Description
A classic Jewish dish, this beef brisket is slow-cooked to perfection, making it tender and flavorful. Ideal for holiday meals or family gatherings.
Ingredients
Scale
- 4–5 pounds beef brisket
- 2 tablespoons olive oil
- 2 onions, sliced
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine
- 1/4 cup brown sugar
- 1 tablespoon tomato paste
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 2 teaspoons paprika
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 300°F (150°C).
- In a large Dutch oven, heat olive oil over medium heat. Add the sliced onions and cook until softened, about 5 minutes.
- Add the minced garlic and cook for an additional minute until fragrant.
- Season the brisket with salt, pepper, and paprika on both sides. Place the brisket in the Dutch oven, searing for about 4-5 minutes on each side until browned.
- Remove the brisket and set aside. In the same pot, combine beef broth, red wine, brown sugar, tomato paste, Worcestershire sauce, and soy sauce. Stir well to combine.
- Add the brisket back to the pot, ensuring it’s submerged in the liquid. Cover the pot with a lid.
- Transfer to the preheated oven and cook for about 3-4 hours, or until the brisket is fork-tender.
- Once cooked, remove the brisket from the pot and let it rest for 15 minutes before slicing.
- Serve slices with the sauce from the pot, garnished with fresh parsley if desired.
- Prep Time: 20
- Cook Time: 4
- Category: Main Course
- Cuisine: Jewish
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5
- Sodium: 600
- Fat: 20
- Saturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 1
- Protein: 30
- Cholesterol: 90
Keywords: jewish beef brisket, slow-cooked brisket, beef brisket recipe, holiday brisket, tender brisket