Name: Jewish Braised Brisket Recipe
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: Jewish
Ingredients: 1 teaspoon olive oil; 2 teaspoons minced garlic; 1 teaspoon dried thyme; ¼ teaspoon freshly ground black pepper; 1 first-cut beef brisket (4 to 5 pounds); 1 teaspoon kosher salt; 2 cups chopped onions; 4 large carrots (peeled and thickly sliced); 3 bay leaves; 3 tablespoons tomato paste (optional; see the Cooking Tip); 1 cup low-sodium beef or chicken broth; 1 (28-ounce) can crushed tomatoes (in juice or puréed); 1 cup red wine (any kind is fine; or an additional cup crushed tomatoes or broth); 2 tablespoons finely chopped Italian flat-leaf parsley (optional; for garnish)

If you’re looking to cozy up your dinner table with a hearty, soul-warming dish, this Jewish Braised Brisket Recipe is absolute magic. I first tried this classic family favorite on a chilly evening, and let me tell you, the tender, flavorful meat just melts in your mouth—it’s like a warm hug on a plate. Whether you’re cooking for a holiday dinner or just craving comfort food that impresses, stick with me, and you’ll get the full scoop on making the most fabulous brisket you’ve ever tasted.

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Why You’ll Love This Recipe

Tender, Melt-in-Your-Mouth Texture: Slow braising transforms brisket into a succulent marvel that even brisket skeptics adore.
Rich, Deep Flavors: Garlic, thyme, and tomatoes mingle beautifully, offering comfort in every bite.
Perfect for Holiday Gatherings: Classic Jewish recipe that will have guests asking for seconds at your Seder or family dinner.
Make-Ahead Friendly: Flavors even deepen overnight, making it a lifesaver for busy hosts.

A white round plate shows a meal with two main parts: on the left, a cluster of green grilled asparagus with light char marks, arranged in a slightly fanned pattern; on the right, a piece of cooked meat topped with a chunky red tomato and onion sauce, the sauce covering most of the meat's surface and adding a textured look with small diced tomatoes and onions. The plate rests on a white marbled surface, near a white rectangular dish containing more meat and sauce with a silver spoon inside. There is a glass of red wine in the top left corner and a folded red cloth napkin with silverware placed on the right side of the frame. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The ingredients for this Jewish Braised Brisket Recipe come together to build that signature rich and hearty flavor that slow-cooked meat lovers can’t get enough of. You’ll want to prioritize fresh produce like firm carrots and good-quality onions, and don’t worry — the pantry staples carry the savory backbone.

Olive oil: A good-quality olive oil lends a subtle fruitiness and helps everything brown just right.
Minced garlic: Fresh garlic is essential here — it wakes up the whole dish.
Dried thyme: This herb adds a woodsy note, perfect for slow cooking.
Freshly ground black pepper: For that subtle kick and aroma.
First-cut beef brisket: Look for a 4 to 5-pound piece; the first cut gives you the best balance of tenderness and flavor.
Chopped onions: They break down during cooking and create a luscious base.
Carrots: Thickly sliced so they hold their shape and add a natural sweetness.
Bay leaves: Key aromatics that remind me of Sunday dinners at my grandparents’.
Tomato paste (optional): This adds an extra layer of depth and richness to the sauce if you choose to use it.
Low-sodium beef or chicken broth: Helps keep the dish juicy without overpowering saltiness.
Crushed tomatoes (canned): The body of the sauce, making everything beautifully luscious.
Red wine: Any kind works; it lifts the flavor and balances the acidity — but you can swap for extra broth or tomatoes if you prefer.
Italian flat-leaf parsley (optional): A sprinkle at the end brightens the finished dish with fresh herbs.
Kosher salt: Enhances all the flavors without being harsh.

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 that this Jewish Braised Brisket Recipe is super adaptable, so you can tweak it based on what you have in your pantry or how you like your brisket. Don’t be afraid to make it your own; that’s how the best family recipes evolve!

Mushroom Addition: I sometimes add sliced mushrooms halfway through cooking for an earthy twist my family adores.
Spice it Up: Adding a touch of smoked paprika or chili flakes gives it a subtle smoky heat that’s perfect for fall dinners.
Vegetarian Broth Swap: If you prefer, use vegetable broth instead of beef or chicken for a lighter flavor but still full-bodied.
Alcohol-Free: Simply replace the wine with more broth or tomato juice, and you won’t miss a thing.

How to Make Jewish Braised Brisket Recipe

Step 1: Prep Your Oven and Season the Brisket

Start by heating your oven to 325°F. Meanwhile, mix the olive oil, minced garlic, dried thyme, kosher salt, and freshly ground pepper in a small bowl. Trust me, rubbing this mixture all over your brisket is where the magic begins—it gets the meat seasoned deeply for a flavor that sings through every bite. Set the brisket aside while you chop your veggies.

Step 2: Layer Flavors in Your Dutch Oven

Place the brisket fat side up in a large casserole or Dutch oven. I always find that keeping the fat on top lets it baste the meat beautifully as it cooks. Toss in your onions, carrots, and bay leaves around it. If you’re using tomato paste, blend it into the broth thoroughly before pouring it over the meat and veggies. Then add the crushed tomatoes and red wine on top. You’ll want the liquids to cover the brisket and most veggies—this slow simmering bath is how the brisket becomes tender and juicy.

