As the sun sets and the table is set for our Rosh Hashanah gathering, the scent of simmering Jewish Braised Brisket fills my kitchen with warmth and nostalgia. There’s something truly special about this dish—it transforms a simple cut of meat into a tender piece of comfort, lovingly braised with rich flavors and hearty vegetables. Each bite offers a taste of tradition, a reminder of family gatherings past, and a promise of joy for the moments ahead.
This recipe embodies the essence of the holiday, blending savory notes with a hint of sweetness, creating a masterpiece that beckons everyone to the table. Whether you’re looking to impress your guests or simply want to elevate a cozy family meal, this brisket recipe is a must-try. Let me guide you through the process of crafting this comforting dish that not only satisfies the palate but also nourishes the soul during the new year celebrations. So, tie on your apron, and let’s create some delicious memories together!
Why is Jewish Braised Brisket a must-try?
Tender texture: Experience melt-in-your-mouth brisket that becomes more delicious as it braises slowly.
Rich, comforting flavors: The harmonious blend of herbs and savory broth creates a dish that warms the heart.
Perfect for gatherings: Whether it’s Rosh Hashanah or a cozy family dinner, it draws everyone to the table.
Easy preparation: With simple steps and minimal hands-on time, you’ll impress without the stress.
Versatile variations: Customize with your favorite veggies or spices for a personal touch that suits any palate.
This traditional recipe not only brings family together but also elevates your cooking game with its delectable taste and texture. Enjoy making memories with each bite!
Jewish Braised Brisket Ingredients
• Create a memorable Rosh Hashanah meal with these essential ingredients.
For the Brisket
• Brisket (4-5 pounds) – Select a well-marbled cut for optimal tenderness and flavor.
• Kosher Salt (2 teaspoons) – Essential for enhancing the rich flavors of the meat.
• Ground Black Pepper (1 teaspoon) – Use freshly ground for the best seasoning impact.
For the Sauce
• Vegetable Oil (2 tablespoons) – Perfect for searing; avocado oil can add a depth of flavor.
• Onion (1 large, sliced) – Adds a sweet and savory depth to the braising sauce; can swap with shallots for a milder taste.
• Garlic (4 cloves, minced) – Provides a robust base flavor; can substitute with garlic powder if in a pinch.
• Tomato Paste (1 tablespoon) – Richens the sauce; crushed tomatoes are a good alternative if needed.
• Red Wine (1 cup) – Adds acidity and complexity; beef broth can be used for a non-alcoholic option.
• Beef Broth (2 cups) – Keeps the brisket moist and flavorful; vegetable broth can be used for a lighter version.
• Brown Sugar (1 tablespoon) – Balances the acidity and enhances sweetness; honey is a natural alternative.
Herbs & Spices
• Dried Thyme (2 teaspoons) – Adds a wonderful herbal note; fresh thyme can be substituted at three times the amount.
• Dried Rosemary (2 teaspoons) – Provides aromatic depth; use fresh for a more vibrant flavor (three times the amount).
• Bay Leaves (2) – Contributes flavor to the braising liquid; omit for a lighter herbal profile.
For the Vegetables
• Carrots (4 large, peeled and cut into chunks) – Sweetness and great flavor absorption during braising.
• Parsnips (2, peeled and cut into chunks) – Adds earthiness; potatoes are a suitable substitute for variety.
This Jewish Braised Brisket recipe is sure to become a family favorite, ideal for your Rosh Hashanah celebrations!
How to Make Jewish Braised Brisket
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Preheat your oven to 300°F (150°C). This low heat is essential for creating that fall-apart tenderness in the brisket.
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Heat vegetable oil in a large pot over medium-high heat. The oil should shimmer slightly before moving to the next step, ensuring a perfect sear on the meat.
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Season the brisket generously with kosher salt and ground black pepper. Then, sear both sides of the brisket for about 4-5 minutes each until browned. This creates a flavorful crust. Set it aside on a plate.
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Sauté onion and garlic in the same pot for 2-3 minutes until softened and fragrant. Stir often to prevent any burning, allowing the natural sweetness to emerge.
