Description
This Jewish Brisket recipe transforms a simple cut of meat into a tender, flavorful centerpiece for family gatherings.
Ingredients
- 1 well-marbled brisket (about 4-5 pounds)
- 2 tablespoons olive oil
- 2 large onions, sliced
- 4 cloves garlic, minced
- 4 cups beef broth
- 2 tablespoons brown sugar
- 2 teaspoons paprika
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1 teaspoon crushed red pepper flakes (optional)
- Fresh herbs (thyme or rosemary, optional)
Instructions
- Season the brisket generously with salt, pepper, and paprika.
- In a large pot or Dutch oven, heat olive oil over medium-high heat.
- Sear the brisket on both sides until browned (about 5 minutes per side).
- Remove the brisket and set aside; add onions and garlic to the pot, sauté until soft.
- Stir in beef broth, brown sugar, and spices, bringing to a simmer.
- Return the brisket to the pot, cover, and slow-cook in the oven at 300°F for 4-5 hours until tender.
- Let the brisket rest for a few minutes before slicing against the grain and serving with sauce.
Notes
For maximum flavor, marinate the brisket overnight before cooking. Use a Dutch oven for best results.
- Prep Time: 20
- Cook Time: 300
- Category: Main Course
- Method: Slow-cooking
- Cuisine: Jewish