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Jewish Beef Brisket with Onion Gravy finished recipe

Jewish Beef Brisket with Onion Gravy

A slow-braised main dish featuring tender slices of beef brisket, softened onions, carrots, and a savory tomato-based gravy.
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 5 hours
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

For the Brisket
  • 1 first-cut beef brisket 4 to 4 1/2 pounds, 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, halved and thinly sliced
  • 3 stalks celery, thinly sliced
  • 5 medium garlic cloves, 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 plain tomato sauce, 15 ounces
  • 2 tablespoons honey
  • 1 tablespoon apple cider vinegar
For the Carrots and Garnish
  • 4 large carrots, peeled and cut into 2-inch pieces
  • 2 tablespoons chopped fresh parsley, optional

Method
 

Method
  1. Refrigerate the brisket within 2 hours of serving. Store the sliced meat, carrots, and onion gravy together in a covered container for up to 4 days. Keeping the meat submerged in gravy helps prevent dryness.

Notes

For neat slices, chill the brisket overnight in its gravy before slicing.

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