Step 3: Slow-Braise to Tender Perfection

Cover the pot tightly and place it in the preheated oven for about 3 to 3½ hours. Your patience here will be rewarded — check after 3 hours by poking the brisket with a fork; it should feel very tender and almost fall apart. If it’s a little stiff, just give it another half hour. This is the trick: low and slow wins every time.

Step 4: To Serve Now or Later

If you’re serving immediately, carefully remove the brisket from the pot and let it rest loosely covered with foil while you reduce the sauce on the stove for about 10 minutes. This concentrates the flavors and lets you skim any fat that rises to the top. Slice the meat across the grain—this is an important tip to keep it tender—and nestle the slices back into the sauce. If you’re making it ahead, cool everything in the fridge, then skim the hardened fat later, slice the brisket, and reheat gently either on the stove or in the oven until bubbly and warm.

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Pro Tips for Making Jewish Braised Brisket Recipe

Don’t Skip the Rub: That garlicky herb mixture is your flavor foundation—make sure to coat every inch of the meat.
Cover Tightly: A snug lid keeps moisture locked in, ensuring your brisket stays juicy throughout the long cook.
Wait Before Slicing: Letting the meat rest means the juices redistribute, yielding slices that are tender and moist.
Slice Across the Grain: This is a little trick I learned that makes all the difference in tenderness.

How to Serve Jewish Braised Brisket Recipe

A white rectangular dish on the right is filled with sliced, browned meat layered closely side by side on top of a chunky red sauce with visible pieces of carrots and onions scattered around. To the left, a white oval dish holds bright green asparagus spears cooked with a slight shine and sprinkled with red pepper flakes. In the center, a round white plate holds a folded deep red cloth napkin with a knife and two forks resting on top. Near the bottom right, a large silver serving spoon with a mustard yellow handle lies on a white marbled surface. Two glasses of deep red wine are placed near the top center of the image and two small candles in golden holders sit at the bottom left corner, all arranged on the white marbled textured surface photo taken with an iphone --ar 4:5 --v 7

Garnishes

I’m a big fan of finishing this brisket with a sprinkle of fresh Italian flat-leaf parsley. It brightens up the rich sauce and adds a pop of color that makes the dish feel festive at the table. Some people like a touch of horseradish on the side for a little heat, which works beautifully, too.

Side Dishes

This brisket shines alongside classic sides like creamy mashed potatoes, roasted root vegetables, or even a simple carrot tzimmes to echo the sweetness of the carrots in the pot. If you want to get fancy, a batch of fluffy kugel or even garlic green beans offer great texture contrasts.

Creative Ways to Present

For special occasions, I love serving the brisket family-style in a large shallow bowl, surrounded by the sauce and veggies. It makes everyone feel like they’re digging into a family feast. Another fun idea is to plate individual portions with a drizzle of reduced sauce over the top, garnished with parsley and a side of roasted brussels sprouts.

Make Ahead and Storage

Storing Leftovers

Leftover brisket will keep well in the fridge for up to 4 days. I store it in the original cooking liquid, which protects the meat and keeps it juicy. Just make sure the container is airtight to preserve freshness.

Freezing

I’ve frozen this Jewish Braised Brisket Recipe plenty of times with great success. Just cool it completely, portion it into freezer-safe containers including the cooking sauce, and freeze for up to 3 months. When you’re ready to eat, thaw overnight in the fridge to keep its tender texture.

Reheating

To reheat, I prefer gently warming the brisket in a covered pan on low heat so it stays moist and the flavors meld again. Alternatively, a 325°F oven for about 30 minutes works well. If the sauce seems a bit thin, let it simmer uncovered at the end to thicken back up.

FAQs

Can I make the Jewish Braised Brisket Recipe in a slow cooker instead of the oven?

Absolutely! You can layer everything in a slow cooker and cook on low for 8 to 10 hours. Just make sure the brisket is covered well with the liquid and vegetables. The slow cooker will yield tender meat, but keep the lid on as much as possible to retain moisture.
Is it okay to skip the wine?

Yes! If you don’t want to use wine, simply replace it with an equal amount of beef broth or crushed tomatoes. The wine adds complexity, but the dish will still be delicious without it.
How do I know when the brisket is done perfectly?

The brisket is perfectly cooked when it’s fork-tender and slices easily without resistance. Usually, 3 to 3½ hours at 325°F gets you there, but it’s okay to cook a bit longer if needed until the meat is tender throughout.
What’s the best way to slice brisket?

Always slice across the grain, which means cutting perpendicular to the lines of muscle fibers. This makes the slices easier to chew and keeps the brisket tender.

Final Thoughts

This Jewish Braised Brisket Recipe is truly one of those dishes that stays close to my heart—and my family’s table. The slow cooking process makes it incredibly forgiving, and the result is a deeply comforting meal that brings people together. I can’t recommend trying this enough, especially when you want something that feels like a celebration in every bite. So grab a brisket, invite your favorite people, and enjoy the warm, tender love in every slice!