Jewish-Style Braised Beef Brisket

Name: Jewish-Style Braised Beef Brisket
Prep time: 45 min
Cook time: 4 h
Total time: 4 h 45 min
Yield: 8 serving(s)
Ingredients: 1 teaspoon salt; 1 teaspoon pepper; 6 lbs beef brisket; 2 tablespoons vegetable oil; 2 lbs yellow onions, sliced 1/4 inch thick (1kg, about 5 medium); 1 lb carrot, cut into large dice (450g, about 6 medium); 1/2 lb celery, cut into large dice (225g, about 4 large ribs); 6 medium garlic cloves; 1 cup dry red wine; 2 bay leaves; 4 sprigs thyme

Submitted by Oliver1010

"This is a classic "Jewish" style brisket. I had something similar and searched the internet for it and found this. Here is the website that I got it from. https://www.seriouseats.com/recipes/2016/04/jewish-braised-brisket-recipe.html. The only change I made is that I'm omitting ketchup and tomatoes."

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photo by Oliver1010

Ready In:: 4hrs 45mins
Ingredients:: 11
Serves:: 8

ingredients

1 teaspoon salt
1 teaspoon pepper
6 lbs beef brisket
2 tablespoons vegetable oil
2 lbs yellow onions, sliced 1/4 inch thick (1kg, about 5 medium)
1 lb carrot, cut into large dice (450g, about 6 medium)
¹⁄₂ lb celery, cut into large dice (225g, about 4 large ribs)
6 medium garlic cloves
1 cup dry red wine
2 bay leaves
4 sprigs thyme

directions

Preheat oven to 300°F Season brisket all over with salt and pepper.
Set a large stainless steel roasting pan over 2 burners set to medium-high heat.
Add oil, and heat until shimmering.
Add brisket and brown on both sides, about 6 minutes per side.
Transfer brisket to a work surface.
Add onion, carrot, celery, and garlic to roasting pan and cook, stirring, until just starting to brown in spots, about 6 minutes; season with salt.
Add wine and bring to a simmer while scraping up browned bits from bottom of pan.
Return brisket to roasting pan, nestling it among vegetables.
Add thyme and bay leaves to roasting pan and cover well with foil.
Cook at 300 on middle rack until fork-tender, 3 to 4 hours.
Transfer brisket to a work surface and let rest 30 minutes.
Skim fat from surface of braising liquid and season liquid with salt and pepper.
Discard thyme sprigs and bay leaves.
Slice brisket thinly against the grain.
Transfer back to braising liquid, making sure to submerge slices well.
Cover and let stand for 30 minutes in a warm place. Serve.
Brisket can be made up to 4 days ahead and refrigerated whole or sliced in its braising liquid. Reheat gently before serving.