adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Jewish Brisket
Jewish Brisket
0 Likes
Prep Time:
10 minutes
Cook Time:
240 minutes
Total Time:
250 minutes
Slow-cooked Jewish brisket in red wine and tomatoes, tender and savory with a touch of sweetness. Ideal for holidays or weekend dinners.
Ingredients:
  • 2 bay leaves
  • 1 (5-pound) untrimmed flat-cut beef brisket
  • 1 tablespoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper, plus more to taste
  • 3 tablespoons vegetable oil
  • 3 medium yellow onions, sliced
  • 4 celery stalks, cut into 2-inch pieces, leaves coarsely chopped
  • 6 garlic cloves, smashed
  • 2 cups red wine (such as Merlot or Pinot Noir)
  • 1 (28-ounce) can crushed tomatoes
  • 1/2 cup ketchup
  • 2 tablespoons brown sugar
  • 1/2 bunch fresh thyme
  • 4 medium carrots, halved lengthwise and cut on a bias into 2-inch pieces
Instructions:
  • Get your oven nice and toasty at 325°F.
  • Prepare the brisket: Season it generously with salt and pepper. Heat oil in a large ovenproof pot over medium-high heat. Sear the brisket, rotating gently, until all sides are nicely browned, about 10 to 12 minutes. Transfer the brisket to a plate.
  • Add onions, celery, and garlic to the pot with the leftover fat. Season with remaining salt and pepper. Sauté until onions are soft and translucent, approximately 5 minutes, stirring occasionally.
  • Pour in the wine, crushed tomatoes, ketchup, brown sugar, thyme, and bay leaves, mix well. Nestle the brisket in the flavorful liquid, fat side up. Cover and braise in the oven until irresistibly tender, around 3 hours.
  • Place the carrots around the brisket in the pot, ensuring they are nestled well. Cook uncovered until the carrots are tender (not soft) and the brisket is browned and crisp on top, approximately 35 to 45 minutes.
  • Slice the brisket against the grain and transfer to a deep serving platter. Skim and discard fat from the braising liquid. Reduce over medium-high heat until sauce thickens, 5-10 minutes. Remove thyme and bay leaves. Season with salt and pepper. Pour sauce over brisket and enjoy! If you loved it, please leave us a star rating!

Similar Recipes