Name: Jewish Braised Brisket Recipe
Prep time: 30 min
Cook time: 4 h 25 min
Total time: 4 h 55 min
Cuisine: Jewish
Ingredients: 6 pounds (2.75kg) whole beef brisket; Kosher salt and freshly ground black pepper; 2 tablespoons (30ml) vegetable oil; 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; 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

If you’ve ever wanted to master a classic Jewish dish that brings the whole family around the table, this Jewish Braised Brisket Recipe is an absolute must-try. I absolutely love how this brisket turns out tender, juicy, and packed with flavor thanks to slow braising in a rich blend of onions, carrots, and a hint of tomato and wine. When I first tried this recipe, I was blown away by how the meat practically melts in your mouth, and I’m excited to share all the little tips I’ve learned to help you nail it perfectly at home.

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Why You’ll Love This Recipe

Tender, Melt-In-Your-Mouth Meat: The slow braising breaks down the brisket to juicy perfection every time.
Rich, Comforting Sauce: Sautéed onions, carrots, and garlic create a deeply flavorful base that you’ll want to soak up!
Versatile for Any Occasion: Whether it’s Passover or a cozy family dinner, it’s always a crowd-pleaser.
Make-Ahead Friendly: The brisket improves when made a day or two ahead, perfect for stress-free entertaining.

The image shows a close-up of a stew with several layers of tender brown meat slices on the bottom, covered by a thick layer of cooked orange carrot pieces and green celery chunks. The dish is filled with a rich, glossy brown sauce that coats all the ingredients, creating a warm and hearty appearance. The background surface is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7 - Jewish Braised Brisket, Braised Brisket Recipe, Jewish Meat Dishes, Slow-Cooker Brisket, Comforting Jewish Recipes

Ingredients You’ll Need

All these ingredients work beautifully together to create that warm, classic Jewish brisket flavor. Keep an eye on your veggies; fresh and firm carrots and onions make a huge difference here, and grabbing a quality dry red wine will really elevate the sauce.

Flat lay of a large whole raw beef brisket with rich marbling, several medium yellow onions sliced into rings, medium whole carrots cut into large dice, celery ribs diced into large chunks, six whole unpeeled garlic cloves, a small white ceramic bowl of deep red dry red wine, a small white bowl filled with crushed whole peeled tomatoes with juices, a small white bowl of smooth red ketchup, fresh green sprigs of thyme, two fresh bay leaves, and a small white bowl of golden vegetable oil, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Jewish Braised Brisket, Braised Brisket Recipe, Jewish Meat Dishes, Slow-Cooker Brisket, Comforting Jewish Recipes

Beef brisket: Look for a whole brisket around 6 pounds to ensure enough juicy, tender slices for your group.
Kosher salt and black pepper: Simple seasoning that really brings out the natural flavors—don’t skimp!
Vegetable oil: Needed for browning the meat without overpowering its taste.
Yellow onions: Sliced thick to soften and caramelize gently, adding sweetness to the sauce.
Carrots: Large dice is best so they hold their shape and offer a hearty texture.
Celery: Adds an aromatic depth to complement the other vegetables.
Garlic cloves: Whole cloves soften during cooking, giving a mellow garlic flavor.
Dry red wine: Brings acidity and complexity to balance the richness of the brisket.
Whole peeled tomatoes: Crushed by hand, they give the sauce body without overwhelming sweetness.
Ketchup: Adds subtle sweetness and tang, a secret ingredient to round out the sauce.
Fresh thyme sprigs: For herbal brightness and fragrance.
Bay leaves: Classic seasoning for soulful slow-cooked dishes like this one.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love encouraging a little kitchen creativity, and this Jewish Braised Brisket Recipe is a fantastic canvas. You can easily tweak the seasoning or veggies to suit your tastes or dietary needs—feel free to make it your own!

Vegetable swap: Sometimes I swap celery for parsnips or add pearl onions for a sweeter, more delicate touch that my family adores.
Wine substitution: If you want to skip alcohol, try a rich beef broth with a splash of balsamic vinegar to mimic that depth and tang.
Spice it up: Adding a pinch of smoked paprika or a dash of chili flakes spices things up pleasantly without losing the traditional vibe.
Slow cooker option: For hands-off cooking, transfer everything to a slow cooker after browning and cook on low for 8 hours. I’ve done this when life gets busy, and the results are just as tender.

How to Make Jewish Braised Brisket Recipe

Step 1: Brown the Brisket to Lock in Flavor

Start by patting your brisket dry and generously seasoning it all over with kosher salt and freshly ground pepper. I use a large stainless steel roasting pan — it’s perfect because it sits over two burners, giving the meat consistent heat. Add vegetable oil and heat it until shimmering, then sear the brisket about 6 minutes per side. This browning step is crucial because it develops those deep, meaty flavors that make the finished dish irresistible. Once browned, transfer the brisket to a plate to rest while you prepare your veggies.

Step 2: Sauté the Aromatics and Deglaze

Now toss in thinly sliced onions, diced carrots, celery, and whole garlic cloves into the hot pan. Stir and cook until they begin to soften and get that lovely caramelized edge—around 6 minutes. Season them lightly with salt to help draw out their natural sweetness. Here’s what I learned: don’t rush this step—it adds such depth to your sauce. Pour in the dry red wine, bring to a simmer, and make sure to scrape up all those yummy browned bits stuck to the pan bottom; that’s pure flavor gold.

