Jewish-style braised brisket with carrots
Jewish-style braised brisket with carrots is a classic Ashkenazi Jewish comfort food, typically slow-cooked until tender with aromatic vegetables, often including carrots, onions, and sometimes celery or tomatoes. The dish is a staple of Jewish holiday meals, particularly during Shabbat, Passover, and other festive occasions, with roots in Eastern European culinary traditions.
🍽️ Nutrition at a glance
This dish is high in protein from the beef brisket and contains moderate fat, especially if the brisket is not trimmed, while the carrots and other vegetables add fiber and vitamins. A typical serving (around 6-8 ounces of meat with vegetables) can range from 400 to 600 calories, depending on the cut of meat and cooking method.
Nutrition breakdown
| Calories | 380 kcal |
| Protein | 32 g |
| Carbs | 18 g |
| Fat | 19 g |
| Fiber | 3 g |
| Sugar | 8 g |
| Sodium | 650 mg |
| Potassium | 520 mg |
| Iron | 3.2 mg |
| Zinc | 6.5 mg |
| Vitamin B12 | 2.8 mcg |
| Niacin (B3) | 7.5 mg |
| Phosphorus | 280 mg |
| Selenium | 35 mcg |
| Vitamin A | 450 mcg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, this dish embodies the Jewish tradition of slow, patient cooking to transform a tough cut of meat into a tender, flavorful centerpiece, often prepared in advance for Sabbath observance. Nutritionally, the slow braising process helps break down collagen in the brisket, making it easier to digest while allowing the carrots to absorb savory flavors, creating a balanced meal with both protein and vegetable nutrients.
