Name: Jewish-Style Braised Brisket Recipe
Prep time: 20 min
Cook time: 4 h 25 min
Total time: 4 h 45 min
Cuisine: Jewish
Ingredients: 6 pounds (2.75kg) whole beef brisket; Kosher salt and freshly ground black pepper, to taste; 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, peeled; 2 tablespoons (30ml) vegetable oil; 1 cup (240ml) dry red wine; 1 (14-ounce; 400g) can whole peeled tomatoes, crushed by hand, with juices; 1/3 cup (80ml) ketchup; 4 sprigs thyme; 2 bay leaves

If you’re searching for that perfect comfort food for your next special occasion, I have just the thing for you. This Jewish-Style Braised Brisket Recipe is a soul-warming classic that I absolutely love because it marries tender beef with a rich, flavorful sauce of onions and carrots. Trust me, whether it’s for a holiday feast or a cozy weekend dinner, this recipe will become your go-to brisket—there’s something magical about the slow-braised tenderness and that saucy goodness you won’t want to miss.

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Why You’ll Love This Recipe

Ultimate Tenderness: Slow braising transforms a humble brisket into melt-in-your-mouth perfection.
Flavor-Packed Sauce: The blend of onions, carrots, garlic, and tomato creates a deeply savory, comforting sauce.
Make-Ahead Friendly: It tastes even better the next day, making your holiday prep easier.
Perfect for Any Occasion: From Passover or Hanukkah to Sunday dinners, it’s a crowd-pleaser every time.

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-Style Braised Brisket, braised brisket recipe, slow-cooked beef brisket, holiday brisket dish, comfort food beef recipe

Ingredients You’ll Need

The ingredients for this Jewish-Style Braised Brisket Recipe all work in harmony to build layers of flavor. You’ll want to look for a good brisket with a nice fat cap, and fresh vegetables that will caramelize beautifully during braising.

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-Style Braised Brisket, braised brisket recipe, slow-cooked beef brisket, holiday brisket dish, comfort food beef recipe

Beef Brisket: Choose a whole brisket with a bit of fat for maximum juiciness.
Kosher Salt and Black Pepper: Simple seasoning that lets the brisket’s flavor shine.
Vegetable Oil: For browning the meat and sautéing vegetables without burning.
Yellow Onions: Sliced thickly, they add natural sweetness as they cook down.
Carrots: Cut into large dice to hold texture and infuse the sauce with sweetness.
Celery: Adds subtle aromatic notes and balances the sweetness of other veggies.
Garlic: Whole cloves that gently mellow during cooking.
Dry Red Wine: Adds acidity and depth; don’t skip this for a rich braising liquid.
Whole Peeled Tomatoes: Crushed by hand, these bring acidity and body to the sauce.
Ketchup: A touch of sweetness and tang that rounds out the flavor.
Thyme and Bay Leaves: Classic herbs for that earthy, aromatic lift.

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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 playing around with this Jewish-Style Braised Brisket Recipe depending on the season or dietary preferences. It’s incredibly forgiving and customizable, so feel free to take it in your favorite direction!

Vegetable Swap: I sometimes add parsnips or sweet potatoes for extra sweetness and texture, especially in winter.
Wine Alternatives: If you prefer, substitute the dry red wine with beef broth and a splash of balsamic vinegar for a different but equally rich flavor.
Spice It Up: For a slight kick, adding a pinch of smoked paprika or a few crushed red pepper flakes can elevate the sauce.
Make It Dairy-Free & Keto: This recipe is naturally dairy-free and perfect for keto diets if you skip any sweetened additions.

How to Make Jewish-Style Braised Brisket Recipe

Step 1: Season and Brown the Brisket

Start by generously seasoning your brisket all over with kosher salt and freshly ground black pepper. This seasoning is absolutely key; it gives the crust that irresistible savory punch. Then heat vegetable oil in your roasting pan until shimmering—medium-high heat works best to get a nice sear without burning. Brown your brisket on each side for about 6 minutes until you get a deep mahogany color. I usually find that getting a good crust here locks in juice and flavor, so don’t skip it or rush this step!

Step 2: Sauté the Vegetables

Remove the brisket and set it aside. Toss in your sliced onions, diced carrots, celery, and whole garlic cloves in the same pan. Give them a stir and cook until they start to brown in spots—about 6 minutes. This caramelization builds the foundation for the sauce and adds incredible natural sweetness. Don’t forget to season the vegetables lightly with salt here to help draw out moisture and enhance flavor.

Step 3: Deglaze and Build the Sauce

Pour in the dry red wine and bring it to a simmer, scraping up all those tasty browned bits from the bottom of the pan with a wooden spoon. Those bits carry a ton of flavor and you want every drop in your dish. Stir in the hand-crushed canned tomatoes along with ketchup, which adds just the right amount of tang and sweetness to balance out the acidity of the tomatoes and wine. Then nestle your brisket back into the pan, surrounded by the veggies and sauce.

