Serves 8
330 min
Jewish-Style Braised Brisket With Onions and Carrots
Recipe GLPR32fa1a1145ba07
A deeply savory, fall-apart tender beef brisket braised low and slow with caramelized onions, root vegetables, red wine, and tomatoes. This traditional Jewish preparation yields succulent meat infused with rich, complex flavors from the aromatic vegetables and herbs. Perfect for holiday dinners or special gatherings.
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Ingredients
6 pounds whole beef brisket
Kosher salt
Freshly ground black pepper
2 tablespoons Vegetable oil
2 pounds Yellow onions, sliced 1/4 inch thick
1 pound Carrots, cut into large dice
½ pound Celery, cut into large dice
6 cloves Garlic cloves
1 cup Dry red wine
14 ounces Whole peeled canned tomatoes with juices, crushed by hand
⅓ cup Ketchup
4 sprigs Fresh thyme sprigs
2 leaves Bay leaves
Directions
Preheat your oven to 325°F (160°C). Pat the beef brisket dry with paper towels and season both sides generously with kosher salt and freshly ground black pepper.
Heat the vegetable oil in a large heavy-bottomed Dutch oven or braising pot over medium-high heat until it shimmers. Once hot, carefully place the brisket in the pot and sear until a deep brown crust forms on both sides, approximately 5–6 minutes per side. Transfer the seared brisket to a plate and set aside.
Reduce the heat to medium. Add the sliced onions to the same pot with the rendered beef fat and cook, stirring frequently, until they are golden and beginning to caramelize, about 10–12 minutes. This develops the base of your braising liquid with natural sweetness and depth.
Add the diced carrots, diced celery, and whole garlic cloves to the pot. Stir continuously for 2–3 minutes to soften the vegetables slightly and meld the flavors with the onions.
Pour in the dry red wine, scraping the bottom of the pot with a wooden spoon to release any browned bits stuck to the surface. Allow the wine to simmer for 2 minutes to reduce slightly and cook off some of the alcohol.
Add the crushed canned tomatoes with their juices and the ketchup to the pot. Stir well to combine all ingredients into a cohesive braising liquid.
Return the seared brisket to the pot, positioning it among the vegetables. Place the thyme sprigs and bay leaves on top of the meat. The liquid should come halfway up the side of the brisket; add a little water if needed.
Cover the pot with a lid and transfer to the preheated 325°F (160°C) oven. Braise for approximately 4–5 hours, until the brisket is extremely tender and pulls apart easily with a fork. The internal temperature should reach at least 145°F (63°C) for a whole cut of beef.
Remove the pot from the oven and carefully lift the brisket onto a cutting board. Let it rest for 10 minutes before slicing. Meanwhile, if desired, strain the cooking liquid and vegetables through a fine-mesh sieve, pressing gently to extract all flavors. You may skim fat from the surface or reduce the braising liquid over medium heat until it reaches your desired consistency.
Slice the brisket against the grain into thick slices and arrange on a serving platter. Spoon the vegetables and braising liquid over the meat. Serve hot and enjoy the tender, flavorful result of this classic preparation.
