Jewish Brisket
Ingredients
- 5 pound beef brisket
- 1 tablespoon kosher salt
- 1/2 teaspoon ground black pepper
- 3 tablespoons vegetable oil
- 3 medium yellow onions
- 4 celery
- 6 cloves garlic cloves garlic
- 2 cups red wine
- 28 ounce can crushed tomatoes
- 1/2 cup ketchup
- 2 tablespoons brown sugar
- 1/2 bunch fresh thyme
- 2 bay leaves bay leaves
- 4 carrots carrots
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Instructions
- Season the brisket with most of the salt and pepper. Heat the oil in a large ovenproof pot or Dutch oven over medium-high heat.,Brown the brisket, turning occasionally, until browned on all sides, 10 to 12 minutes. Transfer to a plate.,Simply Recipes / Sally Vargas
- Place the onions, celery, and garlic in the pot, tossing it in the residual fat. Season with the remaining salt and pepper. Cook, stirring occasionally, until the onions are soft and translucent, about 5 minutes.,Simply Recipes / Sally Vargas
- Add the wine, crushed tomatoes, ketchup, brown sugar, thyme, and bay leaves, stirring to combine.,Place the brisket in the liquid, fat side up. Cover the pot and braise in the oven until the meat is fork-tender, about 3 hours.,Simply Recipes / Sally Vargas,Simply Recipes / Sally Vargas
- Uncover the pot and nestle the carrots around the brisket. Cook, uncovered, until the carrots are tender (not soft) and the top of brisket is browned and crisp, 35 to 45 minutes.,Simply Recipes / Sally Vargas
- Remove the brisket from the pot and slice against the grain to serve. Place on a deep serving platter.,Meanwhile, use a spoon to skim fat from the surface of the braising liquid and discard. Heat over medium-high heat and cook until the liquid is thickened to a sauce-like consistency, 5 to 10 minutes. Remove the thyme sprigs and bay leaves. Taste and season with salt and pepper as needed.,Pour the sauce over the brisket and serve.,If you are not serving the brisket immediately, transfer it to a large bowl and pour the braising liquid over top. Let cool. Cover and refrigerate for up to 5 days. To serve, preheat the oven to 325°F. Skim fat from the surface and discard. Cover and reheat the brisket in the sauce, about 1 hour.,Did you love the recipe? Give us some stars and leave a comment below!,Simply Recipes / Sally Vargas,Simply Recipes / Sally Vargas
Source
Original recipe: View Original