Description
This Jewish-Style Braised Brisket is a classic, tender, and moist beef dish slow-cooked with onions, carrots, celery, garlic, and aromatic herbs in a rich tomato-wine sauce. Perfect for holiday gatherings like Passover or Hanukkah, the brisket develops deep flavors through browning and long, slow braising until fork-tender.
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 & Sauces
- 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
Herbs & Spices
- 4 sprigs thyme
- 2 bay leaves
Instructions
- Season and Brown the Brisket: Season the brisket all over with kosher salt and freshly ground black pepper. If using a stainless steel roasting pan, heat vegetable oil over medium-high heat on two burners until shimmering, then add brisket and brown on both sides, about 6 minutes per side. Remove and set aside. If using a disposable aluminum pan, preheat broiler; broil the brisket turning once until browned on both sides, approximately 6 minutes per side. Transfer to a disposable roasting pan.
- Sauté the Vegetables: Add sliced onions, diced carrots, celery, and whole garlic cloves to the hot pan with oil (or a separate skillet if using aluminum pan method). Cook, stirring occasionally, until vegetables just start to brown in spots, about 6 minutes. Season with salt to taste.
- Deglaze the Pan: Pour in dry red wine and bring to a simmer, scraping up the browned bits from the bottom of the pan to incorporate flavors.
- Add Tomatoes and Ketchup: Stir in the crushed whole peeled tomatoes with their juices and ketchup, mixing well to create the braising sauce.
- Combine Brisket and Vegetables: Nestle the browned brisket comfortably among the vegetables in the roasting pan, ensuring some of the sauce covers the meat.
- Add Herbs and Cover: Place the thyme sprigs and bay leaves into the pan around the brisket. Cover the roasting pan tightly with aluminum foil.
- Braise the Brisket: Preheat the oven to 300°F (150°C) and place the covered roasting pan on the middle rack. Cook until the brisket is fork-tender, approximately 3 to 4 hours.
- Rest the Brisket: Remove the brisket from the pan and let it rest on a work surface for 30 minutes, allowing juices to redistribute.
- Prepare the Sauce: Skim excess fat from the surface of the braising liquid in the pan. Season the sauce with salt and pepper to taste, and discard the thyme sprigs and bay leaves.
- Slice and Reheat: Thinly slice the brisket against the grain, then return the slices to the braising liquid, ensuring they are well submerged. Cover and let stand for 30 minutes in a warm place before serving. The brisket can be made up to 4 days ahead and refrigerated whole or sliced in the braising liquid; reheat gently before serving.
Notes
- This braised brisket is tender and moist with a rich sauce of carrots and onions, ideal for traditional Jewish holidays such as Passover or Hanukkah.
- Use a whole beef brisket weighing around 6 pounds for best results.
- Braising low and slow at 300°F ensures the meat becomes fork-tender and flavorful.
- Skimming the fat from the braising liquid reduces greasiness and improves presentation.
- The brisket can be prepared days in advance to enhance flavor and convenience.
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
