Jewish-Style Braised Brisket With Onions And Carrot

Name: Jewish-Style Braised Brisket With Onions And Carrots Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 pounds (2.75kg) whole beef brisket (see note); Kosher salt and freshly ground black pepper; 2 tablespoons (30ml) vegetable oil; 2 pounds yellow onions (1kg; about 5 medium), sliced 1/4 inch thick; 1 pound carrots (450g; about 6 medium), cut into large dice; 1/2 pound celery (225g; about 4 large ribs), cut into large dice; 6 medium cloves garlic; 1 cup (240ml) dry red wine; 1/3 cup (80ml) ketchup; 1 (14-ounce; 400g) can whole peeled tomatoes, crushed by hand, with their juices; 4 sprigs thyme; 2 bay leaves

Servings: persons

6 pounds (2.75kg) whole beef brisket (see note)
Kosher salt and freshly ground black pepper
2 tablespoons (30ml) vegetable oil
2 pounds yellow onions (1kg; about 5 medium), sliced 1/4 inch thick
1 pound carrots (450g; about 6 medium), cut into large dice
1/2 pound celery (225g; about 4 large ribs), cut into large dice
6 medium cloves garlic
1 cup (240ml) dry red wine
1/3 cup (80ml) ketchup
1 (14-ounce; 400g) can whole peeled tomatoes, crushed by hand, with their juices
4 sprigs thyme
2 bay leaves

1
Season brisket all over with salt and pepper. Set a large stainless steel roasting pan over 2 burners set to medium-high heat, add oil, and heat until shimmering. Add brisket and brown on both sides, about 6 minutes per side. Transfer brisket to a work surface. Add onion, carrot, celery, and garlic to roasting pan and cook, stirring, until just starting to brown in spots, about 6 minutes; season with salt. Add wine and bring to a simmer while scraping up browned bits from bottom of pan. Stir in ketchup and tomatoes and return brisket to roasting pan, nestling it among vegetables.
2
Preheat broiler and set oven rack to highest position. Season brisket all over with salt and pepper and place on a wire rack set over a rimmed baking sheet. Broil brisket, turning once, until browned on both sides, about 6 minutes per side. Transfer brisket to a disposable aluminum roasting pan. Remove rack from baking sheet, pour wine into baking sheet, and scrape up any browned bits on bottom. Meanwhile, in a large cast iron or stainless steel skillet, heat oil over medium-high heat until shimmering. Add onion, carrot, celery, and garlic and cook, stirring, until starting to brown in spots, about 6 minutes; season with salt. Add wine to vegetables and bring to a simmer, then stir in ketchup and tomatoes. Scrape vegetables into roasting pan with brisket.
3
Add thyme and bay leaves to roasting pan and cover well with foil. Set oven to 300u00b0F (150u00b0C) and cook brisket on middle rack until fork-tender, 3 to 4 hours.
4
Transfer brisket to a work surface and let rest 30 minutes. Skim fat from surface of braising liquid and season liquid with salt and pepper; discard thyme sprigs and bay leaves. Slice brisket thinly against the grain, then transfer back to braising liquid, making sure to submerge slices well. Cover and let stand for 30 minutes in a warm place. Serve. Brisket can be made up to 4 days ahead and refrigerated whole or sliced in its braising liquid. Reheat gently before serving.

2122

kcal

Calories

123

Fat

Carbs

189

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 pounds (2.75kg) whole beef brisket (see note), Kosher salt and freshly ground black pepper, 2 tablespoons (30ml) vegetable oil, 2 pounds yellow onions (1kg; about 5 medium), sliced 1/4 inch thick, and more.

Yes, Jewish-Style Braised Brisket With Onions And Carrots Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Jewish-Style Braised Brisket With Onions And Carrots Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions