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Ultimate Jewish-Style Braised Brisket: A Tender, Flavorful Feast

Traditional Jewish Braised Brisket Recipe with Onions and Carrots

Discover the secret to a mouthwatering, melt-in-your-mouth brisket that will become your new family favorite. This Jewish-style braised brisket is slow-cooked to perfection with sweet onions and carrots, creating a rich, comforting dish that’s perfect for holidays or special gatherings.

Brisket has long been a staple of Jewish cuisine, not just for its affordability but for its ability to transform into a stunning centerpiece when cooked with love and patience. While many home cooks struggle with achieving both tenderness and moisture, our recipe unlocks the secrets to a brisket that’s irresistibly juicy and fork-tender.

The Science Behind Perfect Brisket

Understanding the anatomy of brisket is key to mastering its preparation. Brisket comes from the breast of the cow and is divided into two parts: the leaner first cut (or flat) and the fattier second cut (or point). The challenge lies in breaking down the tough collagen while retaining moisture, especially in the leaner first cut.

Our method ensures a succulent result by using a sealed cooking vessel and a clever post-cooking technique. By braising the brisket in a covered pan, we lock in the juices. After cooking, we thinly slice the meat and return it to the flavorful braising liquid, allowing it to absorb even more moisture and flavor.

Crafting Your Brisket Masterpiece

Let’s dive into the step-by-step process of creating this showstopping brisket:

  1. Brown for Flavor: Start by searing the brisket to develop a rich, caramelized exterior. This step is crucial for building depth of flavor in the final dish.
  2. Vegetable Magic: Sauté a mix of onions, carrots, celery, and garlic until they begin to caramelize. These aromatics will break down during cooking to create a thick, luxurious sauce.
  3. Build the Braising Liquid: Deglaze with red wine to capture all the flavorful browned bits. Add crushed tomatoes and a touch of ketchup for sweetness and acidity.
  4. Low and Slow: Cover tightly and cook at 300°F (150°C) for 3-4 hours until the brisket is fork-tender. This gentle cooking method ensures the meat remains juicy.
  5. Rest and Slice: Allow the brisket to rest, then slice thinly against the grain. Return the slices to the sauce to soak up extra flavor and moisture before serving.

Why This Recipe Works

Our Jewish-style braised brisket stands out for several reasons:

  • The sealed braising method preserves moisture in the lean cut of meat.
  • Returning sliced meat to the sauce ensures each bite is infused with flavor.
  • Simple ingredients transform into a complex, satisfying dish through slow cooking.
  • The recipe is forgiving and can be made ahead, perfect for stress-free entertaining.

Ingredients for Jewish-Style Braised Brisket

  • 6 pounds (2.75kg) whole beef brisket (see note)
  • 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

Directions

  1. For Stainless Steel Roasting Pan: Season brisket generously with salt and pepper. Heat oil in a large roasting pan over medium-high heat. Sear brisket until deeply browned, about 6 minutes per side. Set aside. In the same pan, sauté onions, carrots, celery, and garlic until lightly caramelized, about 6 minutes. Deglaze with wine, scraping up any browned bits. Stir in tomatoes and ketchup, then nestle the brisket among the vegetables.
  2. For Disposable Aluminum Roasting Pan: Preheat broiler. Season brisket and broil on a wire rack set over a baking sheet until browned, about 6 minutes per side. Transfer to a disposable pan. Deglaze baking sheet with wine. In a skillet, sauté vegetables in oil until starting to brown, about 6 minutes. Add wine, bring to a simmer, then mix in tomatoes and ketchup. Pour over brisket in roasting pan.
  3. Add thyme and bay leaves to the pan. Cover tightly with foil. Braise at 300°F (150°C) for 3-4 hours, until fork-tender.
  4. Rest brisket for 30 minutes. Skim fat from sauce and season to taste. Remove herbs. Slice brisket thinly against the grain and return to the sauce. Let it absorb the juices for 30 minutes before serving. For make-ahead option, refrigerate for up to 4 days and gently reheat before serving.

Pro Tips for Brisket Success

For the juiciest result, look for a brisket with the second cut (point) attached. It has more intramuscular fat, ensuring a moister final product. If using just the first cut, keep all the fat intact – it’s essential for a succulent brisket.

Want to save time? Check out our pressure cooker version of this recipe for a quicker, equally delicious alternative.

Nutrition Facts (per serving)
1135 Calories
67g Fat
23g Carbs
101g Protein
Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 1135
% Daily Value*
Total Fat 67g 85%
Saturated Fat 25g 126%
Cholesterol 361mg 120%
Sodium 851mg 37%
Total Carbohydrate 23g 8%
Dietary Fiber 5g 17%
Total Sugars 11g
Protein 101g
Vitamin C 17mg 85%
Calcium 134mg 10%
Iron 9mg 52%
Potassium 1358mg 29%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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