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–+ servings
Jewish Brisket

Mouthwatering Jewish Brisket for Cozy Family Dinners

This Jewish Brisket recipe is a comforting dish that brings family together, evoking warmth and nostalgia with every bite.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 8 slices
Course: DINNER
Cuisine: Jewish
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brisket
  • 4-5 pounds first-cut beef brisket choose a cut weighing 4 to 5 pounds for best flavor and tenderness
  • 1 teaspoon olive oil perfect for searing the brisket
  • 1 teaspoon kosher salt to enhance and balance flavors
For the Aromatics
  • 2 teaspoons minced garlic infuses the dish with fragrant warmth
  • 1 teaspoon dried thyme offers a delightful herbaceous note
  • 1/4 teaspoon freshly ground black pepper for a subtle kick of flavor
For the Vegetables
  • 2 cups chopped onions become sweet and caramelized during cooking
  • 4 large carrots peeled and thickly sliced
  • 3 bay leaves crucial for adding aromatic essence
For the Sauce
  • 1 can (28-ounce) crushed tomatoes provides a rich sauce base
  • 3 tablespoons tomato paste optional for intensified tomato flavor
  • 1 cup low-sodium beef or chicken broth to ensure moisture
  • 1 cup red wine enriches the sauce's complexity
For Garnish
  • 2 tablespoons Italian flat-leaf parsley finely chopped, optional

Equipment

  • Large pot

Method
 

How to Make Jewish Brisket
  1. Heat 1 teaspoon of olive oil in a large pot over medium heat.
  2. Add 2 teaspoons of minced garlic and cook until fragrant.
  3. Stir in 1 teaspoon of dried thyme and ¼ teaspoon of freshly ground black pepper.
  4. Gently add the 4 to 5-pound first-cut beef brisket to the pot and sear on all sides until browned, about 4-5 minutes each side.
  5. Carefully remove the brisket from the pot and set it aside.
  6. Add 2 cups of chopped onions to the pot and cook until translucent, about 5-7 minutes.
  7. Stir in 4 large sliced carrots, 3 bay leaves, and 3 tablespoons of tomato paste, if using.
  8. Pour in 1 cup of low-sodium beef or chicken broth and the entire can of crushed tomatoes, bringing to a gentle simmer.
  9. Place the seared brisket back in the pot, ensuring it is submerged in the liquid.
  10. Pour in 1 cup of red wine, stirring well to combine.
  11. Cover the pot and let it simmer for 3 to 4 hours until the brisket is fork-tender.
  12. Before serving, garnish with 2 tablespoons of finely chopped Italian flat-leaf parsley.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 15gProtein: 35gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 80mgSodium: 500mgPotassium: 900mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 3mg

Notes

Serve alongside mashed potatoes or crusty bread to soak up the delicious sauce.

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