Description
A classic Jewish-style braised beef brisket slow-cooked to tender perfection with a savory blend of onions, carrots, celery, garlic, and a rich tomato and red wine sauce. This hearty, comforting dish is perfect for holiday celebrations like Passover and Hanukkah or any special occasion.
Ingredients
Scale
Meat
- 6 pounds (2.75kg) whole beef brisket
- Kosher salt and freshly ground black pepper, to taste
Vegetables and Aromatics
- 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
Liquids and Sauces
- 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
Herbs and Seasoning
- 4 sprigs thyme
- 2 bay leaves
Instructions
- Season and Brown Brisket: Season the brisket all over generously with kosher salt and freshly ground black pepper. Heat vegetable oil in a large stainless steel roasting pan over two burners on medium-high heat until shimmering. Add the brisket and brown it on both sides, about 6 minutes per side, to develop rich color and flavor. Transfer the browned brisket to a work surface.
- Sauté Vegetables: Add sliced onions, diced carrots, celery, and whole garlic cloves to the roasting pan. Cook, stirring occasionally, until vegetables start to brown in spots, about 6 minutes. Season the vegetables with salt to taste.
- Deglaze and Build Sauce: Pour in the dry red wine and bring to a simmer while scraping up any browned bits stuck to the bottom of the pan. Stir in the crushed canned tomatoes with their juices and ketchup to create a robust braising liquid.
- Return Brisket to Pan: Nestle the browned brisket among the vegetables in the roasting pan to coat it with the flavorful braising liquid.
- Add Herbs and Cover: Tuck the thyme sprigs and bay leaves into the pan, then cover tightly with foil to seal in moisture for slow braising.
- Braise in Oven: Preheat the oven to 300°F (150°C). Place the covered roasting pan on the middle rack and cook the brisket until fork-tender, approximately 3 to 4 hours, allowing the meat to slowly absorb flavors and become tender.
- Rest the Brisket: Remove the brisket from the pan and let it rest on a work surface for 30 minutes to allow juices to redistribute for moist slices.
- Prepare Braising Liquid: Skim any fat from the surface of the cooking liquid in the pan. Season the liquid with salt and pepper as needed. Discard the thyme sprigs and bay leaves.
- Slice and Reheat Brisket: Slice the brisket thinly against the grain for tenderness. Return the slices to the braising liquid in the pan, ensuring they are submerged. Cover and let stand in a warm place for 30 minutes for the flavors to meld.
- Serve and Store: Serve the brisket warm with the rich vegetable sauce. The brisket can be made up to four days ahead and refrigerated either whole or sliced in its braising liquid. Reheat gently before serving.
Notes
- This braised brisket is moist, tender, and served in a thick, flavorful sauce of carrots and onions, making it perfect for festive occasions such as Passover or Hanukkah.
- Using a stainless steel roasting pan is recommended, but if you prefer, you can start the brisket under a broiler for browning and then transfer to a disposable roasting pan to braise.
- Make sure to slice the brisket against the grain to maximize tenderness.
- Skimming the fat from the braising liquid before serving results in a cleaner sauce with rich flavor.
- The dish improves in flavor if made a day ahead, allowing the brisket to soak in the braising liquid overnight.
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: 42 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 5 g
- Protein: 101 g
- Cholesterol: 361 mg
