Jewish-Style Braised Brisket Recipe

If you’re hunting for a soul-satisfying, melt-in-your-mouth dish that’s perfect for family dinners or special holidays, I’ve got just the thing for you: my Jewish-Style Braised Brisket Recipe. This classic recipe takes humble ingredients and transforms them into this rich, tender brisket bathed in a savory onion and carrot sauce. When I first tried braising brisket this way, I was blown away by how easy it was to get restaurant-quality results at home. Keep reading, and I promise you’ll be making this crowd-pleaser again and again!

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Ingredients You’ll Need

Each ingredient plays its part in building deep, comforting flavors while keeping this dish simple. When you pick your brisket, choosing a whole cut with some marbling ensures juicy results, and the fresh vegetables give you that authentic, homey vibe.

• Beef brisket: Look for a whole 6-pound piece with good marbling for tenderness and flavor.
• Kosher salt and freshly ground black pepper: I always salt generously—seasoning is everything here.
• Vegetable oil: Neutral oil works best for browning without overpowering flavor.
• Yellow onions: These melt down beautifully and add a natural sweetness.
• Carrots: Cut into large dice to keep some texture and natural sweetness in the sauce.
• Celery: Adds subtle aromatic depth and balances the sweetness.
• Garlic cloves: Whole cloves give that mellow, mellow garlic flavor as they slowly braise.
• Dry red wine: A cup adds acidity and richness to the braising liquid—don’t skip it if you can help it.
• Whole peeled tomatoes: Crushed by hand with the juices—these create the base of our luscious sauce.
• Ketchup: A small splash brightens the sauce with a touch of tangy sweetness.
• Fresh thyme sprigs: Infuse herbal notes throughout the braise.
• Bay leaves: Classic aromatics that round out the flavor bouquet.

Variations

I love how this recipe invites personalization, so feel free to experiment and make it your own. Over the years, I’ve tried tweaking little things—sometimes swapping veggies or adjusting the herbs—to great effect.

• Adding mushrooms: I once added cremini mushrooms to the braise, and it gave an earthiness that my family couldn’t get enough of.
• Spicing it up: If you like a little kick, a pinch of crushed red pepper flakes added with the herbs brings warmth without overpowering.
• Use beef broth in place of some wine: For a milder flavor or non-alcoholic option, I sometimes replace half the wine with beef broth—still delicious!
• Make it kosher-for-Passover: This dish is already naturally fitting, but ensure your ketchup and other ingredients comply with Passover standards if needed.

How to Make Jewish-Style Braised Brisket Recipe

Step 1: Season and Brown Your Brisket

First things first: pat your brisket dry and season it liberally with kosher salt and freshly ground black pepper. I discovered that ample seasoning at this stage really builds the flavor foundation. Heat your oil in a large roasting pan over medium-high heat until shimmering, then sear the brisket about 6 minutes per side until you get a beautiful brown crust. This browning is key—you’ll love the deep flavor it infuses. Once browned, set the brisket aside on a cutting board while you prepare the veggies.

Step 2: Cook the Aromatics and Deglaze

In the same pan, toss in your sliced onions, diced carrots, celery, and whole garlic cloves. Stir and cook until they start to brown in parts, about 6 minutes. This step softens the vegetables and adds a lovely caramelized sweetness. Season with a pinch of salt to help them release their juices. Then pour in the red wine and bring to a simmer, scraping up all those flavorful browned bits stuck to the pan bottom—that’s pure magic for your sauce!

Step 3: Add Tomatoes, Ketchup, and Herbs, Then Braise

Stir in your hand-crushed tomatoes with their juices and a bit of ketchup for brightness. Nestle your brisket back into this veggie-sauce mix, tucking it in so it’s nestled among the veggies. Add fresh thyme and bay leaves, then cover the pan tightly with foil. Pop it in your preheated 300°F (150°C) oven and let it braise low and slow for 3 to 4 hours—until the meat is fork-tender and so soft it practically melts. This is where patience pays off big time!

Step 4: Rest and Slice the Brisket

Once your brisket is perfectly tender, transfer it to a cutting board and let it rest for 30 minutes. Resting lets the juices redistribute, which keeps every bite moist. Meanwhile, skim off any fat from the top of the braising liquid and season the sauce to taste. Discard the thyme sprigs and bay leaves—you don’t want any surprise bits when you slice!

Step 5: Slice Against the Grain and Marinate

Slice the brisket thinly against the grain—this is super important for tenderness, and you’ll feel the difference when you bite in. Then, return the slices to the pan, submerging them in the sauce. Cover and let the brisket soak in those gorgeous flavors for 30 minutes in a warm spot before serving. I love this step because it really lets the flavors meld beautifully!

How to Serve Jewish-Style Braised Brisket Recipe

Garnishes

I usually sprinkle freshly chopped parsley or dill on top for a pop of color and freshness. Sometimes I add a few pickled vegetables on the side—it provides a nice sharp contrast to the rich sauce that my family loves.

Side Dishes

This brisket pairs superbly with classic sides like potato kugel, matzah ball soup, and roasted root vegetables. Or keep it simple with buttery mashed potatoes to soak up every last drop of the sauce—you’ll thank me later!

Creative Ways to Present

For bigger celebrations, I’ve layered the sliced brisket on a platter surrounded by roasted carrots and onions, then drizzled some sauce over everything. It makes for a stunning, rustic centerpiece that guests always compliment.

Make Ahead and Storage

Storing Leftovers

I like to store leftovers in the brisket’s own braising liquid in a covered dish in the fridge. This keeps the meat juicy and infused with flavor for up to 4 days. Just be sure to skim the fat off before reheating if you want it lighter.

Freezing

This brisket freezes wonderfully. I freeze it sliced and submerged in the sauce in airtight containers. When you’re ready, thaw overnight in the fridge and gently reheat—it tastes just as good as fresh!

Reheating

I always reheat my brisket gently in a covered pan with some of the braising liquid over low heat—this avoids drying out the meat. You can also warm it up in a low oven covered with foil if you’re serving guests.

FAQs

Final Thoughts

This Jewish-Style Braised Brisket Recipe remains one of my most cherished dishes to share with family and friends. There’s something comforting about how the brisket fills your kitchen with rich aromas all afternoon, and how all those simple ingredients come together in such a lasting, delicious way. I hope you’ll give it a try—especially if you’ve been intimidated by brisket before, this is a game changer. Trust me, once you taste it, you’ll want it on your regular rotation too!

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