Description
This Jewish-Style Braised Brisket with Onions and Carrots is a classic, tender, and moist meat dish slow-cooked to perfection. The brisket is seared before being slowly braised in a rich sauce made from onions, carrots, celery, garlic, red wine, tomatoes, and spices, resulting in a deeply flavorful and comforting meal perfect for Passover, Hanukkah, or any special occasion.
Ingredients
Scale
Meat
- 6 pounds (2.75kg) whole beef brisket
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons (30ml) vegetable oil
Vegetables
- 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
Liquids and Sauces
- 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
Herbs and Spices
- 4 sprigs thyme
- 2 bay leaves
Instructions
- Season and Brown the Brisket: Season the brisket all over with kosher salt and freshly ground black pepper. Heat vegetable oil in a large stainless steel roasting pan over medium-high heat until shimmering. Add the brisket and brown it on both sides for about 6 minutes per side to develop a deep crust. Transfer the browned brisket to a work surface and set aside.
- Sauté the Vegetables: In the same roasting pan, add sliced onions, diced carrots, diced celery, and garlic cloves. Cook, stirring occasionally, until the vegetables start to brown in spots, about 6 minutes. Season with salt to taste. This step builds the flavorful base of the braising liquid.
- Deglaze and Add Liquids: Pour in the dry red wine and bring it to a simmer, scraping up any browned bits from the bottom of the pan to incorporate that rich flavor. Stir in the crushed tomatoes along with their juices and the ketchup until evenly combined. Nestle the browned brisket back into the roasting pan among the vegetables and liquids.
- Add Herbs and Prepare for Braising: Place the thyme sprigs and bay leaves into the roasting pan. Cover tightly with aluminum foil to retain moisture during cooking.
- Braise the Brisket: Preheat the oven to 300°F (150°C) and place the covered roasting pan on the middle rack. Cook the brisket until it becomes fork-tender, approximately 3 to 4 hours. This slow cooking breaks down the connective tissue, leaving the meat tender and juicy.
- Rest and Skim Fat: Remove the brisket from the oven and transfer it to a work surface. Let it rest for 30 minutes to allow the juices to redistribute. Meanwhile, skim the fat from the surface of the braising liquid, then season the liquid with salt and pepper to taste. Discard the thyme sprigs and bay leaves.
- Slice and Reheat in Sauce: Thinly slice the brisket against the grain to ensure tenderness. Return the slices to the braising liquid, making sure they are well submerged. Cover and let the brisket stand in a warm place for 30 minutes to absorb the flavors of the sauce.
- Serve and Store: Serve the sliced brisket hot, spooning the vegetables and sauce over it. The dish can be made up to 4 days in advance; store the brisket whole or sliced in its braising liquid in the refrigerator. Reheat gently before serving to maintain moisture.
Notes
- This braised brisket is tender and moist, served in a thick, comforting sauce with carrots and onions.
- Ideal for traditional Jewish holidays such as Passover and Hanukkah, or for any festive occasion.
- Ensure to slice the brisket against the grain for maximum tenderness.
- Cooking times may vary depending on the oven and size of the brisket; check for fork-tender texture.
- Leftovers keep well refrigerated and taste even better the next day after flavors meld.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 1135 kcal
- Sugar: 11 g
- Sodium: 851 mg
- Fat: 67 g
- Saturated Fat: 25 g
- Unsaturated Fat: 42 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 5 g
- Protein: 101 g
- Cholesterol: 361 mg