Step 3: Add Tomatoes, Ketchup, and Herbs

Once your wine is simmering, stir in the crushed whole peeled tomatoes along with their juices and the ketchup. Nestle your brisket back into the pan, making sure it’s surrounded by all the vegetables and sauce. Tuck in sprigs of fresh thyme and bay leaves for that classic herbal aroma that fills your kitchen as it cooks. Cover the pan tightly with foil to keep all the moisture inside, ensuring the meat stays incredibly tender.

Step 4: Slow Roast Until Fork-Tender

Set your oven to 300°F (150°C) and place the covered roasting pan on the middle rack. You’re looking at about 3 to 4 hours of slow cooking here—this patience is what transforms the brisket into that fall-apart texture you want. Halfway through, I like to check the liquid level and spoon some over the top if it looks like it’s drying out. When a fork slides in with no resistance, you know it’s ready!

Step 5: Rest, Slice, and Soak in the Sauce

After the slow roast, transfer the brisket to a work surface and let it rest for about 30 minutes—this helps keep all those juices locked in. Meanwhile, skim any fat from the surface of the braising liquid and season it with a bit more salt and pepper if needed. Discard the thyme and bay leaves, then slice the brisket thinly against the grain. This makes all the difference for tenderness—I learned this the hard way when I sliced the wrong way and ended up with chewy pieces. Submerge the slices back into the sauce, cover, and let it stand for another 30 minutes in a warm place. This step really lets the flavors meld beautifully before serving.

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Pro Tips for Making Jewish Braised Brisket Recipe

Patience Is Key: Don’t rush the browning or the slow roast; they’re what build that complex, rich flavor.
Slice Against the Grain: This simple trick makes your brisket slices tender and easy to chew.
Save the Sauce: Use the braising liquid as a gravy or dip because it soaks up all those savory notes you can’t get enough of.
Make Ahead Advantage: Preparing the dish a day ahead improves flavor and makes holiday prep stress-free.

How to Serve Jewish Braised Brisket Recipe

A white oval plate holds a stew made of brown cooked meat pieces mixed with soft orange carrot chunks and pale green celery pieces, all covered in a thick brown sauce with visible small green herb bits on top. The dish sits on a white marbled surface with a blue cloth napkin and two copper serving spoons nearby. photo taken with an iphone --ar 2:3 --v 7 - Jewish Braised Brisket, Braised Brisket Recipe, Jewish Meat Dishes, Slow-Cooker Brisket, Comforting Jewish Recipes

Garnishes

I like to keep it simple with a sprinkle of fresh parsley on top for a pop of color and freshness that balances the savory, rich sauce. Some people love a dollop of horseradish on the side for a little kick—it all depends on your mood and your guests!

Side Dishes

Mashed potatoes or crispy roasted potatoes are my go-to sides here because they soak up that luscious sauce beautifully. Sometimes I serve it with classic potato latkes for a festive feel or even buttery egg noodles to keep things cozy—your call!

Creative Ways to Present

For special occasions, I love plating the brisket slices artfully fanned out on a large serving platter with the vegetable medley nestled around them, then drizzling extra braising liquid over everything. It looks stunning and invites everyone to dig in. I’ve also wrapped the brisket in foil in individual portions for elegant plating at dinner parties—your guests will feel super spoiled.

Make Ahead and Storage

Storing Leftovers

I keep leftover sliced brisket submerged in its braising liquid inside an airtight container in the fridge. This method keeps the meat moist and flavorful for up to 4 days. Plus, the sauce thickens and tastes even better the next day!

Freezing

Freezing brisket slices in the sauce works great. I portion it into freezer-safe containers or bags, making sure the meat is fully covered with liquid to prevent freezer burn. When ready to use, thaw overnight in the fridge for best results.

Reheating

I gently reheat leftovers on the stovetop over low heat, covered, to warm the brisket evenly without drying it out. Adding a splash of beef broth or water helps loosen the sauce if it thickened too much in the fridge or freezer.

FAQs

Can I make Jewish Braised Brisket Recipe in a slow cooker?

Absolutely! After browning the brisket and sautéing the vegetables, transfer everything to your slow cooker and cook on low for 8-9 hours until tender. This hands-off method still gives you that luscious, melt-in-your-mouth brisket we all crave.
What cut of brisket is best for this recipe?

Look for a whole beef brisket that weighs about 6 pounds. It usually includes both the flat and point cuts, offering a nice balance of lean meat and marbling that keeps the brisket moist and flavorful during the long cooking process.
How do I know when the brisket is done?

When a fork slides easily into the meat and it feels fork-tender with little resistance, your brisket is done. This usually happens after 3 to 4 hours of slow cooking at 300°F, but always trust the tenderness over the clock.
Is it okay to prepare the brisket ahead of time?

Definitely! In fact, this recipe tastes even better after sitting overnight in the fridge to let the flavors meld. Just reheat gently before serving, and your guests will be none the wiser.
Can I adjust this recipe for Passover?

For Passover, make sure to use kosher-for-Passover ketchup and check that all ingredients comply with your tradition’s guidelines. This brisket is a classic centerpiece for the holiday and works beautifully when prepared this way.

Final Thoughts

This Jewish Braised Brisket Recipe holds a special place in my heart because it brings warmth and tradition into the kitchen with every bite. Whether you’re cooking for a holiday or simply craving a luxury comfort meal, this dish never disappoints. I hope you’ll give it a try—it’s one of those recipes that once you master, you’ll want to make it again and again like I do. Happy cooking!