Description
Indulge in the mouthwatering, melt-in-your-mouth goodness of this authentic Jewish Braised Brisket. Slow-cooked for 7 hours, this flavorful dish is the ultimate comfort food that’s perfect for any occasion.
Ingredients
– 3 pounds beef brisket, trimmed of excess fat
– 2 tablespoons olive oil
– 1 large onion, diced
– 4 cloves garlic, minced
– 2 carrots, peeled and sliced
– 2 celery stalks, sliced
– 1 cup beef broth
– 1 cup red wine
– 2 bay leaves
– 2 sprigs fresh thyme
– 1 teaspoon smoked paprika
– 1 teaspoon ground cumin
– Salt and pepper to taste
Instructions
1. Preheat oven to 300°F.
2. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
3. Pat the brisket dry and season generously with salt and pepper.
4. Sear the brisket on all sides until a deep, golden-brown crust forms, about 3-4 minutes per side.
5. Remove the brisket from the pot and set aside.
6. Add the onions, garlic, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
7. Pour in the beef broth and red wine, scraping up any browned bits from the bottom of the pot.
8. Return the brisket to the pot and add the bay leaves and thyme.
9. Cover the pot and transfer to the preheated oven. Braise for 6-7 hours, or until the brisket is extremely tender and shreds easily with a fork.
10. Remove the brisket from the pot and let it rest for 10-15 minutes.
11. Slice the brisket against the grain and serve with the braising liquid and vegetables.
Notes
For best results, make this dish a day in advance to allow the flavors to meld. Reheat gently before serving. The braising liquid can also be used to make a rich, flavorful gravy.
- Prep Time: 15
- Cook Time: 420
- Category: Chicken, Beef & Pork
- Method: Braising
- Cuisine: Jewish