Name: Jewish-Style Braised Brisket with Onions and Carrots Recipe
Prep time: 1 h
Cook time: 4 h 25 min
Total time: 5 h 25 min
Cuisine: Jewish
Ingredients: 6 pounds (2.75kg) whole beef brisket; Kosher salt and freshly ground black pepper, to taste; 2 tablespoons (30ml) vegetable oil; 2 pounds yellow onions (1kg; about 5 medium), sliced 1/4 inch thick; 1 pound carrots (450g; about 6 medium), cut into large dice; 1/2 pound celery (225g; about 4 large ribs), cut into large dice; 6 medium cloves garlic; 1 cup (240ml) dry red wine; 1 (14-ounce; 400g) can whole peeled tomatoes, crushed by hand, with the juices; 1/3 cup (80ml) ketchup; 4 sprigs thyme; 2 bay leaves

If you’ve been hunting for a deeply comforting, show-stopping brisket recipe, you’re in for a treat. This Jewish-Style Braised Brisket with Onions and Carrots Recipe has been a family favorite for years, and I absolutely love how tender and flavorful it turns out every single time. The slow braise melds sweet onions, hearty carrots, and that rich beef brisket into a dish that’s perfect for holidays, special dinners, or any day you want to impress without a ton of fuss. Stick with me here, and I’ll share everything I’ve learned to make sure your brisket is nothing short of fantastic.

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Why You’ll Love This Recipe

Unbeatable tenderness: The slow braising makes the brisket melt in your mouth every time.
Flavor-packed sauce: The onions, carrots, and tomatoes create a rich, savory base that’s simply irresistible.
Versatile for occasions: Whether for a holiday or casual dinner, this brisket hits the spot.
Make-ahead friendly: You can prepare it days in advance, making entertaining a breeze.

The image shows a close-up of a stew with several layers of tender brown meat slices on the bottom, covered by a thick layer of cooked orange carrot pieces and green celery chunks. The dish is filled with a rich, glossy brown sauce that coats all the ingredients, creating a warm and hearty appearance. The background surface is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7 - Jewish-Style Braised Brisket with Onions and Carrots, braised brisket recipes, Jewish brisket dish, slow-cooked beef brisket, comforting holiday brisket

Ingredients You’ll Need

These simple, wholesome ingredients work together to build the deep, comforting flavors this Jewish-Style Braised Brisket with Onions and Carrots Recipe is known for. Keep an eye out when selecting your brisket—quality makes a difference, and fresh veggies keep everything bright and hearty.

Flat lay of a large whole raw beef brisket with rich marbling, several medium yellow onions sliced into rings, medium whole carrots cut into large dice, celery ribs diced into large chunks, six whole unpeeled garlic cloves, a small white ceramic bowl of deep red dry red wine, a small white bowl filled with crushed whole peeled tomatoes with juices, a small white bowl of smooth red ketchup, fresh green sprigs of thyme, two fresh bay leaves, and a small white bowl of golden vegetable oil, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Jewish-Style Braised Brisket with Onions and Carrots, braised brisket recipes, Jewish brisket dish, slow-cooked beef brisket, comforting holiday brisket

Beef brisket: Look for a whole brisket around 6 pounds with good marbling for juicy, tender results.
Kosher salt and freshly ground black pepper: Season generously to enhance the meat’s natural flavor.
Vegetable oil: A neutral oil works best for browning without overpowering the beef.
Yellow onions: They add sweetness and depth as they caramelize during braising.
Carrots: Chopped into large chunks to keep their texture and provide natural sweetness.
Celery: Adds a subtle earthiness that balances the dish.
Garlic cloves: Whole cloves slowly release their flavor, infusing the braise.
Dry red wine: This helps deglaze the pan and deepens the sauce with rich notes.
Canned whole peeled tomatoes: Crushed by hand, they add body and umami to the braising liquid.
Ketchup: A secret ingredient that adds a subtle tang and sweetness to the sauce.
Fresh thyme sprigs: For that herby aromatic touch that pairs beautifully with beef.
Bay leaves: Classic flavor enhancers for slow-cooked dishes like this.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love experimenting with this Jewish-Style Braised Brisket with Onions and Carrots Recipe depending on the season or who I’m cooking for. Don’t be afraid to tweak things to match your family’s tastes or dietary preferences—there’s a lot of room to make this your own kitchen classic.

Use a slow cooker: I’ve swapped the oven for a slow cooker and it still comes out tender without any loss in flavor, leaving my oven free for sides.
Spice it up: For a little heat, add a pinch of red pepper flakes when sautéing the vegetables—my family loves this mild twist.
Make it gluten-free: This recipe is naturally gluten-free, just be sure to check your ketchup and wine labels to avoid hidden gluten.
Seasonal vegetable swaps: In fall, I sometimes add parsnips or turnips along with the carrots for extra earthiness.

How to Make Jewish-Style Braised Brisket with Onions and Carrots Recipe

Step 1: Season and Brown the Brisket

Start by seasoning your brisket all over with kosher salt and freshly ground black pepper. This simple step is critical—it helps build the foundational flavor. Heat your vegetable oil in a large, heavy-bottomed roasting pan over medium-high heat until shimmering. When the oil is hot, add the brisket and let it brown undisturbed for about 6 minutes per side. The goal here is to get a beautiful deep golden crust, which amps up the flavor and locks in juices. Once browned, remove the brisket to a plate—this technique is one I discovered early on, and it made a huge difference in the final dish.

