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Jewish-Style Braised Brisket With Onions and Carrots

by Daniel Gritzer
dinner
Yield: Serves 8 to 10Prep: 30 minutesCook: 3 to 4 hoursTotal: 3 hours 30 minutes to 4 hours 30 minutes
Source: http://www.seriouseats.com/recipes/2016/04/jewish-braised-brisket-recipe.html

Ingredients

You have 3 of 12
produce
  • ○1 tablespoonthyme(fresh leaves or 1 teaspoon dried)
  • ○4 largeonions(thinly sliced)
  • ○6carrots(peeled and cut into 1-inch pieces)
  • ✓4 clovesgarlic(minced)
protein
  • ○1 wholebrisket(first cut)
pantry staple
  • ✓2 tablespoonstomato paste
  • ○2 tablespoonsapple cider vinegar
  • ✓2 tablespoonsWorcestershire sauce
  • ○2bay leaves
  • ✓salt
  • ✓black pepper
  • ○2 tablespoonsvegetable oil
  • ○1 cupchicken stock(or low-sodium broth)
  • ○1 cupdry red wine

Instructions

  1. Preheat the oven to 300°F (150°C).
  2. Season the brisket generously with salt and pepper.
  3. In a large Dutch oven, heat vegetable oil over medium-high heat until shimmering.
  4. Add the brisket and brown on both sides, about 6 minutes per side.
  5. Remove the brisket and set aside.
  6. Add onions and carrots to the pot and cook, stirring occasionally, until onions are softened and starting to brown, about 10 minutes.
  7. Add garlic and cook until fragrant, about 1 minute.
  8. Stir in chicken stock, red wine, tomato paste, apple cider vinegar, Worcestershire sauce, bay leaves, and thyme.
  9. Return the brisket to the pot, cover, and transfer to the oven.
  10. Braise until the brisket is fork-tender, about 3 to 4 hours.
  11. Remove the brisket from the pot and let rest for 15 minutes before slicing.
  12. Thinly slice the brisket against the grain and return to the pot with the braising liquid.
  13. Serve hot, with the onions, carrots, and sauce spooned over the top.

My notes

For best results, use a brisket with both the first and second cuts.