Jewish Brisket

Cooked low and slow in red wine and tomatoes, this tender and flavorful Jewish brisket is perfectly savory with a hint of sweetness. Serve it for Rosh Hashanah, Passover, Hanukkah, or a weekend dinner.

By
Sara Tane
Sara Tane
Sara Tane
Sara Tane specializes in Mediterranean cuisine and Jewish recipes. Her articles and recipes can be found on Cooking Light, Food52, MyRecipes, Saveur, The Kitchn, and Good Housekeeping.  
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Published September 12, 2022
Sara Tane
Jewish Brisket on a Plate with Carrots and Parsley and a Bowl of Potatoes

Simply Recipes / Sally Vargas

No Jewish holiday is complete without a tender, braised brisket at the center of the table. From Rosh Hashanah to Passover to Hanukkah to any ol’ Shabbat, brisket is always a star main dish. 

What sets a classic Jewish-style brisket apart from other preparations? It’s typically sweeter and incorporates some sort of tomato product.

What Makes This Brisket Special?

Like any traditional recipe, it’s going to vary from family to family, grandmother to grandmother, and so on. What most Jewish-style briskets share in common is a sweet component in the braising liquid. 

In this Jewish brisket, I rely on ketchup and brown sugar to add a touch of sweetness, but other recipes might call for white sugar, chili sauce, or even Coca-Cola. To contrast the sweetness, I like to incorporate a generous glug of red wine. It provides ample acidity for the braise—plus, it gives it a rich, dark color. If you don’t have any on hand, you can swap for beef broth.

Jewish Brisket on a Plate with Carrots and Parsley and a Bowl of Potatoes

Simply Recipes / Sally Vargas

How to Make Jewish Brisket

If cooking a 5-pound piece of meat feels intimidating, don’t worry. This recipe is no different from any other braise.

All you’re doing is searing a large piece of meat, sweating down some aromatics (onions, garlic, and celery), and adding a few liquids (crushed tomatoes, ketchup, and red wine) along with bay leaves, fresh thyme, and brown sugar. 

Once it’s all in the pot, it goes straight into the oven for 3 hours where the magic happens. The low, slow cooking method yields moist, tender, and flavorful meat.

I prefer to add in the carrots towards the very end of the braising time because to me, there’s nothing more off-putting than an overly softened carrot. By only braising the carrots for a quick 30 minutes, they’re able to soften slightly without turning into baby food.

Make It Ahead

This brisket is even better made ahead so that the flavors can really mesh. The fat is also easier to remove once it’s solidified.

If you plan to make this in advance, be sure to let the brisket cool completely before sealing it in an airtight container and storing in the fridge. Keep in mind that you’ll need about an hour to warm it back up in the oven when it comes time to serve it.

Jewish Brisket on a Plate with Carrots

Simply Recipes / Sally Vargas

How to Serve Jewish Brisket

Whether you’re making this for a holiday or a casual weekend supper, serve this brisket with your favorite potato side dish, kugel, or a refreshing slaw.

Jewish Brisket

Prep Time 10 mins
Cook Time 4 hrs
Total Time 4 hrs 10 mins
Servings 8 servings

Ingredients

  • 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

Method

  1. Preheat the oven to 325°F.
  2. Brown the brisket:

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

    Cook the brisket, turning occasionally, until browned on all sides, 10 to 12 minutes. Transfer to a plate.

    Jewish Brisket on a Cutting Board

    Simply Recipes / Sally Vargas
  3. 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.

    Onions, Celery, and Garlic in a Dutch Oven for Jewish Brisket Recipe

    Simply Recipes / Sally Vargas
  4. 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.

    Jewish Brisket Added to Dutch Oven

    Simply Recipes / Sally Vargas
    Jewish Brisket in Dutch Oven

    Simply Recipes / Sally Vargas
  5. 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.

    Carrots Added to Jewish Brisket Recipe in Dutch Oven

    Simply Recipes / Sally Vargas
  6. 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.

    Tip

    If you are not serving the brisket immediately, transfer it to a large bowl and pour the braising liquid over top. Let cool. Cover and refrigerate for up to 5 days. To serve, preheat the oven to 325°F. Skim fat from the surface and discard. Cover and reheat the brisket in the sauce, about 1 hour.

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    Ladle Used Remove Fat from Jewish Brisket Sauce

    Simply Recipes / Sally Vargas
    Jewish Brisket on a Plate with Carrots

    Simply Recipes / Sally Vargas
Nutrition Facts (per serving)
799 Calories
45g Fat
23g Carbs
64g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 799
% Daily Value*
Total Fat 45g 57%
Saturated Fat 16g 80%
Cholesterol 225mg 75%
Sodium 932mg 41%
Total Carbohydrate 23g 8%
Dietary Fiber 4g 13%
Total Sugars 14g
Protein 64g
Vitamin C 14mg 70%
Calcium 107mg 8%
Iron 7mg 39%
Potassium 1094mg 23%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.