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The Best Jewish Brisket

September 8, 2022 | by Jamie Geller

A slow braised brisket that will melt in your mouth.

I literally wrote the book on brisket and that’s why you can trust that this is truly the best brisket recipe out there. It’s tried and tested hundreds of times over and over and it has never failed me.

How did brisket become classic Jewish food?

If I had to venture a guess (since I am too busy (read lazy) to look this up right now it's most probably because it can be prepped ahead and lends itself perfectly to reheating (in fact is better when prepped ahead and reheated) which all coincides nicely with the prohibitions associated with cooking and rewarming foods on Shabbat and prepping in advance for a ton of company for 2 and 3-day holidays. If you are a bulk cooker and freezer, brisket is your friend too!

One note, I do not recommend a first cut brisket. It is just too lean, and cooking anything that lean for that long yields a dry and flavorless dish. A 2nd cut or even better yet, a whole brisket, will feed an army with tender, melt-in-your-mouth meat. The fat encapsulates the meat and protects it from drying out while the long slow cooking session gently unwinds the tight muscle fibers, yielding a gelatinized, luxurious roast.

Did you know that it’s always a good idea to speak words of wisdom at a meal? This helps to elevate the activity from a solely physical one to a transcendent one. Get more Jewish food thoughts here.

Prep time: 20 minutes
Cook time: 3.5 - 4 hours
Serves: 10

INGREDIENTS

  • 1 (4-5 pound) beef brisket, 2nd cut
  • Jamie Geller Hungarian Rub
  • Kosher salt
  • Freshly cracked black pepper
  • Olive oil
  • 2 medium red onions, sliced
  • 2 medium carrots, diced
  • 2 celery ribs, diced
  • 8-10 large garlic cloves, minced
  • 3 tablespoons tomato paste
  • 2 cups good-quality dry red wine
  • 1 cup beef broth
  • 1 bouquet garnish: 6 parsley stems (or 2 teaspoons dried parsley), 3 thyme sprigs (or 1 teaspoon dried thyme), 3 rosemary sprigs (or 1 teaspoon dried rosemary, 2 bay leaves

PREPARATION

  1. Preheat oven to 300°F.
  2. Heat a large Dutch oven, lightly coated with olive oil, over medium-high heat. Pat dry the brisket and generously season both sides with Hungarian Rub, salt and pepper.
  3. Sear the brisket, in the hot oil, until nicely browned and caramelized, about 5 minute per side. Transfer the brisket to a rimmed baking pan and set aside.
  4. Add oil if necessary to lightly coat the bottom of the Dutch oven. Add onions, carrots and celery, season with salt and pepper, and sauté stirring occasionally until the onions are softened and golden about 10 minutes. Add garlic and sauté until fragrant about 1 minute. Add the tomato paste, and sear the paste until it has darkened and is very fragrant. The paste should be dark red and not black.
  5. Add wine and scrape up any browned bits with a spatula. Add the beef broth.
  6. Add brisket and any accumulated juices and the bouquet garni. Cover and braise at 300°F for 3 ½ to 4 hours or until a fork can be inserted into and removed from the center of the brisket with no resistance.
  7. Carefully remove brisket to a cutting board and let rest for 20 minutes. Cover loosely with foil if you will be serving immediately.
  8. Strain vegetables and bouquet garni and discard. Pour the braising liquid into a saucepan and reduce over medium heat to concentrate the flavors and/or until the liquid coats the back of a spoon. Skim any fat that pools at the top, if desired. Adjust seasoning once you have reached desired consistency.
  9. Slice brisket against the grain and arrange on a platter. Drizzle with sauce and serve any extra sauce in a gravy boat on the side.



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