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.
Ingredients
Scale
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)
Instructions
- Preheat the oven: Preheat your oven to 325°F (163°C) to prepare for slow braising the brisket.
- 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.
- 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.
- 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.
- Bake the brisket: Cover the casserole tightly and bake in the preheated oven until the meat is very tender, approximately 3 to 3½ hours.
- 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.
- 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.
- 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
