Jewish Braised Brisket with Vegetables in Tomato and Red Wine Recipe

Introduction

Jewish brisket is a classic, comforting dish perfect for family gatherings or holiday meals. This recipe yields tender, flavorful beef slowly cooked with savory vegetables and a rich tomato-based sauce.

Ingredients

• 1 teaspoon olive oil
• 2 teaspoons minced garlic
• 1 teaspoon dried thyme
• ¼ teaspoon freshly ground black pepper
• 1 first-cut beef brisket (4 to 5 pounds)
• 2 cups chopped onions
• 4 large carrots (peeled and thickly sliced)
• 3 bay leaves
• 3 tablespoons tomato paste (optional; see the Cooking Tip)
• 1 cup low-sodium beef or chicken broth
• 1 (28-ounce) can crushed tomatoes (in juice or puréed)
• 1 cup red wine (any kind is fine; or an additional cup crushed tomatoes or broth)
• 2 tablespoons finely chopped Italian flat-leaf parsley (optional; for garnish)
• 1 teaspoon kosher salt

Instructions

1. Step 1: Preheat the oven to 325 F.
2. Step 2: In a small bowl, combine the olive oil, minced garlic, dried thyme, kosher salt, and freshly ground black pepper. Stir to mix well.
3. Step 3: Rub this mixture all over the beef brisket evenly.
4. Step 4: Place the brisket fat side up in a large casserole or Dutch oven with a tight-fitting lid. Add the chopped onions, sliced carrots, and bay leaves around the meat.
5. Step 5: If using tomato paste, blend it into the beef or chicken broth and pour this mixture over the brisket and vegetables. Then, pour the crushed tomatoes and red wine on top. The liquid should cover the meat and most of the vegetables.
6. Step 6: Cover the casserole and bake in the preheated oven for 3 to 3 ½ hours, until the meat is very tender.
7. Step 7: To serve immediately, remove the meat from the casserole and let it rest loosely covered with foil. Simmer the cooking liquid and vegetables over medium-high heat for about 10 minutes to reduce and thicken the sauce. Adjust seasoning if needed.
8. Step 8: Slice the brisket neatly across the grain to your preferred thickness. Return the sliced meat to the pot, discard the bay leaves, and serve, optionally garnished with chopped parsley.
9. Step 9: If serving the next day, let the casserole cool, then refrigerate it. About an hour before serving, skim off any hardened fat. Remove the meat, trim excess fat, slice across the grain, and return the slices to the cooking liquid.
10. Step 10: Reheat the brisket on the stovetop over medium-low heat or in a 325 F oven until warm and the sauce has thickened, about 30 minutes. Adjust seasonings as desired and serve.

Tips & Variations

• For a richer flavor, marinate the brisket in the oil and herb mixture for a few hours or overnight before cooking.
• If you prefer a milder sauce, reduce or omit the red wine and increase the broth or crushed tomatoes accordingly.
• Adding sliced potatoes or parsnips with the carrots and onions can create a complete one-pot meal.
• Use fresh thyme instead of dried for a brighter herbal note if available.

Storage

Store leftover brisket and sauce in an airtight container in the refrigerator for up to 4 days. When reheating, warm gently on the stovetop or in the oven to retain tenderness and prevent drying. Brisket also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I cook the brisket in a slow cooker instead of the oven?

Yes, you can. Place all ingredients in a slow cooker and cook on low for 8 to 10 hours or until the meat is tender. The flavors will develop even further with slow cooking.

Is it necessary to use red wine in this recipe?

No, red wine is optional. You can substitute it with an additional cup of crushed tomatoes or broth for a non-alcoholic version without compromising much on flavor.

Jewish Braised Brisket with Vegetables in Tomato and Red Wine Recipe

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★★★★★

4.6 from 116 reviews

• Author: Simon
• Total Time: 3 hours 50 minutes
• Yield: 8 to 10 servings 1x

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Description

This classic Jewish Brisket recipe features a tender, slow-braised beef brisket cooked with aromatic vegetables, herbs, and a flavorful tomato and red wine sauce. It is perfect for holiday gatherings or comforting family meals, delivering rich, hearty flavors with tender, juicy meat.

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Ingredients

Scale 1x2x3x

Brisket Rub

• 1 teaspoon olive oil
• 2 teaspoons minced garlic
• 1 teaspoon dried thyme
• 1 teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

Brisket and Vegetables

• 1 first-cut beef brisket (4 to 5 pounds)
• 2 cups chopped onions
• 4 large carrots (peeled and thickly sliced)
• 3 bay leaves

Cooking Liquid

• 3 tablespoons tomato paste (optional)
• 1 cup low-sodium beef or chicken broth
• 1 (28-ounce) can crushed tomatoes (in juice or puréed)
• 1 cup red wine (any kind; can substitute with an additional cup crushed tomatoes or broth)

Garnish

• 2 tablespoons finely chopped Italian flat-leaf parsley (optional)

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Instructions

1. Preheat the oven: Preheat your oven to 325°F (163°C) to prepare for slow braising the brisket.
2. Make the rub: In a small bowl, combine the olive oil, minced garlic, dried thyme, kosher salt, and freshly ground black pepper. Mix well, then rub this mixture evenly all over the brisket to infuse flavor.
3. Prepare the brisket for cooking: Place the brisket fat side up in a large casserole or Dutch oven with a tight-fitting lid. Add the chopped onions, peeled and thickly sliced carrots, and bay leaves around the meat.
4. Add the cooking liquid: If using tomato paste, stir it into the low-sodium beef or chicken broth, then pour this mixture over the meat and vegetables. Next, pour the crushed tomatoes and red wine on top. Ensure the liquid covers the brisket and most of the vegetables.
5. Bake the brisket: Cover the casserole tightly and bake in the preheated oven until the meat is very tender, approximately 3 to 3½ hours.
6. Slice and reheat (if serving next day): If serving later, let the casserole cool and refrigerate overnight. About an hour before serving, skim off any hardened fat from the surface. Remove the brisket, trim excess fat, and slice across the grain to desired thickness. Return the sliced meat to the cooking liquid. Reheat gently on the stovetop over medium-low heat or in a 325°F oven until warmed through and the liquid thickens, about 30 minutes in the oven.
7. Make sauce and slice (if serving immediately): Remove the brisket from the pot and rest covered loosely with foil. Let the cooking liquid and vegetables sit for 15 minutes, then skim off any accumulated fat. Simmer the liquid over medium-high heat, stirring occasionally, until it reduces and thickens slightly, about 10 minutes. Adjust seasoning if needed. Slice the brisket neatly across the grain and return slices to the sauce. Discard bay leaves.
8. Serve: Serve the brisket in the casserole or transfer to a large shallow dish. Remove and discard any bay leaves, sprinkle with chopped Italian flat-leaf parsley if desired, and enjoy.

Notes

• Using tomato paste is optional but adds depth to the sauce.
• For a non-alcoholic version, substitute red wine with additional beef broth or crushed tomatoes.
• Resting the brisket before slicing helps keep it juicy.
• Slicing against the grain ensures tenderness.
• Leftover brisket tastes even better the next day after flavors meld.
• Skimming fat after chilling helps reduce greasiness.

• Prep Time: 20 minutes
• Cook Time: 3 hours 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Jewish

Keywords: Jewish Brisket, slow-cooked brisket, oven-braised brisket, holiday brisket, beef brisket recipe, comfort food