Serves 8
250 min
Jewish Brisket
Recipe GLPRf5a4dcef913725
A classic slow-roasted beef brisket braised with red wine, tomatoes, and aromatic vegetables until deeply tender and rich. This traditional Jewish-style brisket features a savory-sweet sauce with notes of ketchup and brown sugar, infused with fresh thyme and bay leaves, making it a perfect centerpiece for any special meal.
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Ingredients
5-pound untrimmed flat-cut beef brisket
1 tablespoon kosher salt
½ teaspoon freshly ground black pepper
3 tablespoon vegetable oil
3 medium yellow onions, sliced
4 celery ribs, cut into 2-inch pieces with leaves coarsely chopped
6 cloves garlic, smashed
2 cup red wine such as Merlot or Pinot Noir
28 ounce canned crushed tomatoes
½ cup ketchup
2 tablespoon brown sugar
½ bunch fresh thyme
2 bay leaves
4 medium carrots, halved lengthwise and cut on bias into 2-inch pieces
Directions
Preheat oven to 325°F. Pat the beef brisket dry with paper towels. Season all sides generously with 1 tablespoon kosher salt and 1/2 teaspoon black pepper.
Heat 3 tablespoons vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Working carefully, place the brisket in the hot oil and sear for 3-4 minutes per side until a deep brown crust forms. Transfer the seared brisket to a plate.
To the same pot, add the sliced onions and cook for 3-4 minutes, stirring occasionally, until they begin to soften and lighten in color. Add the celery pieces and leaves, then the smashed garlic cloves, and cook for another 2 minutes until fragrant.
Pour in the red wine, scraping the bottom of the pot with a wooden spoon to deglaze and release all browned bits. Allow the wine to simmer for 2-3 minutes. Stir in the crushed tomatoes, ketchup, and brown sugar until well combined.
Return the seared brisket to the pot, nestling it among the vegetables. Add the fresh thyme bunch and bay leaves, positioning them around the brisket. The braising liquid should come halfway up the sides of the brisket; add water if needed.
Cover the pot with a lid and transfer to the preheated 325°F oven. Braise for 2.5 to 3 hours, turning the brisket every 45 minutes, until fork-tender and easily shredded.
Remove the pot from the oven. Transfer the brisket to a cutting board and tent loosely with foil to rest for 10 minutes. Meanwhile, add the carrot pieces to the pot with the braising liquid and vegetables. Return to the oven at 325°F for 20-30 minutes until the carrots are tender.
Remove and discard the thyme bunch and bay leaves. Slice or shred the rested brisket against the grain. Return the meat to the pot with the sauce and vegetables, stirring gently to combine. Taste and adjust seasoning with additional salt and pepper as needed.
Serve the brisket in shallow bowls or on a platter, spooning the rich sauce and braised vegetables over the meat. Serve hot.
