Jewish Brisket

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This slow braised make ahead is perfect for parties, holidays and family dinners! It is as impressive as it is delicious!

Jewish Brisket
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Jewish Brisket

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Recipe by Jeni Gough
Servings

6

servings
Prep time

30

minutes
Cooking time

6

hours 
Total time

6

hours 

30

minutes

Plan to make this a day ahead!

Ingredients

  • 4 lb 4 Beef brisket

  • 2 2 Small onions, chopped

  • 2 2 Carrots, chopped

  • 2 stalks 2 Celery, chopped

  • 4 cloves 4 Garlic, minced

  • 2 tbsp 2 Tomato paste

  • 1/4 cup 1/4 Brown sugar

  • 1/2 cup 1/2 Dry red wine

  • 2 1/2 cups 2 1/2 Beef broth

  • 1 can 1 Coke

  • 2 2 Bay leaves

  • 1/2 tsp 1/2 Dried thyme or a few sprigs of fresh

  • 1 tsp 1 Paprika

  • 1 tbsp 1 Dijon mustard

  • 1 tsp 1 Onion powder

  • 1 tsp 1 Garlic powder

  • 1 tsp 1 Kosher salt

  • 1/2 tsp 1/2 Fresh ground black pepper

Directions

  • The Day Before
  • Heat oven to 325°.
  • Put cold brisket in cold pan, tur heat to medium high and sear brisket on all sides. Remove from pan and set aside.
  • Remove all but 2 tablespoons of grease from pan. With heat on medium, cook onions, carrots and celery 3 minutes. Stir in garlic and tomato paste and cook 1 minute more. Stir in the rest of the ingredients and turn off heat.
  • Put brisket back into pan with sauce, fat cap side up. Cover tightly with foil and bake @ 325° for 4 – 5 hours until your fork goes in with no resistance.
  • Let meat rest 30 minutes, then separate meat form sauce and refrigerate them bot h overnight.
  • The Next Day
  • Heat oven to 375°.
  • Remove fat from sauce and put half the sauce down in the pan.
  • Slice brisket across the grain and lay down in sauce. Spoon the remaining sauce over top of meat. add more beef broth if needed to thin sauce.
  • Bake @ 375° 45 minutes until heated through.
  • Serve immediately.

Recipe Video

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