Description
Discover the secrets to making the most divine Jewish Braised Brisket, a melt-in-your-mouth main dish that’s perfect for any occasion. Slow-cooked to perfection, this brisket is bursting with authentic Jewish flavors and tender, fall-apart texture.
Ingredients
– 3 pounds beef brisket
– 1 large onion, diced
– 4 cloves garlic, minced
– 2 tablespoons olive oil
– 2 cups beef broth
– 1 cup red wine
– 2 tablespoons tomato paste
– 2 bay leaves
– 1 teaspoon smoked paprika
– 1 teaspoon dried thyme
– 1 teaspoon salt
– 1/2 teaspoon black pepper
Instructions
1. Preheat your oven to 300°F (150°C).
2. Season the beef brisket generously with salt and pepper on all sides.
3. Heat the olive oil in a large, oven-safe Dutch oven or heavy-bottomed pot over medium-high heat. Sear the brisket on all sides until a nice brown crust forms, about 3-4 minutes per side.
4. Remove the brisket from the pot and set it aside. Reduce the heat to medium, then add the diced onions to the pot. Sauté the onions until they’re softened and lightly caramelized, about 5-7 minutes.
5. Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
6. Pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Allow the wine to simmer for 2-3 minutes.
7. Stir in the beef broth, tomato paste, bay leaves, smoked paprika, and dried thyme. Bring the mixture to a simmer.
8. Return the seared brisket to the pot, making sure it’s submerged in the liquid. Cover the pot with a tight-fitting lid or aluminum foil.
9. Transfer the pot to the preheated oven and braise the brisket for 4-5 hours, or until the meat is extremely tender and easily shreds with a fork.
10. Remove the pot from the oven and let the brisket rest for 10-15 minutes. Carefully transfer the brisket to a cutting board and slice it against the grain.
11. Serve the Jewish Braised Brisket warm, with the flavorful braising liquid spooned over the top. Enjoy!
Notes
For best results, let the brisket marinate in the braising liquid overnight in the refrigerator before cooking. This allows the flavors to meld and the meat to become even more tender. You can also make this dish in a slow cooker, braising it on low for 8-10 hours.
- Prep Time: 15
- Cook Time: 300
- Category: Chicken, Beef & Pork
- Method: Braising
- Cuisine: Jewish