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–+ servings

Jewish Beef Brisket

A tender and flavorful Jewish-style beef brisket, slow-cooked with a savory blend of spices and vegetables, perfect for holiday gatherings or family dinners.
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Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Jewish
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the Brisket
  • 4 pounds beef brisket trimmed of excess fat
  • 2 tablespoons kosher salt for seasoning
  • 1 teaspoon black pepper freshly ground
  • 2 tablespoons olive oil for browning
For the Cooking Liquid
  • 2 cups beef broth low-sodium preferred
  • 1 cup dry red wine such as Cabernet Sauvignon
  • 1 cup onion finely chopped
  • 2 cloves garlic minced
  • 2 tablespoons tomato paste for depth of flavor
  • 2 tablespoons brown sugar to balance acidity
  • 1 teaspoon dried thyme or 1 tablespoon fresh
  • 1 teaspoon paprika smoked or sweet
For Serving
  • 1 cup fresh parsley chopped, for garnish

Method
 

Prepare the Brisket
  1. Preheat your oven to 300°F (150°C). This low temperature will allow the brisket to cook slowly and become tender.
  2. Pat the brisket dry with paper towels. This helps to achieve a nice sear.
  3. Season the brisket generously with kosher salt and black pepper on all sides.
Brown the Brisket
  1. In a large Dutch oven, heat the olive oil over medium-high heat until shimmering.
  2. Carefully add the brisket to the pot, searing it for about 5-7 minutes on each side until browned. This step adds flavor through the Maillard reaction.
  3. Once browned, remove the brisket from the pot and set it aside.
Prepare the Cooking Liquid
  1. In the same pot, add the chopped onion and sauté for about 5 minutes until softened.
  2. Stir in the minced garlic and cook for an additional minute until fragrant.
  3. Add the tomato paste, brown sugar, thyme, paprika, and bay leaves, stirring to combine.
  4. Pour in the beef broth and red wine, scraping the bottom of the pot to release any browned bits. This adds depth to the sauce.
Cook the Brisket
  1. Return the brisket to the pot, fat side up, ensuring it is submerged in the liquid.
  2. Cover the pot with a lid or aluminum foil and transfer it to the preheated oven.
  3. Cook for 4-5 hours, or until the brisket is fork-tender. Check occasionally to ensure there is enough liquid.
Rest and Serve
  1. Once cooked, remove the brisket from the oven and let it rest for 20-30 minutes before slicing. This allows the juices to redistribute.
  2. Slice the brisket against the grain into thin slices for the best texture.
  3. Serve with the cooking liquid spooned over the top and garnish with chopped parsley.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 10gProtein: 50gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 800mgPotassium: 800mgFiber: 1gSugar: 5gVitamin A: 100IUVitamin C: 2mgCalcium: 40mgIron: 4mg

Notes

This brisket can be made a day in advance and reheated, which enhances the flavors. Store in the refrigerator and remove the fat layer before reheating.

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