'Lil Pachter's Jewish-Style Braised Brisket

This rich and saucy Jewish-style Braised Beef Brisket is the perfect main course for any dinner party or holiday gathering. This recipe feeds a crowd and will have all of your guests begging for the recipe, ensuring that you are always considered the star chef. This beefy main course goes best with velvety mashed potatoes, a lightly dressed side salad, and chattery loved ones.

Photo by Judi B.
Adapted from saveur.com
None

PREP TIME

40

minutes

TOTAL TIME

185

minutes

SERVINGS

10

servings

PREP TIME

40

minutes

TOTAL TIME

185

minutes

SERVINGS

10

servings

Adapted from saveur.com

Ingredients

  • 1

    tablespoon salt

  • 1

    tablspoon freshly ground black pepper

  • 1

    tablespoon. paprika

  • 2

    teaspoons dried oregano

  • 1

    (5-pound) brisket, trimmed of some of its fat

  • 3

    tablespoons vegetable oil

  • 3 1/2

    cups chicken stock

  • 1

    (14.5-ounce) can chopped tomatoes

  • 2

    bay leaves

  • 3

    medium yellow onions, peeled and thinly sliced

  • 3

    cloves garlic, peeled and chopped

Directions

Preheat oven to 350°F. Combine salt, pepper, paprika, and oregano in a small bowl, then rub all over brisket. Heat oil over medium-high heat in an ovenproof enameled cast-iron pot or any other heavy pot with a tight-fitting lid. The pot should be just large enough to hold brisket snuglyt. Add brisket to pot and brown on both sides, about 10 minutes per side. Transfer brisket to a platter and pour off fat from pot. Add stock, tomatoes, and bay leaves to pot, and scrape any browned bits stuck to bottom of pot with a wooden spoon. Return brisket and any accumulated juices to pot, and scatter onions and garlic over meat. Cover pot, transfer to oven, and braise brisket for 1 hour. Uncover pot and continue to braise brisket for another hour. Push some of the onions and garlic into braising liquid surrounding brisket. Check meat for tenderness by piercing center with tip of a sharp-pointed knife; it should slide in easily when fully cooked. Cover pot, return to oven, and continue to braise brisket, checking on tenderness of meat occasionally, until very tender when pierced, up to 2 hours more. Transfer brisket to a cutting board and loosely cover with foil. The onions and garlic in the pot should be very soft, and braising juices should be rich and saucy. If juices are thin, transfer pot to top of stove and simmer over medium heat until juices thicken, about 5 minutes. Slice brisket across the grain and transfer to a warm serving platter. Spoon onions, garlic, tomatoes, and juices on top. Discard bay leaves before serving.

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