jewish brisket recipe

Total Jewish comfort food (but don't feel like you have to be Jewish to make this).

Jewish Brisket For The Holidays

olive oil

garlic

thyme

black pepper

beef brisket (4 to 5 pounds)

onions

carrots

bay leaves

tomato paste (optional; see the Cooking Tip)

low-sodium beef or chicken broth

(28 ounces) crushed tomatoes (in juice

red wine (any kind is fine, tomatoes

Italian flat-leaf parsley ((optional), for garnish)

salt

Jewish Brisket for the Holidays

Preheat the oven to 325°F.

Place the olive oil, garlic, thyme, salt, and pepper in a small bowl and stir to mix. Rub the mixture all over.

Place the brisket, fat side up, in a large casserole or Dutch oven with a tight-fitting lid. Toss in the onions, carrots, and bay leaves. If you are using the tomato paste, blend it into the broth then pour over the meat and vegetables. Then pour the crushed tomatoes and red wine, if using, on top. The liquid should cover the meat and most of the vegetables. Cover the casserole and bake the brisket until the meat is very tender, 3 to 31⁄2 hours.

If you are serving the brisket the next day, let it cool then put the entire casserole in the refrigerator. About an hour before serving, skim off any hardened fat, then take out the meat and cut off any excess fat from the top of the meat. Slice the brisket across the grain, as thin or thick as you like, then neatly return the sliced meat to the cooking liquid. Reheat the brisket on the stovetop over medium-low heat, or in a preheated 325°F oven, until everything is warmed through and the cooking liquid has reduced and thickened up a bit, about 30 minutes in the oven, maybe less on the stovetop. Adjust seasonings as needed.

If you are serving the brisket right away, remove the meat from the casserole and let it rest on a platter, loosely tented with aluminum foil. Let the cooking liquid and vegetables sit for about 15 minutes, then spoon off any fat that has accumulated. Place the casserole over medium-high heat and simmer, stirring occasionally, until the liquid reduces a bit, about 10 minutes. Adjust seasonings as necessary. Slice the meat neatly across the grain, return it to the pot, and remove and discard the bay leaves.

You can serve the brisket in the casserole or transfer it to a large shallow bowl. Remove and discard the bay leaves and sprinkle the parsley on top of the brisket, if desired.

Jewish Brisket with Onion Gravy turns out perfect every time!

Jewish Brisket with Onion Gravy or My Mother's Brisket (but not really)

5-6 lb brisket, well trimmed (fatty briskets are for BBQ)

salt divided

t pepper

Garlic powder

T oil, divided

onions,

paprika

Pat brisket dry and season with 1/2 t salt and pepper and garlic powder. It is really hard to over season brisket. Place 1 T oil in Dutch oven and heat in a preheated 375 oven for 10 minutes. Place brisket in oil, fat side up and bake uncovered for 30 minutes.

Saute onions in remaining oil in a large skillet, until softened and beginning to turn golden. Reduce heat to medium and cook until deep golden and caramelized, about 20 minutes, stirring occasionally. Add garlic, paprika, and remaining salt and pepper and cook 1 minute. Stir in 3 cups of water and bring to a boil. Spoon over brisket. Place lid on Dutch oven leaving it a bit ajar. Bake for about 3 1/2 hours until tender. Add more water if necessary during cooking, but this has never happened to me.

Remove from oven and let cool for 1 hour. Remove brisket from sauce, scraping any clinging onions back into the sauce. Wrap brisket in foil and refrigerate overnight. Pour gravy from pan into a 4 cup measuring cup. Fat will rise to top overnight. Remove. The next day use an immersion blender to puree gravy until smooth. You should have at least 3 cups, if not add more water.

The next day slice brisket into thin slices, if possible, with an electric knife. Make sure to slice against the grain or your brisket will be stringy. Place some gravy into the bottom of a pan and then place brisket on top of that. Cover with rest of gravy and then seal pan with foil. Bake in a preheated 350 oven for 30 minutes. This will serve 8-10 people.

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Top 2 jewish brisket recipe recipes from across the web

The most viewed jewish brisket recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Jewish Brisket For The Holidays

Jewish Brisket with Onion Gravy or ...

The most viewed jewish brisket recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine