From Rosh Hashanah to Passover to Hanukkah to any ol Shabbat, brisket is always a star main dish.
What sets a classic Jewish-style brisket apart from other preparations?
Its typically sweeter and incorporates some sort of tomato product.
Simply Recipes / Sally Vargas
What Makes This Brisket Special?
What most Jewish-style briskets share in common is a sweet component in the braising liquid.
To contrast the sweetness, I like to incorporate a generous glug of red wine.
Simply Recipes / Sally Vargas
It provides ample acidity for the braiseplus, it gives it a rich, dark color.
If you dont have any on hand, you could swap for beef broth.
How To Make Jewish Brisket
If cooking a 5-pound piece of meat feels intimidating, dont worry.
Simply Recipes / Sally Vargas
This recipe is no different from any other braise.
The low, slow cooking method yields moist, tender, and flavorful meat.
Make It Ahead
This brisket is even better made ahead so that the flavors can really mesh.
Simply Recipes / Sally Vargas
The fat is also easier to remove once its solidified.
Heat the oil in a large ovenproof pot or Dutch oven over medium-high heat.
Brown the brisket, turning occasionally, until browned on all sides, 10 to 12 minutes.
Simply Recipes / Sally Vargas
Transfer to a plate.
Place the onions, celery, and garlic in the pot, tossing it in the residual fat.
Season with the remaining salt and pepper.
Simply Recipes / Sally Vargas
Cook, stirring occasionally, until the onions are soft and translucent, about 5 minutes.
Place the brisket in the liquid, fat side up.
Cover the pot and braise in the oven until the meat is fork-tender, about 3 hours.
Simply Recipes / Sally Vargas
Uncover the pot and nestle the carrots around the brisket.
Remove the brisket from the pot and slice against the grain to serve.
Place on a deep serving platter.
Simply Recipes / Sally Vargas
Meanwhile, use a spoon to skim fat from the surface of the braising liquid and discard.
Remove the thyme sprigs and bay leaves.
Taste and season with salt and pepper as needed.
Simply Recipes / Sally Vargas
Pour the sauce over the brisket and serve.
Cover and refrigerate for up to 5 days.
To serve, preheat the oven to 325F.
Skim fat from the surface and discard.
Cover and reheat the brisket in the sauce, about 1 hour.