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Stir in the tomato paste and cook for 1 minute, mixing well to coat the onions and garlic with its rich flavor.
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Add the red wine to the pot and let it simmer for about 5 minutes. This step allows the wine to reduce and meld nicely with the other flavors.
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Combine beef broth, brown sugar, thyme, rosemary, and bay leaves into the pot. Stir until well mixed and the sugar is dissolved into the broth.
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Return the brisket to the pot with the fat side facing up. Arrange the chunked carrots and parsnips around the brisket to allow them to absorb the awesome flavors as they cook.
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Cover the pot and braise in the oven for 3-4 hours. You’ll know it’s ready when the brisket is fork-tender and the kitchen is infused with mouth-watering aromas.
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Rest the brisket for 10-15 minutes before slicing. This helps to lock in the juices and ensures a moist, flavorful experience.
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Skim any excess fat from the sauce before serving it alongside the sliced brisket and vegetables. This final touch enhances the overall flavor.
Optional: Serve with a sprinkle of fresh parsley for a vibrant touch.
Exact quantities are listed in the recipe card below.
Expert Tips for Jewish Braised Brisket
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Sear Properly: Ensure to sear the brisket well to develop a rich golden crust; it enhances the flavor of your dish significantly.
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Low and Slow: Patience is key during braising; cooking at a low temperature for 3-4 hours yields the best tenderness for your Jewish Braised Brisket.
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Resting Time: Allow the brisket to rest after cooking; this helps retain moisture, preventing it from drying out when sliced.
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Customize Vegetables: Don’t hesitate to swap in your favorite root vegetables like sweet potatoes; they can add a unique twist to your dish.
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Flavor Balance: Taste the braising liquid before serving and adjust with more seasoning or a splash of vinegar for a balanced flavor.
What to Serve with Jewish Braised Brisket?
Creating a memorable Rosh Hashanah meal is simple with the right pairings that enhance your comforting brisket dish.
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Creamy Mashed Potatoes: These velvety potatoes soak up the rich sauce from the brisket, offering a perfect balance of textures on your plate.
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Kugel: This traditional noodle pudding adds a delightful sweetness that pairs beautifully with the savory brisket, creating a harmonious blend of flavors.
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Roasted Root Vegetables: A mix of seasonal veggies like carrots and parsnips roasted to caramelized perfection complements the earthiness of the brisket without overwhelming it.
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Challah Bread: Soft, slightly sweet challah is the perfect vehicle for soaking up the luscious sauce, making every bite a blissful experience.
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Honey-Dipped Apples: The sweetness of these apples provides a refreshing contrast to the hearty brisket, embracing the Rosh Hashanah spirit of sweetness and new beginnings.
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Red Wine: A glass of full-bodied red wine enhances the meal, echoing the rich flavors of the brisket and elevating the overall dining experience.
Each of these offerings creates a symphony of flavor that invites warmth and celebration to your gathering.
Make Ahead Options
These Jewish Braised Brisket preparations are perfect for busy home cooks looking to save time! You can season and sear the brisket up to 24 hours in advance, storing it in the refrigerator until you’re ready to braise. Additionally, you can prepare the sauce (including sautéing the onions and garlic) and mix it with the braising liquid ahead of time, keeping it refrigerated for up to 3 days. When you’re ready to serve, simply place the brisket in the pot with the sauce, add the carrots and parsnips, and braise as instructed. This approach not only makes your evening smooth and stress-free but also allows the flavors to develop beautifully, ensuring the dish remains just as delicious as if made fresh!
How to Store and Freeze Jewish Braised Brisket
Fridge: Store leftovers in an airtight container for up to 3 days. This allows the flavors to meld and improve over time.
Freezer: Wrap the brisket tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months, perfect for enjoying later.
Reheating: Thaw overnight in the fridge, then reheat in the oven at 300°F (150°C) until warmed through, ensuring the brisket remains juicy and tender.
Serving Tip: Serve the reheated brisket with freshly cooked vegetables and a drizzle of the braising sauce for a delightful meal.
