Jewish Braised Brisket: Comfort Food for Family Gatherings

Jewish Braised Brisket offers irresistible tenderness and rich flavors, making it a classic dish ideal for family gatherings.

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Prep Time 15

Cook Time 4 30

Resting Time 15

Total Time 5

Servings: 8 slices

Course: Dinner

Cuisine: Jewish

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

Braising Liquid

4 cups Beef Broth Essential for adding rich flavor and moisture.
1 cup Red Wine Can be replaced with non-alcoholic wine.
2 leaves Bay Leaves Infuses the braising liquid with herbal notes.
3 sprigs Thyme Fresh thyme recommended; use dried if necessary.

Brisket

5 pounds Brisket Ensure it's well-trimmed for optimal texture.
2 tablespoons Olive Oil For searing to create a crust.

Aromatics

2 medium Onion Yellow onions are preferred.
6 cloves Garlic Use fresh for the best taste.

Seasoning

2 tablespoons Smoked Paprika Adds warmth and depth.
1 tablespoon Ground Cumin Essential for traditional flavor.
1 teaspoon Salt Adjust to taste.
1 teaspoon Pepper Adjust to taste.

Equipment

Dutch oven

Method

Cooking Steps

Preheat your oven to 325°F (160°C).
Generously season the brisket with salt and pepper on all sides and set aside.
Heat olive oil in a Dutch oven over medium-high heat, then sear the brisket for 3-4 minutes on each side until browned.
Sauté chopped onions until soft, about 5-7 minutes, then add minced garlic and cook for an additional minute.
Pour in beef broth and red wine, add bay leaves, thyme, smoked paprika, and cumin, and stir to combine.
Return the brisket to the pot, cover with a lid, and braise in the oven for 4-5 hours until fork-tender.
Remove from oven and let the brisket rest for 10-15 minutes before slicing or shredding.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 5gProtein: 40gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 1gSugar: 2gVitamin A: 2IUVitamin C: 4mgCalcium: 2mgIron: 15mg

Notes

Store cooked brisket in an airtight container for up to 4 days; freeze for up to 3 months. Reheat at 300°F.

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