Jewish braised brisket with onions

Jewish braised brisket with onions recipe videos

Jewish braised brisket with onions is a classic Ashkenazi Jewish dish, often served during holidays like Passover or Rosh Hashanah. It features a beef brisket slow-cooked for hours with a generous amount of onions, along with ingredients like carrots, celery, and a sweet-savory liquid often made with wine, broth, and sometimes a touch of tomato or dried fruit.

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🍽️ Nutrition at a glance

This dish is high in protein and fat from the brisket, with minimal carbohydrates unless a sweetener or starchy side is included. It provides significant iron, zinc, and B vitamins, and a typical serving can range from 400 to 600 calories depending on the cut of meat and added fats.

Nutrition breakdown

Calories	420 kcal
Protein	38 g
Carbs	12 g
Fat	24 g
Fiber	2 g
Sugar	6 g
Sodium	850 mg
Iron	4.5 mg
Zinc	8.2 mg
Potassium	520 mg
Phosphorus	310 mg
Vitamin B12	3.8 mcg
Niacin (B3)	9.5 mg
Selenium	42 mcg
Vitamin B6	0.6 mg

Per 1 cup (240 g) · estimated, varies by recipe

💡 What's interesting

The long, slow braising process is key to transforming the tough brisket cut into a tender, flavorful dish, a technique central to Jewish Sabbath and holiday cooking where food must be prepared in advance. Nutritionally, the onions break down to create a rich, natural sauce, adding depth without needing complex ingredients.