Name: Jewish Brisket recipe
Ingredients: Beef Brisket: 3-4 lbs (approximately 1.3-1.8 kg) – This is the star of the show! Look for a first-cut brisket (also known as the flat cut or lean cut). First-cut brisket is leaner and more uniform in shape, which is ideal for braising and slicing. Second-cut brisket (the point cut or deckle) is fattier and more marbled, which is great for smoking but can be a bit too rich for traditional Jewish Brisket. If you can only find a whole brisket (packer brisket), you can use it, but you may want to trim some of the excess fat, especially from the point cut, to prevent the final dish from being overly greasy. The weight will vary depending on how many people you are serving, but 3-4 lbs is generally good for 6-8 servings.; Onions: 2 large, thinly sliced – Yellow onions are the standard choice for Jewish Brisket, providing a sweet and savory base flavor as they caramelize during the long braising process. You can also use white onions, but yellow onions tend to become sweeter and more mellow when cooked for a long time.; Garlic: 4-6 cloves, minced – Fresh garlic is essential for adding a pungent and aromatic depth. Use more or less depending on your garlic preference. Mincing the garlic ensures it infuses its flavor throughout the brisket and sauce.; Carrots: 2 large, peeled and cut into 1-inch pieces (optional but highly recommended) – Carrots add sweetness and a touch of color to the brisket. They also become incredibly tender and flavorful as they braise alongside the meat. Cutting them into larger pieces prevents them from becoming mushy during the long cooking time.; Celery: 2 stalks, cut into 1-inch pieces (optional but recommended for depth of flavor) – Celery, like carrots, adds another layer of subtle sweetness and savory depth to the brisket. It also contributes to the aromatic base of the braising liquid.; Beef Broth: 2 cups – Low-sodium beef broth is recommended to control the salt level. High-quality beef broth will enhance the overall richness and beefy flavor of the brisket. You can also use homemade beef broth for even better results.; Tomato Paste: 2 tablespoons – Tomato paste adds depth and umami richness to the braising liquid. It also helps to create a slightly thicker and more flavorful sauce.; Dry Red Wine (Optional): 1 cup – A dry red wine, such as Cabernet Sauvignon, Merlot, or Burgundy, adds complexity and depth of flavor to the brisket. The alcohol cooks off during braising, leaving behind a rich, savory undertone. If you prefer not to use wine, you can substitute an equal amount of beef broth.; Bay Leaves: 2-3 leaves – Bay leaves infuse a subtle, earthy, and slightly floral aroma into the brisket. They are essential for adding depth and complexity to the braising liquid. Remember to remove them before serving.; Dried Thyme: 1 teaspoon – Dried thyme provides a warm, slightly peppery, and herbaceous note that complements the beef and other aromatics beautifully.; Paprika: 1 tablespoon – Sweet paprika is typically used in Jewish Brisket, adding a mild sweetness and a subtle smoky note, as well as contributing to the rich color of the sauce. You can also use smoked paprika for a more pronounced smoky flavor, or a blend of sweet and smoked.; Salt: 2 teaspoons (or to taste) – Kosher salt is preferred for seasoning meat. Adjust the amount of salt to your taste, keeping in mind that the beef broth and tomato paste also contain salt.; Black Pepper: 1 teaspoon (freshly ground) – Freshly ground black pepper provides a more pungent and aromatic pepper flavor.; Potatoes: 1-2 lbs, peeled and quartered (Yukon Gold or Russet potatoes work well) – Adding potatoes to the brisket during the last hour or so of cooking allows them to braise in the flavorful liquid and become incredibly tender and infused with flavor.; Sweet Potatoes: 1-2 lbs, peeled and quartered – Sweet potatoes offer a sweeter and slightly different flavor profile compared to regular potatoes, and they also braise beautifully alongside the brisket.; Prunes or Dried Apricots: 1/2 cup (pitted prunes or dried apricots) – Adding prunes or dried apricots is a classic touch in some Jewish Brisket recipes, particularly those with a sweeter flavor profile. They add a subtle sweetness and a lovely chewy texture.; Apple Cider Vinegar: 1-2 tablespoons – A splash of apple cider vinegar can brighten the flavors and add a touch of acidity to balance the richness of the brisket.

