Description
A traditional Jewish beef brisket recipe, perfect for holidays and family gatherings.
Ingredients
Scale
- 5 pounds beef brisket
- 2 tablespoons olive oil
- 2 onions, sliced
- 4 cloves garlic, minced
- 2 cups beef broth
- 1/2 cup red wine
- 1/4 cup brown sugar
- 2 tablespoons tomato paste
- 1 tablespoon paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 bay leaves
- 1 tablespoon fresh thyme
Instructions
- Preheat the oven to 325°F (163°C).
- Season the brisket with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Sear the brisket on both sides until browned.
- Remove the brisket and set aside.
- Add onions and garlic to the skillet; sauté until softened.
- Stir in beef broth, red wine, brown sugar, tomato paste, paprika, bay leaves, and thyme.
- Return the brisket to the skillet, cover, and bring to a simmer.
- Transfer everything to a roasting pan and cover tightly with foil.
- Bake in the preheated oven for 3-4 hours until tender.
- Let the brisket rest before slicing.
Notes
- Serve with horseradish and pickles.
- Leftovers can be stored in the fridge for up to 3 days.
- Reheat gently to avoid drying out.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Braising
- Cuisine: Jewish
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Jewish beef brisket, brisket recipe, kosher brisket