The Ultimate Braised Brisket

Name: The Ultimate Braised Brisket
Prep time: 3 h 30 min
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 6
Cuisine: Jewish
Ingredients: 1 bay leaves; 2 kilograms beef brisket, first-cut; 794 grams whole tomatoes, hand-crushed (recommended: San Marzano); 3 larges carrots, cut into chunks; 2 celery stalks, cut into chunks; 1 bottles dry red wine; 1 handful fresh flat-leaf parsley; 4 sprigs fresh rosemary, leaves only; 0 bunches fresh thyme, leaves only; 1 head garlic, cut in 1/2; 6 servings Coarsely ground black pepper; 1 Tbsp kosher salt, plus more for seasoning; 6 servings Extra-virgin olive oil; 1 onion, halved

The recipe The Ultimate Braised Brisket could satisfy your Jewish craving in roughly 3 hours and 30 minutes. This recipe makes 6 servings with 742 calories, 66g of protein, and 37g of fat each. This recipe covers 42% of your daily requirements of vitamins and minerals. If you have onion, rosemary, canned tomatoes, and a few other ingredients on hand, you can make it. To use up the dry red wine you could follow this main course with the Pinot Noir Brownies as a dessert. It can be enjoyed any time, but it is especially good for Hanukkah. It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

Preheat the oven to 325 degrees F.

Equipment you will use

Oven

Drizzle brisket liberally with olive oil then season the meat on both sides with salt and pepper.

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Salt And Pepper

Olive Oil

Meat

Place a large Dutch oven or heavy-based pot over medium-high heat and add a 3-count of olive oil.

Ingredients you will need

Olive Oil

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Dutch Oven

Place the brisket in the pot and sear on both sides to form a nice brown crust.

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Crust

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Pot

Remove from pot and set aside before adding carrots, onion and celery. Brown vegetables, then add the garlic, tomatoes, red wine, bay leaf, thyme, rosemary, and parsley.

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Vegetable

Bay Leaves

Red Wine

Rosemary

Tomato

Carrot

Parsley

Celery

Garlic

Onion

Thyme

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Pot

Add the brisket back to the pot, cover and roast in the oven for 3 hours until the brisket is fork tender.

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Oven

Pot

Remove the brisket to a cutting board and let it rest for 15 minutes. Strain out the vegetables and pour off some of the excess fat, then pour over the brisket.

Ingredients you will need

Vegetable

Equipment you will use

Cutting Board