Mains
Slow-Braised Beef Brisket
Ingredients
- - 2 kg (4.4 lb) kosher beef brisket
- - 2 tbsp neutral oil
- - 3 large onions, sliced
- - 4 carrots, sliced into thick rounds
- - 4 garlic cloves, minced
- - 2 tbsp tomato paste
- - 250 ml (1 cup) kosher red wine or grape juice
- - 500 ml (2 cups) beef stock
- - 2 bay leaves
- - 1 tsp dried thyme
- - Salt and black pepper, to taste
Method
- Preheat the oven to 160C (325F). Season the brisket generously with salt and pepper.
- Heat the oil in a large Dutch oven over medium-high heat. Sear the brisket for 4-5 minutes per side until well browned. Remove and set aside.
- In the same pot, add the onions and carrots and cook for 8-10 minutes until softened and lightly caramelized.
- Stir in the garlic and tomato paste and cook for 1 minute.
- Pour in the wine (or grape juice) to deglaze, scraping up any browned bits, then add the stock, bay leaves and thyme.
- Return the brisket to the pot, cover tightly, and braise in the oven for 3 to 3.5 hours, until fork-tender.
- Rest the brisket for 15 minutes, then slice against the grain and serve with the braised onions, carrots and pan juices.
Native Name: Gedempte Fleysh (Yiddish: braised meat)
Dietary Tags: Meat, Kosher (Meat)
Cultural Background: Brisket, slow-braised until fork-tender with onions and carrots, is the centrepiece of countless Ashkenazi holiday tables, especially for Rosh Hashanah, where the sweetness of the carrots and onions symbolises hopes for a sweet new year. Its long, slow cooking made it ideal for tougher cuts of kosher beef, transforming them into a rich, celebratory dish.
Tips: Always slice brisket against the grain – slicing with the grain makes even a perfectly cooked brisket seem tough and stringy.
Variations: Add pitted prunes or dried apricots to the braising liquid for a sweeter, Sephardic-influenced version. Some families add sliced potatoes to the pot in the final hour of cooking.
Storage: Brisket actually improves after a day or two – store in an airtight container with its juices in the fridge for up to 4 days, or freeze for 3 months.
Reheating: Reheat sliced brisket in its juices, covered, in a 160C (325F) oven for 20-25 minutes, or gently on the stovetop.
Nutrition: Approx. 420 kcal, 38 g protein, 22 g fat, 12 g carbohydrate per serving.
FAQs:
Q: Why is my brisket tough?
A: This is almost always undercooking – brisket needs long, slow, moist cooking to break down its connective tissue; give it more time, covered, at a low temperature.
Q: Can brisket be made ahead of a holiday?
A: Yes, and it's traditional to do so – brisket reheats beautifully and its flavour improves after resting overnight in the fridge.
Q: What can I substitute for kosher red wine?
A: Kosher grape juice makes a fine non-alcoholic substitute, giving similar sweetness and depth to the braising liquid.