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Jewish braised brisket Recipe

Jewish · Main course · 230 min total

A classic Ashkenazi Jewish dish, this braised brisket is slow-cooked until fork-tender in a sweet and tangy tomato-based sauce with onions and carrots. Perfect for holidays or a comforting family meal.

Ingredients

• 1 (4-5 lb) beef brisket, trimmed
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 2 tablespoons vegetable oil
• 2 large yellow onions, sliced
• 4 cloves garlic, minced
• 4 large carrots, peeled and cut into chunks
• 1 cup ketchup
• 1/2 cup brown sugar, packed
• 1/4 cup apple cider vinegar
• 1 cup beef broth
• 2 tablespoons tomato paste
• 1 bay leaf

Instructions

1. Preheat oven to 325°F (165°C). Season brisket on both sides with salt and pepper.
2. Heat oil in a large Dutch oven over medium-high heat. Sear brisket until browned, about 4 minutes per side. Transfer to a plate.
3. Add onions to the pot and cook until softened, about 5 minutes. Add garlic and carrots; cook 1 minute more.
4. In a bowl, whisk together ketchup, brown sugar, vinegar, beef broth, and tomato paste. Pour into the pot with the vegetables. Add bay leaf and bring to a simmer.
5. Return brisket to the pot, fat side up. Cover and transfer to the oven. Braise for 2 1/2 to 3 hours, until fork-tender.
6. Remove brisket to a cutting board and let rest 10 minutes. Skim fat from sauce. Slice brisket against the grain and serve with sauce and vegetables.

Tips

• For best results, refrigerate the cooked brisket overnight, then slice and reheat in the sauce the next day.
• Leftover brisket makes excellent sandwiches on rye bread with horseradish.
• If sauce is too thin, simmer on the stovetop after removing brisket to reduce.

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