Description
This Jewish-Style Braised Brisket is a classic, comforting dish featuring a tender, flavorful beef brisket slowly braised with onions, carrots, celery, garlic, and aromatic herbs. The brisket is seared to develop a rich crust before being cooked low and slow in a savory sauce of red wine, tomatoes, and ketchup, resulting in a moist and succulent main course perfect for Passover, Hanukkah, or any special occasion.
Ingredients
Scale
Meat
- 6 pounds (2.75kg) whole beef brisket
- Kosher salt and freshly ground black pepper
- 2 tablespoons (30ml) vegetable oil
Vegetables
- 2 pounds yellow onions (1kg; about 5 medium), sliced 1/4 inch thick
- 1 pound carrots (450g; about 6 medium), cut into large dice
- 1/2 pound celery (225g; about 4 large ribs), cut into large dice
- 6 medium cloves garlic
Liquids & Aromatics
- 1 cup (240ml) dry red wine
- 1 (14-ounce; 400g) can whole peeled tomatoes, crushed by hand, with the juices
- 1/3 cup (80ml) ketchup
- 4 sprigs thyme
- 2 bay leaves
Instructions
- Season and Brown the Brisket: Pat the brisket dry and season it generously all over with kosher salt and freshly ground black pepper. Heat a large stainless steel roasting pan over medium-high heat across two burners until shimmering with vegetable oil. Add the brisket and brown thoroughly for about 6 minutes per side to develop a rich crust, then transfer it to a work surface.
- Sauté the Aromatics: In the same roasting pan, add the sliced onions, diced carrots, celery, and whole garlic cloves. Cook while stirring occasionally until the vegetables begin to brown in spots, approximately 6 minutes. Season with salt to taste.
- Deglaze and Prepare Braising Liquid: Pour in the dry red wine and bring it to a simmer, scraping up any browned bits stuck to the pan’s bottom to incorporate into the sauce. Stir in the crushed whole peeled tomatoes along with their juices and the ketchup. Nestle the browned brisket back into the roasting pan among the vegetables.
- Add Herbs and Cover: Tuck in the thyme sprigs and bay leaves around the brisket. Cover the roasting pan tightly with foil to trap steam and moisture.
- Braise the Brisket: Preheat the oven to 300°F (150°C). Place the covered roasting pan on the middle rack and cook the brisket slowly for 3 to 4 hours, until it becomes fork-tender.
- Rest and Prepare the Sauce: Remove the brisket to a work surface and let it rest for 30 minutes. Meanwhile, skim the fat from the surface of the braising liquid and season the liquid with salt and pepper to taste. Discard the thyme sprigs and bay leaves.
- Slice and Serve: Slice the brisket thinly against the grain to maximize tenderness. Return the slices to the braising liquid, ensuring they are well submerged. Cover and let the brisket stand for 30 minutes in a warm place so the flavors meld. Serve warm with the rich sauce and vegetables.
- Make Ahead and Reheating: This braised brisket can be cooked up to 4 days in advance and refrigerated either whole or sliced in its braising liquid. Reheat gently before serving to preserve moisture and tenderness.
Notes
- This braised brisket is exceptionally tender and moist, enriched by a thick, comforting sauce of carrots and onions.
- Ideal for traditional Jewish holidays like Passover and Hanukkah, or for any special occasion requiring a hearty, flavorful main dish.
- Using a stainless steel roasting pan over stovetop burners provides a deep, caramelized flavor from searing and braising combined.
- If using a disposable aluminum pan, the brisket is first broiled to brown, then braised in the oven, ensuring a similar rich crust.
- Resting the sliced brisket in the braising liquid before serving enhances juiciness and depth of flavor.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 1135 kcal
- Sugar: 11 g
- Sodium: 851 mg
- Fat: 67 g
- Saturated Fat: 25 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 5 g
- Protein: 101 g
- Cholesterol: 361 mg
