Name: Old School Jewish Brisket
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 50 min
Yield: 1
Ingredients: 4 pounds beef brisket; 2 tablespoons olive oil; 2 large onions; 4 cloves garlic; 1 cup beef broth; 1 cup red wine; 2 tablespoons tomato paste; 2 tablespoons brown sugar; 1 teaspoon paprika; 1 teaspoon dried thyme; 1 teaspoon salt; 1/2 teaspoon black pepper

Old School Jewish Brisket

A classic Jewish brisket recipe that is slow-cooked to perfection, resulting in tender and flavorful meat that melts in your mouth.

Author: AI-Leen Brown Cuisine: Jewish

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Prep Time 20 mins Cook Time 4 hrs Rest Time 30 mins Total Time 4 hrs 50 mins Difficulty: Intermediate Servings: 1 Estimated Cost: $ 30 Best Season: Winter

Instructions

Preheat the oven to 325°F (165°C).
Season the brisket with salt, pepper, paprika, and thyme.
Heat olive oil in a Dutch oven over medium-high heat. Sear the brisket until browned on all sides. Remove and set aside.
Add onions and garlic to the same pot. Cook until softened.
Stir in tomato paste and brown sugar. Pour in beef broth and red wine. Bring to a simmer.
Return the brisket to the pot. Cover and transfer to the oven. Cook for about 4 hours or until the meat is tender.
Let the brisket rest for 30 minutes before slicing. Serve with the cooking liquid as a sauce.