Photo: John Autry; Styling: Cindy Barr
Total Time
4 Hours
8 servings (serving size: about 3 1/2 ounces brisket and about 1/3 cup sauce)

This dish reheats beautifully—and may even be better the second day.

How to Make It

Sprinkle brisket evenly with 3/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add brisket to pan; cook 10 minutes, browning on all sides. Remove brisket from pan. Add onion and oregano to pan; sauté 3 minutes. Return brisket to pan; add 1/2 cup water. Cover; reduce heat, and simmer 2 hours. Add olives and tomatoes; cover and cook 1 hour. Remove brisket from pan. Let stand 5 minutes. Cut brisket against grain into thin slices; return brisket slices to pan. Cover and cook over medium-low heat 30 minutes.

Ratings & Reviews


July 05, 2016
After reading the reviews, I couldn't wait to taste this.  I followed the directions exactly, but wasn't terribly impressed.  It was okay, but it's not something I'll be making again.

Great recipe

September 12, 2015
This was wonderful, I followed the recipe exactly as written. I doubled it for a large group and several asked for the recipe.

tmsjenkins's Review

January 01, 2014

cascia's Review

December 28, 2013
I want to make this as a care meal, what instructions should I give for reheating?

Sammiehigg's Review

October 11, 2012

MHnNJ1's Review

March 03, 2012

rwheeks's Review

June 06, 2011

Princess222's Review

May 02, 2011
This is excellent and absolutely company worthy. I have been searching for a good brisket recipe that isn't covered in barbeque sauce. This is perfect. The only extra I added was crushed garlic to the sauteing onions. Exceptional and highly recommended.

Lisadahl's Review

April 20, 2011
We made this in a slow cooker and it was excellent! We cooked about 6 hours on low, then added the tomatoes and olives and cooked another couple hours before slicing and cooking for the final half hour. We increased the water to 1 cup just to ensure it didn't get too dry. My only addition would be a little garlic with the meat and onion. Will definitely make again.

zandar2's Review

April 17, 2011