If you are cooking for family and friends this Rosh Hashanah and looking for a recipe to try at home, here’s how to make Wildfire’s Slow Cooked Brisket.

Wildfire – Glenview & Lincolnshire will offer Rosh Hashanah specials on Monday, September 6 and Tuesday, September 7. Platters are available for carryout.
View the Wildfire – Lincolnshire & Glenview Rosh Hashanah menu.

Glenview: 847-657-6363. Make a reservation at Wildfire – Glenview
Lincolnshire: 847-279-7900. Make a reservation at Wildfire – Lincolnshire

To download the full brisket recipe, click here. 

Serves: 8-10


  • 1 pc. brisket, 1st cut
  • 1 tablespoon salt, Kosher
  • 1 teaspoon pepper
  • ¼ cup olive oil
  • 1 each diced onion
  • 2 each carrots, peeled & diced
  • 2 each celery stalks, diced
  • 8 each garlic gloves, rough chopped
  • 1 each bay leaf
  • 1 each sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 1 cup red wine
  • 4 cups chicken broth
  • 2 cups beef broth
  • 3 tablespoons cornstarch
  • 2 tablespoons cool water


  1. Season brisket with salt and pepper and brown evenly in a large sauce pan.
  2. Remove brisket, add all vegetables and herbs and caramelize.
  3. Add red wine and reduce by half.
  4. Add remaining liquid and bring to a boil.
  5. Add back brisket, cover with foil and place into a 300 degree oven for 3 hours.
  6. Remove from oven and let brisket sit in braising liquid for ½ hour.
  7. Strain broth from vegetables and simmer for 10 minutes.
  8. Whisk together corn starch with water and whisk into simmering sauce and cook for another 5 minutes.
  9. Carve brisket and top with sauce.


Check out Wildfire’s Chocolate Almond Macaroons recipe!