Description
Indulge in the rich, tender flavors of this classic Jewish Braised Brisket. Slow-cooked to perfection, this dish is sure to become a family favorite for any special occasion.
Ingredients
– 3 pounds beef brisket, trimmed of excess fat
– 2 tablespoons olive oil
– 1 large onion, diced
– 4 cloves garlic, minced
– 2 cups beef broth
– 1 cup red wine
– 2 bay leaves
– 2 sprigs fresh thyme
– 1 teaspoon smoked paprika
– 1 teaspoon ground cumin
– Salt and pepper to taste
Instructions
1. Preheat oven to 325°F.
2. Season the brisket all over with salt and pepper.
3. Heat the olive oil in a large, oven-safe Dutch oven or heavy-bottomed pot over medium-high heat. Sear the brisket on all sides until a nice brown crust forms, about 3-4 minutes per side.
4. Remove the brisket from the pot and set aside. Reduce heat to medium and add the onions. Cook for 5-7 minutes, stirring occasionally, until softened and lightly caramelized.
5. Add the garlic and cook for 1 minute, until fragrant.
6. Pour in the beef broth and red wine, scraping up any browned bits from the bottom of the pot.
7. Add the bay leaves, thyme, smoked paprika, and cumin. Bring the liquid to a simmer.
8. Return the brisket to the pot, cover with a tight-fitting lid, and transfer to the oven. Braise for 4-5 hours, or until the brisket is very tender and easily shreds with a fork.
9. Remove the brisket from the oven and let rest for 10-15 minutes. Slice or shred the brisket and serve with the cooking liquid.
Notes
– For best results, make this dish a day in advance and refrigerate overnight. This allows the flavors to meld and the brisket to become even more tender.
– Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
- Prep Time: 15
- Cook Time: 270
- Category: Beef, Fish & Seafood Mains
- Method: Braising
- Cuisine: Jewish, American