THE JUICIEST Braised Brisket (Jewish Style)

There is something deeply comforting about Jewish holiday food, it's got an earthy, soulful vibe that resonates with so many across generations. One dish that has long been a staple in Jewish homes is braised brisket. With origins tracing back to the Jewish diaspora in Eastern Europe, this dish became popular for several reasons: brisket is a kosher cut of meat, relatively inexpensive and, in true holiday spirit, it's a large cut, ideal for feeding a crowd during special occasions. In addition to the practical aspects, the taste and texture of brisket have a certain richness and depth that sets it apart. Cooked properly, it yields an incredibly tender, flavorful result that has the ability to soothe even the most weary souls.

But here's the deal, I'm not going to fool you into thinking this is a quick, weeknight dinner kind of dish. No, it's not. However, the process of making this beautiful braised brisket is more about patience than it is about complex culinary skills. It requires time and low, slow cooking to break down the collagen and render a tender, succulent piece of meat. To make it really shine, we layer it with flavors from a mélange of vegetables, herbs, and a mixture of stock, tomato puree, vinegar, honey, and sweet paprika, which also helps tenderize the tough brisket. It's a dish that can be made a day ahead and then warmed up in the oven when you're ready to serve it. Remember, good cooking takes time, but the reward is well worth it. After all, there's nothing quite like sharing a massive, juicy, decadent piece of brisket with your loved ones during the holidays. 🤘🏼 Adam

Yield: Feeds a large gathering

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Braised Brisket (Jewish Style)

Ingredients

Brisket

• 9-11 pound Whole Beef Brisket
• 1/4 cup Neutral Oil
• 1 cup Red Wine
• 4 medium Onions, Julienned
• 4 Celery Stalks, Chopped
• 2 medium Carrots, Chopped
• 2 Fennel Bulbs, Julienned
• 2 Leeks, Cleaned and Sliced
• 8 Garlic Cloves, Whole
• Kosher Salt, to taste

Braising Liquid

• 1 1/2 cups Tomato Puree
• 1/2 cup Red Wine Vinegar
• 1 1/2 Tbsp Paprika
• 2 cups Beef Stock
• 3 Tbsp Honey
• 1 bundle Fresh Thyme
• 10-12 Black Peppercorns
• 2 Bay Leaves

Finishing Sauce

• 1/2 cup Dry Red Wine
• 1 small bundle Fresh Thyme
• Flavor Bundle - Carrots, Celery, Shallot - equal parts to fill bundle.
• 2 cups Liquid from finished braise, strained

Instructions

1. Start with preparing your aromatics. Julienne large onions, slice leeks, fennel, celery, and carrots. Mince the garlic cloves.
2. Create an herb sachet, also known as a bouquet garni, which includes thyme, fresh bay leaves, and black peppercorns.
3. For the braising liquid, whisk together good quality stock, tomato puree, red wine vinegar, honey, and sweet paprika. Set this aside.
4. Season the brisket generously with salt, then sear or broil to achieve a good browning.
5. Sweat onions in the same pan used to brown the brisket. Deglaze the pan with red wine.
6. Add in the rest of the prepared vegetables and the herb sachet. Lay the brisket over this bed of vegetables, pour over the braising liquid, and cover with foil.
7. Cook in a cold oven set at 200 degrees Fahrenheit for the first two hours, then increase the temperature to 250 degrees Fahrenheit. Continue to cook until the brisket is tender.
8. Allow the brisket to rest in its liquid until it cools down to 130 degrees Fahrenheit before slicing. You can also choose to cool the brisket overnight and serve the next day.
9. To finish, strain and reduce the braising liquid, reinforce with red wine, thyme, and additional vegetables, and reduce until it achieves a sauce-like consistency.
10. Cut the brisket against the muscle grain, serve on a platter, and pour over the finishing sauce.

Adam's Notes

• I’m not sure I mentioned this in the video, but feel free to trim as much or as little fat from the brisket, before searing, as you’d like. Just use a sharp knife to slice off any excess fat that you don’t want. Some briskets are fattier than others.
• Look for a whole brisket with the point and flat. A lot of places only sell the flat, it’s leaner than the point. You want the whole big boy, trust me.
• This technique may require a significant chunk of time, but most of it is hands-off as the oven does the heavy lifting. The result is a deeply flavorful, succulent brisket that's an ultimate crowd-pleaser.

Stuff that I Use:

All Clad Stainless Steel Roasting Pan

Cheesecloth

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