Ultimate New York Deli-Style Baked Beef Brisket
Travel back in time to the bustling streets of Manhattan's Garment District with this authentic Jewish deli-style baked beef brisket. This mouthwatering dish captures the essence of the city's rich culinary heritage and brings it straight to your dinner table. The brisket is thoroughly seasoned and slow-cooked to perfection, resulting in tender, juicy meat that practically melts in your mouth. The sweet and savory caramelized onions add a delightful depth of flavor, making it irresistible whether served as a hearty dinner or piled high in a sandwich with your favorite toppings. Garnish with fresh parsley, cherry tomatoes, zesty pickled peppers, crunchy turnips, or plump stuffed olives for an extra splash of color and flavor. This recipe is sure to become a favorite in your household, reminiscent of warm meals shared in cherished delis.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
beef brisket
4 lb (whole, fat-side up)
salt
2 teaspoons (for seasoning)
black pepper
1/2 teaspoon (for seasoning)
garlic clove
1 (minced)
medium onions
3 (thinly sliced)
hot water
1 cup (for braising)
cornstarch
2 tablespoons (for gravy thickening)
cold water
1 cup (for cornstarch slurry)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Place the brisket, fat-side up, in a 13x9-inch roasting pan.
3
Season the brisket evenly with salt and black pepper.
4
Sprinkle the minced garlic over the brisket, followed by the thinly sliced onions, ensuring they cover the meat.
5
Bake in the preheated oven for 1 hour, or until the onions are golden brown and fragrant.
6
Carefully add the hot water to the roasting pan and cover the brisket tightly with aluminum foil.
7
Lower the oven temperature to 300°F (150°C) and continue to bake for an additional 2 hours, or until the brisket is fork-tender.
8
Once cooked, remove the brisket and onions from the oven and transfer them to a warm platter.
9
For the gravy, combine the cornstarch with cold water to create a slurry. Add this slurry to the cooking liquid in the roasting pan, stirring continuously over medium heat until it boils and thickens to your desired consistency.
10
Serve the brisket sliced alongside the onions, and drizzle with the rich gravy. Garnish as desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Ultimate New York Deli-Style Baked Beef Brisket?
It is an authentic Jewish deli-style dish featuring slow-cooked beef brisket with caramelized onions and a rich gravy, inspired by Manhattan's Garment District culinary heritage.
What cut of meat is required for this recipe?
The recipe requires a 4 lb whole beef brisket.
How should the brisket be positioned in the roasting pan?
The brisket should be placed fat-side up in the roasting pan.
What seasonings are used for the brisket?
The brisket is seasoned with 2 teaspoons of salt and 1/2 teaspoon of black pepper.
How many onions are needed for this recipe?
You will need 3 medium onions that are thinly sliced.
What size roasting pan is recommended?
A 13x9-inch roasting pan is recommended for this recipe.
What is the initial oven temperature for baking the brisket?
The oven should be preheated to 350°F (175°C) for the first hour of cooking.
Why are the onions and brisket baked uncovered for the first hour?
Baking uncovered for the first hour allows the onions to become golden brown and fragrant.
What is added to the roasting pan after the first hour of baking?
After the first hour, you should carefully add 1 cup of hot water to the roasting pan.
Why must the brisket be covered with aluminum foil in the second stage?
The pan is covered tightly with aluminum foil to trap moisture and braise the meat until it is tender.
What is the oven temperature for the second stage of baking?
The temperature should be lowered to 300°F (150°C).
How long is the brisket cooked at 300°F?
The brisket is baked for an additional 2 hours at the lower temperature.
How can I tell when the brisket is fully cooked?
The brisket is done when it is fork-tender.
How is the gravy for the brisket prepared?
The gravy is made by creating a slurry of cornstarch and cold water and adding it to the cooking liquid in the pan.
What is the ratio for the cornstarch slurry?
Use 2 tablespoons of cornstarch mixed with 1 cup of cold water.
How do you thicken the gravy correctly?
Stir the slurry into the cooking liquid over medium heat until it boils and reaches your preferred thickness.
Can this brisket be used for sandwiches?
Yes, it is excellent served piled high in a sandwich with your favorite toppings.
What garnishes are recommended for this dish?
Suggested garnishes include fresh parsley, cherry tomatoes, zesty pickled peppers, crunchy turnips, or stuffed olives.
Is garlic included in the brisket seasoning?
Yes, one minced garlic clove is sprinkled over the brisket and onions.
What is the texture of the onions in this recipe?
The onions become sweet, savory, and caramelized during the slow-cooking process.
What is the total cooking time in the oven?
The total oven time is approximately 3 hours (1 hour at 350°F and 2 hours at 300°F).
Should the cornstarch be mixed with hot or cold water?
The cornstarch must be mixed with cold water to ensure a smooth slurry without lumps.
Is this brisket recipe considered comfort food?
Yes, it is tagged as comfort food and is reminiscent of warm meals shared in cherished Jewish delis.
What kind of flavor profile does the gravy have?
The gravy is described as rich and flavorful, created from the natural cooking juices of the beef and onions.
Can I serve the onions separately?
The recipe suggests serving the sliced brisket alongside the onions and drizzling them both with gravy.
Does the recipe call for any specific liquid for braising?
The recipe uses 1 cup of hot water for the braising liquid.
What is the texture of the meat after cooking?
The brisket is tender and juicy, designed to practically melt in your mouth.
Is this a traditional Manhattan style recipe?
Yes, it is designed to capture the essence of Manhattan's Garment District deli heritage.
Should the onions be placed under or over the meat?
The sliced onions should be sprinkled over the brisket, ensuring they cover the meat.
When should the brisket be sliced?
Slice the brisket after it has been removed from the oven and transferred to a warm platter.