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Jewish braised brisket with onions Recipe

Jewish · Main course · 230 min total

A classic Ashkenazi Jewish dish, this braised brisket is slow-cooked with caramelized onions until melt-in-your-mouth tender, perfect for holidays or a comforting family dinner.

Ingredients

• 1 (4-5 lb) beef brisket, flat cut
• 2 tsp kosher salt
• 1 tsp black pepper
• 2 tbsp vegetable oil
• 4 large yellow onions, thinly sliced
• 4 cloves garlic, minced
• 1 cup beef broth
• 1 cup dry red wine
• 2 tbsp tomato paste
• 2 bay leaves
• 1 tsp dried thyme
• 1 tbsp brown sugar

Instructions

1. Preheat oven to 325°F (165°C). Season brisket all over with salt and pepper.
2. Heat oil in a large Dutch oven over medium-high heat. Sear brisket fat-side down until deep brown, about 5 minutes per side. Transfer to a plate.
3. Reduce heat to medium. Add onions and cook, stirring occasionally, until deeply caramelized, about 20 minutes. Add garlic and cook 1 minute.
4. Stir in tomato paste and cook 2 minutes. Add wine, scraping up browned bits. Add broth, bay leaves, thyme, and brown sugar; bring to a simmer.
5. Return brisket to pot, fat-side up. Cover and braise in oven for 2.5-3 hours, until fork-tender. Let rest 15 minutes before slicing against the grain.
6. Skim fat from sauce and discard bay leaves. Serve brisket with sauce over noodles or mashed potatoes.

Tips

• For best results, refrigerate brisket overnight after braising, then slice and reheat in the sauce.
• Leftovers keep well for up to 4 days in the refrigerator.
• Serve with kugel or challah to soak up the sauce.

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