Jewish Braised Brisket Variations
Feel free to get creative and put your own spin on this traditional dish! Let’s explore exciting flavor and texture possibilities.
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Root Veggie Swap: Substitute carrots and parsnips with sweet potatoes or turnips for a unique flavor twist. Their sweetness enhances the dish beautifully.
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Spice it Up: Add a teaspoon of cinnamon or nutmeg in the braising liquid for a warm aromatic profile. This subtle spice will create a cozy and inviting feeling at your gathering.
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Different Herbs: Experiment with fresh or dried herbs to find your perfect pairing, like oregano or dill, for a personalized touch that complements the brisket wonderfully.
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Heat it Up: Infuse some heat with crushed red pepper flakes or diced jalapeños to suit your spice preference, giving your brisket a little kick.
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Wine Variety: Choose different wines like Merlot or Pinot Noir to alter the sauce’s flavor profile, or opt for apple cider vinegar for a tangy twist without the alcohol.
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Sweetness Twist: Swap brown sugar for honey or maple syrup to add a natural sweetness and depth that enhances the overall flavor.
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Vegetable Pairs: Mix in mushrooms or bell peppers alongside the carrots for additional texture and a burst of color that delightfully complements the dish.
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Low-Carb Version: For a lighter take, replace the potatoes with diced zucchini or cauliflower; these alternatives absorb flavors beautifully while keeping the dish hearty and satisfying.
Jewish Braised Brisket Recipe FAQs
How do I choose the right brisket?
Absolutely! When selecting brisket, look for a well-marbled cut that has some fat throughout. The marbling is essential for achieving that melt-in-your-mouth tenderness. Aim for a brisket weight of 4-5 pounds for optimal flavor and texture.
What is the best way to store leftover brisket?
After your celebration, store any leftover Jewish Braised Brisket in an airtight container in the refrigerator for up to 3 days. This not only keeps it fresh but also enhances the flavors as they meld together, making it even more delicious the next day!
Can I freeze the brisket?
Very! To freeze Jewish Braised Brisket, wrap it tightly in plastic wrap and then in aluminum foil, or place it in a freezer-safe bag. It can be stored for up to 3 months. When you’re ready to enjoy it again, thaw it in the refrigerator overnight and reheat gently until warmed through.
What should I do if the brisket turns out tough?
Don’t worry! If your brisket isn’t as tender as you’d like, it may need more braising time. Try putting it back in the oven with the lid on, checking every 30 minutes for tenderness. A good 30 minutes can make all the difference! Also, ensure you’re braising it at a low temperature (300°F/150°C) for best results.
Are there any dietary considerations for this recipe?
Most definitely! This brisket is not suitable for vegetarians or vegans due to the beef, but you can make subtitutions for dietary restrictions. For those with allergies, be mindful of ingredients like garlic and onions. Always adjust spices and broths to ensure the dish is suitable for your guests.
Can I customize the vegetables in this dish?
The more the merrier! Feel free to swap in your favorite vegetables, such as sweet potatoes or turnips, for a unique twist. You can also play with spices by adding a dash of cinnamon or nutmeg to the braising liquid for a warm, inviting flavor profile. Make it your own!
Heavenly Jewish Braised Brisket: A Rosh Hashanah Delight
Ingredients
Equipment
Method
- Preheat your oven to 300°F (150°C).
- Heat vegetable oil in a large pot over medium-high heat.
- Season the brisket generously with kosher salt and ground black pepper, then sear both sides for about 4-5 minutes.
- Sauté onion and garlic in the same pot for 2-3 minutes.
- Stir in the tomato paste and cook for 1 minute.
- Add the red wine and let it simmer for about 5 minutes.
- Combine the beef broth, brown sugar, thyme, rosemary, and bay leaves into the pot.
- Return the brisket to the pot with the fat side facing up and arrange the chunked carrots and parsnips around it.
- Cover the pot and braise in the oven for 3-4 hours.
- Rest the brisket for 10-15 minutes before slicing.
- Skim any excess fat from the sauce before serving.