Step 4: Add Herbs and Slow Braise

Pop in the fresh thyme sprigs and bay leaves for fragrance, cover your roasting pan tightly with foil, and place it in a preheated 300°F (150°C) oven. Let the brisket slowly cook for 3 to 4 hours until it’s fork-tender—this is where the magic happens. You’ll know it’s ready when a fork slides in with absolutely no resistance and the meat practically falls apart with a gentle touch.

Step 5: Rest, Slice, and Serve

Once your brisket is perfectly tender, transfer it to a cutting board and let it rest for about 30 minutes—this helps keep the juices locked in when slicing. Meanwhile, skim off any excess fat from the surface of the braising liquid and remove the thyme sprigs and bay leaves. Slice the brisket thinly against the grain—that’s important to keep the meat tender! Return the slices back into the braising liquid, making sure they’re well coated and submerged, then let everything sit covered for another 30 minutes to soak up more flavor. Serving this warm will have everyone asking for seconds.

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Pro Tips for Making Jewish-Style Braised Brisket Recipe

Don’t Skip the Browning: Searing your brisket well forms a gorgeous crust that boosts flavor tenfold.
Use a Heavy Pan: A heavy stainless steel or cast iron pan retains heat for even braising—been there, done that, and it makes a huge difference.
Patience is Key: Low and slow cooking ensures tenderness—you’ll find rushing will leave your brisket tough.
Slice Against the Grain: This little trick makes slicing easier and keeps every bite tender and juicy.

How to Serve Jewish-Style 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-Style Braised Brisket, braised brisket recipe, slow-cooked beef brisket, holiday brisket dish, comfort food beef recipe

Garnishes

I love sprinkling a bit of freshly chopped parsley or a light dusting of cracked pepper right before serving to brighten the dish visually and add a fresh bite. Sometimes, a spoonful of horseradish on the side is a game-changer to cut through the richness.

Side Dishes

My go-to sides with this Jewish-Style Braised Brisket Recipe include classic mashed potatoes or roasted root vegetables—they soak up the sauce beautifully. I’ve also had great luck pairing it with fluffy egg noodles or a buttery kugel to round out the meal.

Creative Ways to Present

For holiday dinners, I like to arrange the sliced brisket on a platter surrounded by the braised vegetables and drizzle some of the pan sauce on top. Adding roasted sprigs of thyme gives an elegant, rustic touch. It’s always a showstopper when I do this for family or friends.

Make Ahead and Storage

Storing Leftovers

Leftover brisket keeps incredibly well refrigerated for up to 4 days when stored submerged in its braising liquid inside an airtight container. This storage method keeps the meat moist and flavorful—I’ve never had it dry out this way, even after a couple days.

Freezing

If you want to freeze portions, slice the brisket first and keep it immersed in the braising liquid in freezer-safe bags or containers. I label mine with dates and it stays delicious for up to 3 months. Thaw overnight in the fridge for best results.

Reheating

When reheating, I gently warm the brisket and sauce in a low oven or on the stovetop with a tight lid to avoid drying out. Stir occasionally until heated through—you’ll find it tastes just as good as freshly made, if not better!

FAQs

Can I use a different cut of meat for this Jewish-Style Braised Brisket Recipe?

While brisket is traditional for its ideal fat content and texture, you can substitute with chuck roast or even short ribs, but be aware that cooking times and tenderness may vary. Brisket is uniquely suited to slow braising, so I recommend sticking with it for best results.
Do I have to use wine in the recipe?

No worries if you’d rather avoid alcohol! You can swap the dry red wine with beef broth mixed with a tablespoon of vinegar or lemon juice to maintain acidity and depth. This still gives a rich sauce but without the wine.
How do I know when the brisket is done?

The brisket is done when it’s fork-tender, meaning a fork slides into the meat easily without resistance. This usually takes about 3 to 4 hours at 300°F depending on your oven and brisket size. Patience here rewards you with tender, juicy meat.
Can I prepare the brisket ahead of time?

Absolutely! This Jewish-Style Braised Brisket Recipe is excellent made a day or two ahead. In fact, letting it rest in its sauce overnight in the fridge enhances the flavor and tenderness, making your life so much easier on the day of serving.

Final Thoughts

This Jewish-Style Braised Brisket Recipe is one I keep coming back to because it never fails to impress loved ones and makes any mealtime feel special. I remember the first time I made it for a holiday gathering—the compliments kept pouring in, and the leftovers lasted just long enough for me to dream about making it again. If you want a classic, comforting dish with deep flavor and tenderness, this brisket is your answer. Give it a try—I promise you won’t regret bringing this delicious tradition to your table.