This classic roast beef brisket is slow-cooked to perfection until it is fork-tender and falls apart. The meat is seasoned with garlic and herbs, then roasted in a savory mixture of red wine, tomatoes, and aromatic vegetables. The result is a deeply flavorful dish with a rich gravy that soaks into the meat. It is an excellent choice for holiday gatherings, Shabbat dinners, or any special occasion where comfort food is desired. The brisket can be made ahead of time, allowing the flavors to meld and the fat to be easily skimmed for a cleaner presentation. Serve with traditional sides like noodle kugel or egg barley noodles.
My Favorite Brisket
Description
This classic roast beef brisket is slow-cooked to perfection until it is fork-tender and falls apart. The meat is seasoned with garlic and herbs, then roasted in a savory mixture of red wine, tomatoes, and aromatic vegetables. The result is a deeply flavorful dish with a rich gravy that soaks into the meat. It is an excellent choice for holiday gatherings, Shabbat dinners, or any special occasion where comfort food is desired. The brisket can be made ahead of time, allowing the flavors to meld and the fat to be easily skimmed for a cleaner presentation. Serve with traditional sides like noodle kugel or egg barley noodles.Ingredients
Directions
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Preheat oven to 325 degrees F (165 degrees C).
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Sprinkle salt and pepper over the brisket and rub with the peeled garlic clove.
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Heat vegetable oil in a large casserole dish or roasting pan over medium-high heat.
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Sear the brisket on all sides until browned.
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Place the diced onions in the bottom of the casserole dish.
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Place the seared brisket, fat side up, on top of the onions.
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Pour red wine, tomatoes, and chopped celery over the brisket.
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Add bay leaf, thyme sprig, and rosemary sprig to the pan.
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Cover the dish tightly with a lid or aluminum foil.
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Roast in the preheated oven for 3 hours, basting with pan juices occasionally.
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Add carrots and parsley to the pan.
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Remove the cover and roast for an additional 30 minutes, or until carrots are tender.
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Test for doneness by inserting a fork into the flat end of the brisket; it should pull away easily.
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Let the brisket cool slightly, then refrigerate to chill completely for easier fat removal.
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Once cold, skim the solidified fat from the surface of the gravy and trim visible fat from the brisket.
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Place the brisket fat-side down on a cutting board and identify the grain direction.
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Slice the brisket thinly against the grain using a sharp knife.
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Strain the gravy if desired, discarding large herb stems and bay leaf, but keeping soft onions.
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Arrange sliced brisket in a roasting pan and pour the hot gravy over it.
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Cover and reheat in a 350 degrees F (175 degrees C) oven for 45 minutes before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 0.0kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 9750.0mg407%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This dish is best prepared in advance. Refrigerating the cooked brisket allows the fat to solidify on the surface of the gravy, making it easy to skim off for a cleaner, less greasy sauce.
When slicing brisket, always cut against the grain (the direction of the muscle fibers) to ensure the meat is tender and not chewy.
While some prefer to strain the gravy completely, keeping the softened onions adds significant flavor and texture to the sauce.
Suggested sides include farfel (egg barley noodles), noodle kugel, potato pancakes, or a colorful winter salad.
