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Jewish Beef Brisket with Onion Gravy finished recipe

Jewish Beef Brisket with Onion Gravy

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Prep Time 30 minutes
Cook Time 4 hours
Total Time 5 hours
Servings: 4 servings
Ingredients Method

Ingredients
  

For the Brisket
  • 1 first-cut beef brisket 4 to 4 1/2 pounds (1.8 to 2 kg), trimmed to leave about 1/4 inch of fat
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons neutral cooking oil
For the Onion Gravy
  • 3 large yellow onions about 1 1/2 pounds (680 g), halved and thinly sliced
  • 3 celery stalks about 6 ounces (170 g), thinly sliced
  • 5 medium garlic cloves (about 15 g) finely minced
  • 2 tablespoons tomato paste
  • 2 teaspoons sweet paprika
  • 1 teaspoon dried thyme
  • 1 cup dry red wine
  • 2 cups low-sodium beef broth
  • 1 can 15 ounces (425 g), plain tomato sauce
  • 2 tablespoons honey
  • 1 tablespoon apple cider vinegar
  • 2 bay leaves
For the Carrots and Garnish
  • 4 large carrots about 14 ounces (400 g), peeled and cut into 2-inch pieces
  • 2 tablespoons chopped fresh parsley optional, for garnish

Method
 

Method
  1. Position a rack in the lower third of the oven and preheat it to 325°F (165°C).
  2. Pat the brisket dry with paper towels: Season both sides evenly with the kosher salt and black pepper. Let it stand at room temperature for about 15 minutes while the Dutch oven heats.
  3. Heat the neutral oil in a 7-quart Dutch oven over medium-high heat. Add the brisket fat-side down and sear for 5 to 6 minutes, until deeply browned. Turn and brown the second side for another 5 minutes. Transfer the brisket to a large plate.
  4. Reduce the heat to medium: Add the onions and celery to the Dutch oven. Cook for 10 to 12 minutes, stirring occasionally and scraping up the browned bits, until the onions are soft and beginning to turn golden. If the bottom begins to scorch, add 1 tablespoon of water.
  5. Stir in the garlic, tomato paste, paprika, and thyme. Cook for 1 minute, stirring constantly, until the tomato paste darkens slightly and the garlic becomes fragrant.
  6. Pour in the red wine and scrape the bottom of the pot with a wooden spoon. Simmer for 3 to 4 minutes, until the wine has reduced by about one-third.
  7. Stir in the beef broth, tomato sauce, honey, apple cider vinegar, and bay leaves. Bring the mixture to a gentle simmer. The sauce should taste savory and lightly tangy, with mild sweetness.
  8. Return the brisket to the Dutch oven fat-side up, nestling it into the onions. The liquid should reach roughly halfway up the meat rather than covering it completely. Cover the pot tightly and transfer it to the oven.
  9. Braise for 2 hours 30 minutes. Carefully remove the pot from the oven and arrange the carrot pieces around the brisket, pressing them partly into the sauce. Cover and return the pot to the oven.
  10. Continue braising for 1 to 1 1/2 hours. The brisket is ready when a fork or thermometer probe slides into the thickest section with little resistance. It will typically register between 195°F and 205°F (91°C and 96°C) when tender. Whole beef cuts are food-safe at 145°F (63°C) followed by a 3-minute rest, but brisket requires a much higher temperature to soften properly.
  11. Transfer the brisket to a cutting board and loosely cover it with foil. Let it rest for 30 minutes. Remove and discard the bay leaves. Skim excess fat from the surface of the gravy if needed.
  12. Identify the direction of the meat fibers and slice the brisket across the grain into pieces about 1/4 inch thick. Arrange the slices on a platter and spoon the onion gravy and carrots over the top. Garnish with parsley, if using.

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