Classic Jewish Brisket: The Holiday Centerpiece

Name: Classic Jewish Brisket: The Holiday Centerpiece
Prep time: 20 min
Cook time: 4 h
Yield: ** 8–10 servings
Cuisine: Jewish
Ingredients: 5–6 lb beef brisket (first cut or second cut — see FAQ); 2 tablespoons vegetable oil; 4 large onions, sliced into thick half-moons; 8 cloves garlic, roughly chopped; 1 cup dry red wine (something you would drink, not cooking wine); 1 cup beef broth; 3 tablespoons tomato paste; 2 tablespoons brown sugar; 2 teaspoons smoked paprika; 1 teaspoon freshly ground black pepper; 2 teaspoons kosher salt (adjust to taste); 3 bay leaves; 4 carrots, peeled and cut into large chunks; Fresh thyme sprigs (optional but excellent)

fromthisisbarmitzvah.com thisisbarmitzvah.com/cuisine/brisket-recipe

Low and slow is the secret to perfect Jewish brisket. This traditional recipe, with onions, garlic, and wine, transforms a tough cut into a melt-in-your-mouth holiday masterpiece.

** About 4½ hours (less if you skip the overnight rest, but do not skip it)

cook 4 hr

** 8–10 servings

Jewish

4.5 (100)

Ingredients

Instructions

Season the brisket.** Pat the brisket dry with paper towels. Combine the salt, pepper, and smoked paprika and rub the mixture all over the meat. Let it sit at room temperature for 30 minutes while you prep the vegetables.
Sear the meat.** Preheat the oven to 325°F (160°C). Heat the oil in a large Dutch oven or roasting pan over high heat. Sear the brisket for 4–5 minutes per side until a dark brown crust forms. Remove and set aside.
Build the braising base.** In the same pot, add the sliced onions. Cook over medium heat for 10–12 minutes, stirring occasionally, until soft and golden. Add the garlic and cook for another minute. Stir in the tomato paste and brown sugar, cooking until the paste darkens slightly. Pour in the wine and broth, scraping up any browned bits from the bottom.
Braise.** Return the brisket to the pot, fat side up. Nestle the carrots and bay leaves around the meat. Lay the thyme sprigs on top. Cover tightly with a lid or heavy-duty foil — you want a good seal.
Cook low and slow.** Place in the oven and cook for 3½–4 hours. The brisket is done when a fork slides into the meat with almost no resistance. Do not rush this step. The difference between good brisket and transcendent brisket is the last 30 minutes.
Rest and slice.** Remove from the oven and let it cool in the braising liquid. For best results, refrigerate overnight. The next day, skim the solidified fat from the surface, slice the cold brisket against the grain into quarter-inch slices, and arrange in the braising liquid. Reheat at 325°F for 25–30 minutes.

Nutrition

Description: Traditional Jewish recipe - nutritional values may vary