

• Sea salt 

• Fresh cracked black pepper 

• 4–6 celery stalks, chopped into 2-inch pieces 

• Olive oil spray 

Instructions 

1. Prepare the Brisket 

-Trim excess fat from the brisket, but leave enough for flavor. 

-Place it fat side up in a roasting or baking pan. 

-Pour stock into the pan until the bottom is just covered. 

2. Season 

-Lightly drizzle or dot Worcestershire sauce across the top. Do not overdo it. 

-Season generously with sea salt and black pepper. 

3. Blanket with Celery 

-Chop celery into 2-inch pieces. 

-Cover the brisket completely with celery. Layer it until you can hardly see the meat. 

4. First Cook (Low & Slow) 

-Lightly spray the entire dish with olive oil. 

-Cover tightly with foil. 

-Bake at 250°F for 1 hour per pound. 

5. Second Cook (Finish & Brown) 

-Remove the foil. 

-Push the celery to the sides to fully expose the meat. 

-Raise oven temperature to 350°F. 

-Continue cooking uncovered for another 1.5 hours, checking periodically until the brisket reaches your preferred tenderness and color. 

To Serve 

Let it rest for 10–15 minutes before slicing. Spoon some of the juices and celery over the top—or serve celery on the side as a rustic accompaniment. 

Pro Tip from Joseph’s Kitchen 

This brisket tastes even better the next day. Let it rest overnight in the fridge, slice, and warm gently in its own juices. 

May this brisket bring the same comfort to your table that Joseph brought to mine.