How to Make Jewish Brisket

·         1 (5-pound) untrimmed flat-cut beef brisket

   

·         1 tablespoon kosher salt, plus more to taste

 

·         1/2 teaspoon freshly ground black pepper, plus more to taste

 

·         3 tablespoons vegetable oil

 

·         3 medium yellow onions, sliced

 

·         4 ribs celery, cut into 2-inch pieces, leaves coarsely chopped

 

·         6 cloves garlic, smashed

 

·         2 cups red wine (such as Merlot or Pinot Noir)

 

·         1 (28-ounce) can crushed tomatoes

 

·         1/2 cup ketchup

 

·         2 tablespoons brown sugar

 

·         1/2 bunch fresh thyme

 

·         2 bay leaves

 

·         4 medium carrots, halved lengthwise and cut on a bias into 2-inch pieces

 

1.    Preheat the oven to 325 F Fahrenheit.

2.  Brown the brisket:

 

Season the meat with most of the salt and pepper. Heat the oil in a large ovenproof saucepan or Dutch oven over medium-high heat.

 

Cook the meat, stirring occasionally, until browned on all sides, about 10 to 12 minutes. Transfer to a plate.

 

Cook the vegetables:

Place the onions, celery, and garlic in the pot, tossing it in the residual fat. Season with the remaining salt and pepper. Cook, stirring occasionally, until the onions are soft and translucent, about 5 minutes.

 

Add the liquids and aromatics and braise:

Add the wine, crushed tomatoes, ketchup, brown sugar, thyme, and bay leaves, stirring to combine. 

Place the brisket in the liquid, fat side up. Cover the pot and braise in the oven until the meat is fork-tender, about 3 hours.

Add the carrots:

Uncover the pot and nestle the carrots around the brisket. Cook, uncovered, until the carrots are tender (not soft) and the top of brisket is browned and crisp, 35 to 45 minutes.

Slice the brisket and make the sauce:

Remove the brisket from the pot and slice against the grain to serve. Place on a deep serving platter.

Meanwhile, use a spoon to skim fat from the surface of the braising liquid and discard. Heat over medium-high heat and cook until the liquid is thickened to a sauce-like consistency, 5 to 10 minutes. Remove the thyme sprigs and bay leaves. Taste and season with salt and pepper as needed.

Pour the sauce over the brisket and serve.