Step 2: Sauté the Vegetables

In the same pan, add your sliced onions, diced carrots, celery, and whole garlic cloves. Stir to combine and cook until the vegetables start to develop some brown spots, about 6 minutes. Don’t rush this part—the lightly caramelized veggies lend sweetness and complexity to your braising liquid. Sprinkle a bit of salt on the vegetables to enhance the flavors while they cook.

Step 3: Deglaze and Build the Braising Liquid

Pour in the dry red wine and bring it to a simmer, scraping up all those delicious browned bits stuck to the pan—that’s real flavor gold right there. Stir in the crushed tomatoes and ketchup, then nestle the browned brisket back into the pan, surrounding it with the vegetables. Add your thyme sprigs and bay leaves for that signature aromatic punch.

Step 4: Slow Braise to Tender Perfection

Cover the roasting pan tightly with foil and place it in a preheated 300°F (150°C) oven. Let it cook low and slow until fork-tender, which usually takes 3 to 4 hours depending on your oven and the size of your brisket. Don’t skip the slow braise—this is where the brisket transforms into that luscious, melt-in-your-mouth marvel. I like to check after 3 hours to see if the meat easily pulls apart with a fork. If not, let it go a little longer.

Step 5: Rest and Slice Against the Grain

Once your brisket is perfectly tender, transfer it to a cutting board and let it rest for 30 minutes. Resting is crucial to retain those juices. Meanwhile, skim any fat off the surface of the braising liquid and discard the thyme and bay leaves. Then, slice the brisket thinly against the grain—the key to getting nicely tender slices that don’t feel chewy. Finally, return the slices to the braising liquid, submerge them well, cover, and let stand for another 30 minutes so the meat soaks up all that delicious sauce before serving.

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Pro Tips for Making Jewish-Style Braised Brisket with Onions and Carrots Recipe

Don’t skip browning: I learned early that searing the brisket really locks in flavor and moisture—unbrowned brisket just won’t compare.
Use a tight lid or foil: Keeping the moisture in during braising prevents dryness and helps tenderize the meat beautifully.
Patience is a virtue: Resist the urge to speed things up; low and slow is the secret to perfect brisket texture.
Slice after resting: Resting the meat before slicing keeps it juicy and makes cutting against the grain easier and cleaner.

How to Serve Jewish-Style Braised Brisket with Onions and Carrots Recipe

A white oval plate holds a stew made of brown cooked meat pieces mixed with soft orange carrot chunks and pale green celery pieces, all covered in a thick brown sauce with visible small green herb bits on top. The dish sits on a white marbled surface with a blue cloth napkin and two copper serving spoons nearby. photo taken with an iphone --ar 2:3 --v 7 - Jewish-Style Braised Brisket with Onions and Carrots, braised brisket recipes, Jewish brisket dish, slow-cooked beef brisket, comforting holiday brisket

Garnishes

I usually keep garnishes simple so the brisket and veggies shine. Fresh parsley sprinkled on top adds a pop of color and fresh aroma. Sometimes I add a few thinly sliced scallions for a subtle oniony crunch. If I’m feeling fancy, a light drizzle of good quality olive oil just before serving gently enhances the richness.

Side Dishes

This brisket pairs wonderfully with classic mashed potatoes that soak up that luscious braising sauce. Roasted root vegetables like parsnips and sweet potatoes offer a cozy complement, and a crisp green salad or sautéed green beans bring a fresh contrast to the rich meat.

Creative Ways to Present

For holiday dinners, I like to arrange the sliced brisket overlapping on a large platter, then ladle the braised onions and carrots generously over the top. Adding some roasted baby potatoes studded with fresh thyme around the edges always makes it feel festive and special. Leftover sauce in a gravy boat on the side invites guests to add as much as they like.

Make Ahead and Storage

Storing Leftovers

I like to store any leftover brisket submerged in its braising liquid in an airtight container in the fridge. This keeps the meat super moist and the flavors intact for up to 4 days. Plus, the sauce tastes even better the next day once the flavors have had more time to meld.

Freezing

I’ve frozen this brisket both whole and sliced. Wrap it tightly in foil and place it in a freezer-safe container or heavy-duty bag. It freezes beautifully for up to 3 months. When thawing, do it overnight in the fridge for best results.

Reheating

To reheat, I gently warm the brisket slices in their sauce on the stovetop over low heat or in a slow oven wrapped in foil. Be patient and avoid high heat to prevent drying out. Adding a splash of beef broth or water can refresh the sauce if it’s thickened too much.

FAQs

Can I use a different cut of meat instead of brisket?

While brisket is ideal because of its marbling and texture that breaks down slowly during braising, you could experiment with chuck roast or a beef shoulder. Just keep in mind that cooking times and tenderness might vary.
Do I have to use red wine? Can I substitute it?

Red wine adds acidity and depth, but if you prefer not to use alcohol, you can substitute with beef broth and a splash of balsamic vinegar or grape juice to maintain some complexity in flavor.
How do I ensure my brisket doesn’t become dry?

Low and slow cooking with plenty of braising liquid is key, as is resting the meat before slicing. Also, make sure to slice against the grain thinly to keep every bite tender.
Can this recipe be made in a slow cooker?

Absolutely! After browning the meat and sautéing the veggies, transfer everything to your slow cooker and cook on low for about 8 hours until tender.

Final Thoughts

This Jewish-Style Braised Brisket with Onions and Carrots Recipe has become a comforting staple in my kitchen, one that brings people together around the table every time. The magic really lies in the slow cooking and patience, creating flavors that feel both nostalgic and bursting with love. If you give it a try, I’m confident you’ll love how easy it is to impress with a meal that tastes like it took a lot more effort than it did. So go on, pull out your roasting pan, and treat yourself and your loved ones to a classic brisket that’s truly worth every delicious bite.