Ingredients

- Beef Brisket: 3-4 lbs (approximately 1.3-1.8 kg) – This is the star of the show! Look for a first-cut brisket (also known as the flat cut or lean cut). First-cut brisket is leaner and more uniform in shape, which is ideal for braising and slicing. Second-cut brisket (the point cut or deckle) is fattier and more marbled, which is great for smoking but can be a bit too rich for traditional Jewish Brisket. If you can only find a whole brisket (packer brisket), you can use it, but you may want to trim some of the excess fat, especially from the point cut, to prevent the final dish from being overly greasy. The weight will vary depending on how many people you are serving, but 3-4 lbs is generally good for 6-8 servings.

Aromatic Vegetables:

- Onions: 2 large, thinly sliced – Yellow onions are the standard choice for Jewish Brisket, providing a sweet and savory base flavor as they caramelize during the long braising process. You can also use white onions, but yellow onions tend to become sweeter and more mellow when cooked for a long time.

- Garlic: 4-6 cloves, minced – Fresh garlic is essential for adding a pungent and aromatic depth. Use more or less depending on your garlic preference. Mincing the garlic ensures it infuses its flavor throughout the brisket and sauce.

- Carrots: 2 large, peeled and cut into 1-inch pieces (optional but highly recommended) – Carrots add sweetness and a touch of color to the brisket. They also become incredibly tender and flavorful as they braise alongside the meat. Cutting them into larger pieces prevents them from becoming mushy during the long cooking time.

- Celery: 2 stalks, cut into 1-inch pieces (optional but recommended for depth of flavor) – Celery, like carrots, adds another layer of subtle sweetness and savory depth to the brisket. It also contributes to the aromatic base of the braising liquid.

Flavorful Liquids and Seasonings:

- Beef Broth: 2 cups – Low-sodium beef broth is recommended to control the salt level. High-quality beef broth will enhance the overall richness and beefy flavor of the brisket. You can also use homemade beef broth for even better results.

- Tomato Paste: 2 tablespoons – Tomato paste adds depth and umami richness to the braising liquid. It also helps to create a slightly thicker and more flavorful sauce.

- Dry Red Wine (Optional): 1 cup – A dry red wine, such as Cabernet Sauvignon, Merlot, or Burgundy, adds complexity and depth of flavor to the brisket. The alcohol cooks off during braising, leaving behind a rich, savory undertone. If you prefer not to use wine, you can substitute an equal amount of beef broth.

- Bay Leaves: 2-3 leaves – Bay leaves infuse a subtle, earthy, and slightly floral aroma into the brisket. They are essential for adding depth and complexity to the braising liquid. Remember to remove them before serving.

- Dried Thyme: 1 teaspoon – Dried thyme provides a warm, slightly peppery, and herbaceous note that complements the beef and other aromatics beautifully.

- Paprika: 1 tablespoon – Sweet paprika is typically used in Jewish Brisket, adding a mild sweetness and a subtle smoky note, as well as contributing to the rich color of the sauce. You can also use smoked paprika for a more pronounced smoky flavor, or a blend of sweet and smoked.

- Salt: 2 teaspoons (or to taste) – Kosher salt is preferred for seasoning meat. Adjust the amount of salt to your taste, keeping in mind that the beef broth and tomato paste also contain salt.

- Black Pepper: 1 teaspoon (freshly ground) – Freshly ground black pepper provides a more pungent and aromatic pepper flavor.

Optional Ingredients (for variations and enhancements):

- Potatoes: 1-2 lbs, peeled and quartered (Yukon Gold or Russet potatoes work well) – Adding potatoes to the brisket during the last hour or so of cooking allows them to braise in the flavorful liquid and become incredibly tender and infused with flavor.

- Sweet Potatoes: 1-2 lbs, peeled and quartered – Sweet potatoes offer a sweeter and slightly different flavor profile compared to regular potatoes, and they also braise beautifully alongside the brisket.

- Prunes or Dried Apricots: 1/2 cup (pitted prunes or dried apricots) – Adding prunes or dried apricots is a classic touch in some Jewish Brisket recipes, particularly those with a sweeter flavor profile. They add a subtle sweetness and a lovely chewy texture.

- Apple Cider Vinegar: 1-2 tablespoons – A splash of apple cider vinegar can brighten the flavors and add a touch of acidity to balance the richness of the brisket.

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Instructions

Step 1: Prepare the Brisket

1. Preheat Oven (for oven method): Preheat your oven to 325°F (160°C).

1. Pat Brisket Dry: Pat the brisket dry with paper towels. This helps it to brown better in the next step.

1. Season Brisket: Season the brisket generously on all sides with salt and black pepper. Don’t be shy with the seasoning – this is a large cut of meat and needs ample seasoning to penetrate and flavor it throughout.

