Description
This classic Jewish Brisket recipe is a comforting, slow-cooked favorite, perfect for holidays like Passover and Rosh Hashanah or any cozy winter evening. Tender beef brisket braised with onions, carrots, tomatoes, and red wine creates a rich, flavorful dish that melts in your mouth. The low and slow oven cooking method ensures the meat reaches perfect tenderness, infused with aromatic herbs and spices.
Ingredients
Scale
Brisket and Seasoning
- 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
Vegetables and Sauce
- 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)
Instructions
- Preheat and Prepare Seasoning: Preheat your oven to 325°F (163°C). In a small bowl, combine the olive oil, minced garlic, dried thyme, kosher salt, and freshly ground black pepper. Stir until well mixed and then rub this mixture evenly all over the brisket, coating the meat thoroughly.
- Arrange Brisket and Vegetables: Place the brisket fat side up in a large casserole dish or Dutch oven with a tight-fitting lid. Add the chopped onions, sliced carrots, and bay leaves around and on top of the brisket.
- Add Tomato Paste and Liquids: If using tomato paste, blend it into the low-sodium broth, then pour this mixture evenly over the meat and vegetables. Next, pour the crushed tomatoes and red wine on top. Ensure the liquid covers most of the meat and vegetables to keep the brisket moist during cooking.
- Bake the Brisket: Cover the casserole tightly with its lid and bake in the preheated oven for 3 to 3½ hours, or until the meat is very tender and easily pierced with a fork.
- Optional Next-Day Serving: If serving the brisket the following day, allow the casserole to cool and refrigerate it. About an hour before serving, skim off any hardened fat from the surface. Remove the brisket, trim excess fat, and slice it thinly or thickly across the grain. Return the sliced meat to the cooking liquid and reheat gently on the stovetop over medium-low heat or back in a 325°F oven for about 30 minutes until warmed and the sauce reduces slightly. Adjust seasoning as needed.
- Serving Immediately: If serving right away, remove the brisket from the casserole and let it rest loosely covered with foil. Simmer the cooking liquid and vegetables over medium-high heat for about 10 minutes to reduce and thicken the sauce, skimming off any fat. Discard bay leaves, slice the brisket across the grain, and return it to the sauce. Stir gently to combine.
- Garnish and Serve: Transfer the brisket to a large serving dish or serve directly from the casserole. Discard the bay leaves and sprinkle chopped Italian flat-leaf parsley over the top if desired for a fresh, colorful finish.
Notes
- Cooked low and slow in the oven, this brisket is tender and flavorful, perfect for Jewish holidays and comforting winter meals.
- The tomato paste is optional but adds depth to the sauce; you can skip it if preferred.
- Make ahead and reheat for even better flavor development.
- Slice the brisket against the grain to ensure tenderness.
- Adjust seasoning after cooking to balance flavors according to your taste.
Nutrition
- Serving Size: 1 serving
- Calories: 363 kcal
- Sugar: 6.8 g
- Sodium: 545 mg
- Fat: 14.3 g
- Saturated Fat: 4.9 g
- Unsaturated Fat: 8.4 g
- Trans Fat: 0.1 g
- Carbohydrates: 13.3 g
- Fiber: 3 g
- Protein: 40.3 g
- Cholesterol: 112 mg
