Jewish Brisket
Based on a recipe from The Mom 100. This version omits wine, using additional tomatoes and broth instead.
Ingredients
Olive oil (1 tsp)
Minced garlic (2 tsp)
Dried thyme (1 tsp)
Kosher salt (1 tsp)
Salt (1/2 tbsp)
Black pepper (1/4 tsp)
First-cut beef brisket (4-5 lb)
Chopped onions (2 cups)
Large carrots, peeled and thickly sliced (4)
Bay leaves (3)
Tomato paste (3 tbsp, optional)
Low-sodium beef or chicken broth (2 cups)
Crushed tomatoes (28 oz can)
Chopped parsley for garnish (2 tbsp, optional)
Instructions
Preheat oven to 325°F.
Mix olive oil, garlic, thyme, salt, and pepper.
Rub mixture all over the brisket.
Place brisket fat-side up in Dutch oven.
Add onions, carrots, and bay leaves around the brisket.
If using tomato paste, blend it into the broth first.
Pour broth over the brisket.
Add crushed tomatoes.
Liquid should cover the meat and most vegetables.
Cover Dutch oven with lid.
Bake for 2 hours at 325°F.
Reduce oven temperature to 320°F.
Continue baking for 6 hours until very tender.
Serving Options
To serve next day (recommended):
Allow brisket to cool in the pot.
Refrigerate overnight in the pot.
Before serving, skim hardened fat from surface.
Slice brisket across the grain.
Return sliced brisket to liquid.
Reheat 30 minutes at 325°F.
To reheat in slow cooker (sliced brisket in liquid):
Place Dutch oven on slow cooker heating element.
Heat on high for 2-3 hours until liquid is gently bubbling.
Switch to low to keep warm until serving.
Skim fat just before serving.
To serve immediately:
Remove meat from pot.
Let rest 15 minutes.
Skim fat from liquid.
Simmer liquid to reduce for 10 minutes.
Slice meat across the grain.
Return sliced meat to pot.
Notes
The recipe is flexible - you can use about 6 cups total liquid from any combination of broth and tomatoes according to your preference.