Jewish-style 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 savory tomato-based sauce with onions, garlic, and a touch of brown sugar. Perfect for holidays or a comforting family dinner.

Ingredients

• 4-5 lb (1.8-2.3 kg) beef brisket, trimmed
• 2 tbsp vegetable oil
• 2 large yellow onions, sliced
• 4 cloves garlic, minced
• 1 cup (240 ml) beef broth
• 1 cup (240 ml) ketchup
• 1/4 cup (60 ml) apple cider vinegar
• 1/4 cup (50 g) packed brown sugar
• 2 tbsp tomato paste
• 1 tbsp paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 2 bay leaves

Instructions

1. Preheat oven to 325°F (165°C). Season brisket generously with salt and pepper.
2. Heat oil in a large Dutch oven over medium-high heat. Sear brisket fat-side down first, about 4 minutes per side, until deeply browned. Transfer to a plate.
3. Reduce heat to medium. Add onions and cook, stirring occasionally, until softened and golden, about 8 minutes. Add garlic and cook 1 minute more.
4. Stir in broth, ketchup, vinegar, brown sugar, tomato paste, paprika, salt, pepper, and bay leaves. Bring to a simmer.
5. Return brisket to pot, fat-side up, along with any accumulated juices. Cover tightly with lid.
6. Braise in oven for 3 to 3 1/2 hours, until fork-tender. Check at 2 hours; if liquid is low, add a splash of broth or water.
7. Remove brisket to a cutting board. Let rest 10 minutes, then slice against the grain. Skim fat from sauce, discard bay leaves, and serve sauce over sliced brisket.

Tips

• Brisket is even better made a day ahead; refrigerate, then reheat gently before serving.
• Leftover brisket can be shredded and used in sandwiches or over noodles.

More about Jewish-style braised brisket →