Hearty Jewish Braised Brisket with Aromatic Vegetables
This Hearty Jewish Braised Brisket recipe celebrates the rich culinary tradition of Jewish home cooking. Slow-cooked to perfection, the brisket becomes incredibly tender and flavorful, while the aromatic blend of onions, carrots, and celery creates a savory base that complements the beef beautifully. This dish is perfect for family gatherings, Shabbat dinners, or any occasion where you want to impress your loved ones. It's a wonderful blend of comforting flavors that are sure to warm your heart and satisfy your appetite. Serve it warm with your favorite sides for a truly unforgettable meal.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Salt
1 (teaspoon)
Black Pepper
1 (teaspoon)
Beef Brisket
6 (lbs)
Vegetable Oil
2 (tablespoons)
Yellow Onions
2 (lbs, sliced 1/4 inch thick (approximately 5 medium onions))
Carrots
1 (lb, cut into large dice (approximately 6 medium))
Celery
1/2 (lb, cut into large dice (approximately 4 large ribs))
Garlic Cloves
6 (medium, crushed)
Dry Red Wine
1 (cup)
Bay Leaves
2
Thyme Sprigs
4
Instructions
1
Preheat your oven to 300°F (150°C). While the oven is heating, generously season the beef brisket on all sides with salt and pepper to enhance its flavor.
2
Heat a large stainless steel roasting pan over two burners set to medium-high. Add the vegetable oil and allow it to heat until shimmering.
3
Carefully place the seasoned brisket in the roasting pan and brown it for about 6 minutes on each side, until it's nicely caramelized. Once browned, transfer the brisket to a cutting board and set aside.
4
In the same roasting pan, add the sliced onions, diced carrots, diced celery, and crushed garlic cloves. Stir and cook for approximately 6 minutes, allowing them to soften and start to brown. Season the vegetables with a pinch of salt.
5
Pour the dry red wine into the pan, stirring well to deglaze and scrape up any flavorful browned bits from the bottom. Bring the mixture to a gentle simmer.
6
Return the brisket to the roasting pan, nestling it amongst the vegetables. Add the bay leaves and thyme sprigs on top of the brisket.
7
Cover the entire pan tightly with aluminum foil to lock in moisture. Place the pan in the preheated oven and let it cook for 3 to 4 hours, or until the brisket is fork-tender.
8
Once finished, carefully remove the brisket from the oven and let it rest on a cutting board for about 30 minutes. This resting period allows the juices to redistribute.
9
While the brisket rests, skim off any excess fat from the surface of the braising liquid. Taste and adjust seasoning with additional salt and pepper, as needed. Discard the bay leaves and thyme sprigs.
10
Slice the brisket thinly against the grain and return the slices to the braising liquid to soak up the flavors. Ensure each slice is well submerged.
11
Cover the pan again and let it stand in a warm place for another 30 minutes before serving to allow the flavors to meld.
12
For optimal taste, this brisket can be prepared up to 4 days in advance. Store in its braising liquid in the refrigerator and gently reheat before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main cut of meat used in this recipe?
The recipe calls for a 6 lb beef brisket.
What temperature should the oven be set to?
Preheat your oven to 300°F (150°C).
How should the beef brisket be seasoned before cooking?
Generously season the brisket on all sides with salt and black pepper.
What type of pan is best for browning the brisket?
A large stainless steel roasting pan is recommended.
How long should I brown the brisket on each side?
Brown the brisket for about 6 minutes per side until it is nicely caramelized.
What oil is used for searing the meat?
Two tablespoons of vegetable oil are used for browning the meat.
Which aromatic vegetables are included in this dish?
The recipe uses yellow onions, carrots, celery, and crushed garlic cloves.
How many onions are needed for the base?
You will need 2 lbs of yellow onions, which is approximately 5 medium onions, sliced 1/4 inch thick.
How should the carrots and celery be prepared?
The carrots (1 lb) and celery (1/2 lb) should be cut into a large dice.
How many garlic cloves are used?
Six medium garlic cloves, crushed, are added to the vegetable mix.
What liquid is used to deglaze the pan?
One cup of dry red wine is used to deglaze the roasting pan.
Which herbs provide the aromatic flavor?
Two bay leaves and four thyme sprigs are added on top of the brisket.
How do I ensure the brisket remains moist during the long cook time?
Cover the roasting pan tightly with aluminum foil to lock in the moisture.
How long does the brisket need to cook in the oven?
The brisket should cook for 3 to 4 hours until it is fork-tender.
Is resting the meat necessary after cooking?
Yes, let the brisket rest on a cutting board for about 30 minutes to allow juices to redistribute.
What should I do with the braising liquid after cooking?
Skim off excess fat from the surface and adjust the seasoning with salt and pepper.
How should the brisket be sliced for serving?
Slice the brisket thinly against the grain for maximum tenderness.
Why should I return the sliced meat to the braising liquid?
Returning the slices to the liquid allows them to soak up the flavors and stay moist.
Can I make this brisket in advance?
Yes, this dish can be prepared up to 4 days in advance and stored in the refrigerator.
What is the best way to reheat the brisket?
Store the brisket in its braising liquid and gently reheat it before serving.
Are the herbs left in the sauce for serving?
No, you should discard the bay leaves and thyme sprigs before serving.
What type of wine is recommended for the recipe?
A dry red wine is best for creating the savory braising liquid.
Does the recipe specify a serving size or calorie count?
The provided information does not list specific nutritional data or serving sizes.
How many total ingredients are in this recipe?
There are 11 ingredients in total.
What is the cooking method used for this brisket?
This is a slow-braised recipe involving searing and then oven-roasting.
Is this recipe suitable for a Shabbat dinner?
Yes, it is specifically noted as being perfect for Shabbat dinners and family gatherings.
What makes the brisket 'fork-tender'?
The long, slow cooking process at a low temperature breaks down the connective tissue.
Should the vegetables be browned?
Yes, cook the vegetables for about 6 minutes until they soften and start to brown.
How much salt and pepper is used?
The recipe calls for 1 teaspoon of salt and 1 teaspoon of black pepper.
What is the total preparation time for the vegetables?
While the exact prep time isn't listed, the vegetables are cooked for 6 minutes before the wine is added.