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