Ingredients
Scale
- 4 to 5 pounds beef brisket
- 2 tablespoons olive oil
- 2 large onions, sliced
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine (optional)
- 1/4 cup brown sugar
- 1/4 cup soy sauce
- 2 tablespoons tomato paste
- 2 teaspoons dried thyme
- 2 bay leaves
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 300°F (150°C).
- Season the brisket generously with salt and pepper on both sides.
- In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Sear the brisket on both sides until browned, about 5-7 minutes per side. Remove and set aside.
- In the same pot, add the sliced onions and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute.
- Stir in the beef broth, red wine (if using), brown sugar, soy sauce, tomato paste, thyme, and bay leaves. Bring to a simmer.
- Return the brisket to the pot, fat side up. Cover the pot with a lid or aluminum foil.
- Transfer the pot to the preheated oven and braise for 3 to 4 hours, or until the brisket is fork-tender.
- Remove the brisket from the pot and let it rest for 15 minutes before slicing against the grain.
- Serve the brisket with the braising liquid, garnished with fresh parsley.
Notes
- For best results, prepare the brisket a day in advance and refrigerate overnight. This allows the flavors to deepen.
- Leftover brisket can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Serve with traditional sides like potato kugel or roasted vegetables.
- Prep Time: 15
- Cook Time: 4
- Category: Main Course
- Method: Oven Braised
- Cuisine: Jewish