📝 About This Recipe
This melt-in-your-mouth brisket is a celebration of Jewish culinary tradition, slow-cooked until it yields to the mere suggestion of a fork. Bathed in a rich, savory-sweet gravy of caramelized onions, red wine, and aromatics, it captures the essence of a warm holiday gathering. Preparing it a day in advance allows the flavors to deepen and makes slicing a breeze, ensuring a centerpiece that is as stress-free as it is spectacular.
🥗 Ingredients
The Meat
- 5-6 pounds Beef Brisket (first cut or flat cut, with a good fat cap)
- 2 tablespoons Kosher Salt (plus more to taste)
- 1 tablespoon Black Pepper (freshly cracked)
- 3 tablespoons Vegetable Oil (high smoke point for searing)
Aromatics and Vegetables
- 4 large Yellow Onions (halved and thinly sliced into half-moons)
- 4 large Carrots (peeled and cut into 1-inch chunks)
- 6 cloves Garlic (smashed and minced)
- 3 pieces Celery Stalks (chopped into 1-inch pieces)
The Braising Liquid
- 2 cups Dry Red Wine (such as Cabernet Sauvignon or Merlot)
- 2 cups Beef Stock (low-sodium)
- 1/4 cup Tomato Paste (for richness and color)
- 2 tablespoons Brown Sugar (packed)
- 1 tablespoon Apple Cider Vinegar (to balance the richness)
- 4 sprigs Fresh Thyme
- 3 pieces Bay Leaves (dried)
👨🍳 Instructions
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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 crust.
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2
Generously season all sides of the beef with the kosher salt and freshly cracked black pepper, pressing the seasoning into the meat.
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3
In a large heavy-bottomed Dutch oven, heat the vegetable oil over medium-high heat until shimmering. Sear the brisket until deeply browned, about 6-8 minutes per side. Remove the meat to a platter.
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4
Reduce the heat to medium. Add the sliced onions to the same pot. Cook, stirring occasionally, for about 12-15 minutes until they are soft and golden brown, scraping up the flavorful bits (fond) from the bottom.
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5
Add the garlic and tomato paste. Stir constantly for 2 minutes until the paste turns a dark brick red and smells toasted.
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6
Deglaze the pot by pouring in the red wine. Use a wooden spoon to scrape every last bit of flavor off the bottom. Let the wine simmer and reduce by half, about 5 minutes.
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7
Stir in the beef stock, brown sugar, apple cider vinegar, carrots, and celery. Return the brisket (and any accumulated juices) to the pot, nestling it into the liquid. The liquid should come about halfway up the side of the meat.
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8
Tuck the thyme sprigs and bay leaves into the liquid. Cover the pot with a tight-fitting lid or a double layer of heavy-duty aluminum foil.
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9
Transfer to the oven and braise for 3.5 to 4.5 hours. The brisket is ready when it is 'fork-tender' but not completely falling apart.
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10
For the best flavor and easiest slicing, let the brisket cool in its liquid, then refrigerate overnight. This allows the fat to solidify on top for easy removal.
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11
The next day, remove the solidified fat. Remove the cold meat and slice it against the grain into 1/4-inch thick slices.
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12
Place the slices back into the sauce. Reheat on the stovetop over low heat or in a 300°F oven until the meat is hot and the sauce is bubbling.
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13
Taste the sauce; if it’s too thin, simmer it without the lid for a few minutes to reduce. Adjust seasoning with salt and pepper if needed. Discard bay leaves and thyme stems before serving.
💡 Chef's Tips
Always slice the brisket against the grain; if you slice with the grain, the meat will be stringy rather than tender. If you don't have red wine, you can substitute with extra beef stock and a tablespoon of Worcestershire sauce for depth. Don't rush the onion caramelization; those onions provide the base for the entire flavor profile of the gravy. For an even thicker sauce, you can blend a portion of the cooked vegetables back into the liquid before reheating the meat. If using a slow cooker, cook on Low for 8-10 hours, but still sear the meat in a pan first for maximum flavor.
🍽️ Serving Suggestions
Serve alongside crispy homemade potato latkes with a dollop of sour cream or applesauce. A side of honey-glazed roasted root vegetables complements the savory notes of the brisket. A crisp, bright green salad with a lemon vinaigrette helps cut through the richness of the beef. Pair with a bold red wine like a Syrah or a traditional Manischewitz for a nostalgic touch. Garnish with fresh chopped parsley to add a pop of color and freshness to the plate.