📝 About This Recipe
This quintessential Ashkenazi classic is the soul of the Jewish holiday table, drawing its deep, soulful flavor from a slow braise in a sea of caramelized onions and aromatic root vegetables. As the brisket gently pot-roasts, the collagen melts into a velvety, mahogany-colored gravy that perfectly balances savory depth with a hint of natural sweetness. It is a dish that tastes of tradition, patience, and the warmth of a family gathering, yielding meat so tender it can be carved with a spoon.
🥗 Ingredients
The Beef
- 5 pounds Beef Brisket (First cut or 'flat' preferred, with a thin fat cap intact)
- 2 tablespoons Kosher Salt (Adjust to taste)
- 1 tablespoon Black Pepper (Freshly cracked)
- 3 tablespoons Vegetable Oil (Neutral oil with high smoke point)
The Aromatics
- 4 large Yellow Onions (Thinly sliced into half-moons)
- 6 cloves Garlic (Smashed and minced)
- 4 large Carrots (Peeled and cut into 1-inch chunks)
- 3 pieces Celery Stalks (Sliced into 1/2-inch thick pieces)
The Braising Liquid
- 2 cups Beef Stock (Low sodium or homemade)
- 1 cup Red Wine (Dry variety like Cabernet or Merlot)
- 3 tablespoons Tomato Paste (For richness and color)
- 2 tablespoons Honey (To balance the acidity)
- 3 pieces Bay Leaves (Dried)
- 4 sprigs Fresh Thyme (Tied together with kitchen twine)
👨🍳 Instructions
-
1
Preheat your oven to 325°F (165°C). Pat the brisket completely dry with paper towels; this is crucial for achieving a deep, flavorful sear.
-
2
Generously season all sides of the meat with the kosher salt and freshly cracked black pepper, pressing the seasoning into the fibers.
-
3
In a large, heavy-bottomed Dutch oven, heat the vegetable oil over medium-high heat until shimmering. Brown the brisket for 6-8 minutes per side until a dark, mahogany crust forms. Remove the meat to a platter and set aside.
-
4
Reduce the heat to medium. Add the sliced onions to the same pot, using a wooden spoon to scrape up the browned bits (fond) from the bottom. Sauté the onions for 10-12 minutes until soft and golden brown.
-
5
Stir in the garlic, carrots, and celery. Cook for another 5 minutes until the vegetables begin to soften and become fragrant.
-
6
Add the tomato paste to the center of the pot. Cook for 2 minutes, stirring constantly, until the paste turns a shade darker and smells toasted.
-
7
Pour in the red wine to deglaze the pot. Let it simmer and reduce by half, about 3-4 minutes.
-
8
Whisk the honey into the beef stock and pour the mixture into the pot. Add the bay leaves and thyme sprigs.
-
9
Nestle the browned brisket (and any accumulated juices) back into the pot. The liquid should come about halfway up the side of the meat. If it doesn't, add a little more stock.
-
10
Cover the pot with a tight-fitting lid (or a layer of heavy-duty foil followed by the lid) and transfer to the oven.
-
11
Braise for 3 to 3.5 hours, or until the meat is fork-tender but not falling apart. Flip the meat once halfway through the cooking time.
-
12
Once tender, remove the brisket to a cutting board and tent loosely with foil. Let it rest for at least 20-30 minutes before slicing. This allows the juices to redistribute.
-
13
While the meat rests, strain the braising liquid into a saucepan, discarding the herbs but keeping the vegetables if desired. Skim off excess fat from the surface. Simmer the liquid over medium heat for 10 minutes to thicken into a rich gravy.
-
14
Slice the brisket against the grain into 1/4-inch thick slices. Arrange the slices on a warm platter, surrounded by the carrots and onions, and ladle the hot gravy generously over the top.
💡 Chef's Tips
Always slice the brisket against the grain; look for the direction of the muscle fibers and cut perpendicular to them to ensure maximum tenderness. For the best flavor and easiest slicing, make the brisket a day in advance, refrigerate it in its liquid, and slice it while cold before reheating. If your gravy is too thin, mix a teaspoon of potato starch with a little cold water and whisk it into the simmering sauce. Don't rush the onion caramelization; those onions provide the foundational sweetness and color for the entire dish. Keep the fat cap on during cooking to baste the meat naturally; you can always trim it off after cooking if desired.
🍽️ Serving Suggestions
Serve alongside classic Potato Latkes or a silky Potato Kugel to soak up the extra gravy. A side of roasted Tzimmes (honey-glazed carrots and prunes) complements the savory-sweet profile of the beef. Pair with a crisp, bitter green salad or steamed green beans to provide a fresh contrast to the rich meat. For a traditional holiday meal, start with Matzo Ball soup and serve the brisket as the main event. A dry, medium-bodied red wine like a Kosher Merlot or Cabernet Sauvignon is the perfect beverage pairing.