Hanukkah (or Passover or Shabbat) recipe for the best brisket ever

www.latimes.com
Your recipes

Total: 4 hours

Servings: 11

Hanukkah (or Passover or Shabbat) recipe for the best brisket ever

Ingredients

Remove All · Remove Spices · Remove Staples

Export 10 ingredients for grocery delivery

Instructions

Helping creators monetize
Show ad-free recipes at the top of any site

Step 1

The day before you want to cook the brisket, trim any excess fat, leaving the cap about ¼-inch thick. Sprinkle the salt and pepper on all sides of the meat and use your hands to rub in the seasoning. Wrap in plastic or place in a zip-top bag and refrigerate overnight. (If cooking the brisket the same day, pat it dry, sprinkle with 2 teaspoons kosher salt and ½ teaspoon ground black pepper, use your hands to rub in the seasonings and skip to step 3.)

Step 2

When ready to cook, remove the brisket from the refrigerator, unwrap and pat dry with kitchen towels.

Step 3

Heat oven to 325 degrees.

Step 4

Rub the meat on all sides with the cut side of the halved garlic clove. Using a sharp knife, make several long, diagonal slashes about ⅔ to ¾ of the way through the fat cap. Repeat, cutting in the opposite direction to create a cross-hatch pattern.

Step 5

In a heavy-bottomed casserole, heat the oil over medium-high and when the oil is hot (shimmering), add the brisket, fat side down, and let it cook, undisturbed, until the bottom is well-browned, 2 to 3 minutes. Flip the meat and continue searing until well-browned on all sides, 4 to 6 minutes total. Remove the meat to a platter.

Step 6

Add the onions, carrots and celery, and cover the pan for about 2 minutes, until the vegetables have released some of their juices. Uncover the pan, add the crushed garlic and continue cooking the vegetables, stirring occasionally, until softened, 5 to 6 minutes.

Step 7

With a large spoon, remove ½ to ⅔ of the vegetables from the pan. Add the tomatoes and broth, tomato sauce or water and bay leaf, stirring and scraping up any bits stuck to the bottom of the pan. Return the brisket to the pan, fat side up, along with any accumulated juices. Spoon the previously removed vegetables over the top of the meat, add the 2 garlic halves, sliced garlic and thyme, and bring to a boil. If needed, add more broth, tomato juice or water so that the meat is about ⅔ — but not fully — immersed in the liquid.

Step 8

Cover and slide the pan into the oven and cook until it is fork tender, about 3 hours. (You know it is fork tender when you can easily slide a fork into the meat and remove it with little resistance.) Let cool in the pan, then refrigerate the brisket in its juices until the fat has solidified, preferably overnight.

Step 9

Remove solidified fat from the chilled brisket and reserve for another use or discard. (If serving immediately, skim the fat with a spoon or pour the juices into a fat separator.) Separate the brisket from the juices and cut, against the grain, into ½-inch slices. Transfer about a third of the sauce to an ovenproof serving dish, lay the sliced meat on the sauce, top with the remaining sauce and add the lemon juice and, if necessary, ½ cup or so of water.

Step 10

For serving, heat, covered, in a 350-degree oven until simmering and heated through, about 30 minutes. If the sauce is too thin, uncover and let cook for an additional 10 to 15 minutes, or until sauce reaches the desired consistency.

Top similar recipes

The Best Passover Brisket-image
trending211 views

The Best Passover Brisket

feedmephoebe.com

5.0

(4)

210 minutes

The Best Passover Brisket-image
trending23 views

The Best Passover Brisket

feedmephoebe.com

Matzo Granola for Passover or Anytime-image
trending35 views

Matzo Granola for Passover or Anyti...

omgyummy.com

5.0

(3)

30 minutes

The 1981 Salad or The 1905 Salad or The Best Salad Ever-image
trending785 views

The 1981 Salad or The 1905 Salad or...

southernbite.com

5.0

(2)

The Best Roast Chicken Recipe for Shabbat-image
trending17 views

The Best Roast Chicken Recipe for S...

myjewishlearning.com

1 hours, 15 minutes

The Best Roast Chicken Recipe for Shabbat-image
trending17 views

The Best Roast Chicken Recipe for S...

myjewishlearning.com

1 hours, 15 minutes

Hanukkah Brisket-image
trending190 views

Hanukkah Brisket

foodandwine.com

5.0

(4.4k)

Try These Rugelach for Hanukkah or Any Holiday!-image
trending167 views

Try These Rugelach for Hanukkah or ...

rachaelrayshow.com

Passover Brisket-image
trending279 views

Passover Brisket

foodnetwork.com

5.0

(5)

3 hours, 20 minutes

Best Ever No-Mixer Brownies for Passover-image
trending249 views

Best Ever No-Mixer Brownies for Pas...

overtimecook.com

4.5

Sufganiyot - Baked or Fried Jam-filled Donuts for Hanukkah-image
trending300 views

Sufganiyot - Baked or Fried Jam-fil...

omgyummy.com

4.9

(10)

10 minutes

The Best Easy Smoked Brisket Recipe Ever-image
trending544 views

The Best Easy Smoked Brisket Recipe...

sweetcsdesigns.com

4.7

(757)

8 hours, 20 minutes

The Best Beef Ragu Recipe for the Instant Pot or Crockpot-image
trending132 views

The Best Beef Ragu Recipe for the I...

cuisineandtravel.com

4.8

(28)

35 minutes

Classic Passover Brisket Recipe-image
trending32 views

Classic Passover Brisket Recipe

myjewishlearning.com

5.0

(1)

4 hours, 30 minutes


                    Best Brisket Ever | Recipe | Kosher.com            -image
trending113 views

Best Brisket E...

kosher.com

360

The Gooeiest Ever Passover Brownies-image
trending601 views

The Gooeiest Ever Passover Brownies

jamiegeller.com

25 minutes

The Best Grilled Chicken For Tacos, Burritos, or Salads-image
trending838 views

The Best Grilled Chicken For Tacos,...

gimmedelicious.com

4.8

(53)

15 minutes

The Best Grilled Chicken For Tacos, Burritos, or Salads-image
trending291 views

The Best Grilled Chicken For Tacos,...

gimmedelicious.com

The BEST Gazpacho! (Chunky or Smooth) -image
trending230 views

The BEST Gazpacho! (Chunky or Smoot...

feastingathome.com

5.0

(4)