Go Back

California Brisket by Julie Thomas

Course Main Course
Author Julie Thomas


  • 3-5 lb Brisket with a nice layer of fat on one side
  • 3 Carrots sliced
  • 4 stalks of Celery sliced
  • 1 Red Onion sliced
  • 6 cloves of peeled Garlic
  • 4 T Olive Oil
  • Salt and Pepper

Dry Rub Spice Mix:

  • ½ t Ginger
  • 1 t Paprika
  • 1 t Garlic Powder
  • 1 t Onion Powder
  • ½ t Black Pepper
  • ¼ t Aleppo or Red Pepper
  • ½ t Chilli Powder
  • 3 T Brown Sugar
  • ½ t Dried Oregano
  • ½ t Dried Thyme


  • I 12 oz. Jar Chili Sauce
  • 1 Can Cranberry Sauce
  • 1 7 oz bottle of Beer


  1. Preheat oven to 450 degrees. Place veggies in roasting pan, drizzle with olive oil and season with salt and pepper. Place brisket on top of veggies, fat side up. Spread spice mixture over roast. Bake uncovered for 30 min.

    Lower temp to 350 degrees. Pour sauce over meat. Cover tightly with foil. Bake for 2 ½ -3 hours. Allow to cool overnight in the fridge.

    Separate meat from sauce and veggies, and slice while cold. Strain the sauce of floated congealed fat. Using an immersion blender or blender, blend the sauce and veggies together until smooth. Return sliced meat to pan and pour sauce over the meat. Cook at 350 for an additional 30 minutes.