Why Make This Recipe
Heavenly Jewish Braised Brisket is a traditional dish that offers heartwarming flavors and a beautiful way to celebrate Rosh Hashanah. This recipe not only brings family and friends together, but it also fills your home with delightful aromas. The slow cooking method makes the brisket incredibly tender, allowing it to soak up all the rich flavors of the broth and spices. Whether you are hosting a holiday gathering or enjoying a family dinner, this dish will surely impress everyone at the table.
How to Make Heavenly Jewish Braised Brisket
Ingredients:
- 4-5 pounds Brisket (Select a well-marbled cut for optimal tenderness and flavor.)
- 2 teaspoons Kosher Salt (Essential for enhancing the rich flavors of the meat.)
- 1 teaspoon Ground Black Pepper (Use freshly ground for the best seasoning impact.)
- 2 tablespoons Vegetable Oil (Perfect for searing; avocado oil can add depth of flavor.)
- 1 large Onion (Adds sweet and savory depth to the braising sauce.)
- 4 cloves Garlic (Provides a robust base flavor.)
- 1 tablespoon Tomato Paste (Richens the sauce; crushed tomatoes are a good alternative.)
- 1 cup Red Wine (Adds acidity and complexity; beef broth can be used as a non-alcoholic option.)
- 2 cups Beef Broth (Keeps the brisket moist and flavorful.)
- 1 tablespoon Brown Sugar (Balances acidity and enhances sweetness.)
- 2 teaspoons Dried Thyme (Adds a wonderful herbal note.)
- 2 teaspoons Dried Rosemary (Provides aromatic depth.)
- 2 Bay Leaves (Contributes flavor to the braising liquid.)
- 4 large Carrots (Sweetness and flavor absorption during braising.)
- 2 Parsnips (Adds earthiness; potatoes are a suitable substitute.)
Directions:
- Preheat your oven to 325°F (160°C).
- Season the brisket with kosher salt and black pepper on both sides.
- Heat the vegetable oil in a large oven-safe pot over medium-high heat. Once hot, sear the brisket for about 4-5 minutes on each side until browned. Remove the brisket and set aside.
- In the same pot, add the chopped onion and garlic. Sauté until the onion is translucent.
- Stir in the tomato paste and cook for a minute.
- Pour in the red wine and scrape the bottom of the pot to release any flavorful bits. Let the wine reduce for 2-3 minutes.
- Add the beef broth, brown sugar, thyme, rosemary, and bay leaves. Stir to combine.
- Return the brisket to the pot and add the chopped carrots and parsnips around it.
- Cover the pot and transfer it to the oven. Cook for about 3-4 hours, or until the brisket is fork-tender.
- Remove from the oven and let it rest for 15-20 minutes before slicing.
How to Serve Heavenly Jewish Braised Brisket
Slice the brisket against the grain for tender pieces. Serve it with the braising sauce and vegetables on the side. This dish pairs well with roasted potatoes, challah bread, or a simple green salad. You can also add some horseradish for a bit of a kick!
How to Store Heavenly Jewish Braised Brisket
Leftover brisket can be stored in an airtight container in the refrigerator for up to three days. If you want to keep it longer, freeze the sliced brisket with the sauce for up to three months. When ready to eat, thaw it overnight in the fridge and reheat in a pot over low heat.
Tips to Make Heavenly Jewish Braised Brisket
- Choose a well-marbled brisket for the best flavor and tenderness.
- If you don’t have red wine, beef broth works just fine as a substitute.
- Searing the brisket before braising helps develop more flavor.
- Adjust the seasoning to your preference, adding more herbs or spices if desired.
Variation
For a different twist, you can add diced potatoes instead of parsnips, or incorporate sweet potatoes for a hint of sweetness. You may also try adding some fresh herbs like parsley or oregano for a fresh flavor.
FAQs
Can I cook brisket in a slow cooker?
Yes, you can prepare this recipe using a slow cooker. Sear the brisket and sauté the onions and garlic, then transfer everything to the slow cooker. Cook on low for 8-10 hours for tender results.
Can I use a different cut of meat?
While brisket is traditional, you can substitute other cuts like chuck roast. Just keep in mind that cooking times may vary.
Is this dish suitable for freezing?
Absolutely! Braised brisket freezes well. Just ensure that it’s stored in a suitable container and thaw it in the fridge before reheating.
Heavenly Jewish Braised Brisket
- Total Time: 270 minutes
- Yield: 8 servings
- Diet: None
Description
A traditional Jewish dish featuring tender, slow-cooked brisket in a flavorful broth, perfect for Rosh Hashanah or family gatherings.
Ingredients
- 4-5 pounds Brisket
- 2 teaspoons Kosher Salt
- 1 teaspoon Ground Black Pepper
- 2 tablespoons Vegetable Oil
- 1 large Onion, chopped
- 4 cloves Garlic, minced
- 1 tablespoon Tomato Paste
- 1 cup Red Wine
- 2 cups Beef Broth
- 1 tablespoon Brown Sugar
- 2 teaspoons Dried Thyme
- 2 teaspoons Dried Rosemary
- 2 Bay Leaves
- 4 large Carrots, chopped
- 2 Parsnips, chopped
Instructions
- Preheat your oven to 325°F (160°C).
- Season the brisket with kosher salt and black pepper on both sides.
- Heat the vegetable oil in a large oven-safe pot over medium-high heat. Sear the brisket for about 4-5 minutes on each side until browned. Remove the brisket and set aside.
- Add the chopped onion and garlic to the pot and sauté until the onion is translucent.
- Stir in the tomato paste and cook for a minute.
- Pour in the red wine and scrape the bottom of the pot to release any flavorful bits. Let the wine reduce for 2-3 minutes.
- Add the beef broth, brown sugar, thyme, rosemary, and bay leaves. Stir to combine.
- Return the brisket to the pot and add the chopped carrots and parsnips.
- Cover the pot and transfer it to the oven. Cook for about 3-4 hours, or until the brisket is fork-tender.
- Remove from the oven and let it rest for 15-20 minutes before slicing.
Notes
Slice against the grain for tender pieces. Pairs well with roasted potatoes or challah bread. Leftovers can be stored in an airtight container for up to three days.
- Prep Time: 30 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Jewish