1. Sear Brisket (Important for Flavor): Heat 2 tablespoons of olive oil or vegetable oil in a large Dutch oven or oven-safe pot over medium-high heat. Once the oil is hot and shimmering, carefully place the brisket in the pot and sear it on all sides until nicely browned, about 3-5 minutes per side. Searing creates a flavorful crust and enhances the overall richness of the brisket. Remove the brisket from the pot and set aside.

Step 2: Sauté Aromatics and Build Flavor Base

1. Sauté Onions and Garlic: In the same pot (no need to clean it), add the sliced onions and cook over medium heat until softened and lightly caramelized, about 8-10 minutes, stirring occasionally. Caramelizing the onions adds sweetness and depth of flavor.

1. Add Garlic, Carrots, and Celery (Optional): Add the minced garlic, carrots, and celery (if using) to the pot and cook for another 5 minutes, stirring occasionally, until the garlic is fragrant and the vegetables are slightly softened.

1. Stir in Tomato Paste and Spices: Add the tomato paste, paprika, and dried thyme to the pot and cook for 1-2 minutes, stirring constantly, until fragrant. Cooking the tomato paste deepens its flavor.

1. Deglaze with Red Wine (Optional): If using red wine, pour it into the pot and scrape the bottom with a wooden spoon to loosen any browned bits (fond) that have accumulated. Cook until the wine has reduced slightly, about 2-3 minutes. This step adds a layer of complexity to the sauce.

Step 3: Braise the Brisket

1. Add Beef Broth and Bay Leaves: Pour in the beef broth and add the bay leaves to the pot. Stir to combine all the ingredients.

1. Return Brisket to Pot: Return the seared brisket to the pot, nestling it into the vegetable and broth mixture. The liquid should come about halfway up the sides of the brisket. If needed, add a little more beef broth to reach this level.

1. Bring to Simmer, Then Braise: Bring the liquid to a simmer on the stovetop. Then, cover the pot tightly with a lid.
  - - Oven Braising: Transfer the covered pot to the preheated oven and braise for 3-4 hours, or until the brisket is fork-tender. Check the brisket after 3 hours; it should be easily pierced with a fork with very little resistance. If it’s not quite tender, continue braising for another 30-60 minutes.
  - - Slow Cooker Braising: Transfer the onion mixture and brisket to a slow cooker. Pour in the beef broth, tomato paste mixture, and red wine (if using). Add bay leaves. Cook on low for 8-10 hours or on high for 4-5 hours, or until the brisket is fork-tender.

1. Add Potatoes and/or Sweet Potatoes (Optional): If using potatoes and/or sweet potatoes, add them to the pot during the last hour of braising. Nestle them around the brisket and ensure they are partially submerged in the braising liquid. They will become incredibly tender and flavorful as they cook.

Step 4: Rest and Slice the Brisket

1. Remove Brisket and Vegetables: Once the brisket is fork-tender, carefully remove it from the pot and place it on a cutting board. Remove the vegetables from the pot with a slotted spoon and set aside. Discard the bay leaves.

1. Skim Fat (Optional but Recommended): If desired, skim off some of the excess fat from the surface of the braising liquid in the pot using a spoon or a fat separator. This will result in a leaner sauce.

1. Slice Brisket Against the Grain: Let the brisket rest for at least 15-20 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful brisket. Identify the grain of the brisket (the direction of the muscle fibers) and slice it against the grain in thick slices (about 1/4-inch to 1/2-inch thick). Slicing against the grain is crucial for tender brisket, as it shortens the muscle fibers.

1. Return Brisket to Sauce: Return the sliced brisket to the pot with the braising sauce and vegetables. Gently reheat over low heat until warmed through.

1. Taste and Adjust Seasoning: Taste the sauce and adjust seasoning as needed. You may want to add more salt, pepper, or a touch of apple cider vinegar to brighten the flavors.

1. Serve: Serve hot, spooning the sauce and vegetables over the sliced brisket. Garnish with fresh parsley, if desired.

Nutrition

Serving Size: one normal portion
Calories: 450-550
Sugar: 2-3g
Sodium: 500-700mg
Fat: 25-35g
Saturated Fat: 10-15g
Carbohydrates: 10-15g
Fiber: 5-7g
Protein: 40-50g
Cholesterol: 150-200mg