Classic Jewish Brisket with Onions and Rich Gravy

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Growing up, the smell of brisket braising in the oven meant something special was happening. My grandmother would start hers early in the morning, and by dinner time, the whole house smelled like home. This isn’t one of those recipes you throw together on a weeknight, but it’s worth every minute when you want to create something memorable for your family.

The key to great brisket is patience and proper searing. You want a nice crust on all sides before it goes into the braising liquid. I use a mix of beef broth and red wine (kosher, naturally) to create depth, and the onions break down into the most incredible gravy as everything cooks low and slow. The meat becomes fork-tender after about three hours, and the gravy gets rich and silky from all that slow cooking.

Why Proper Searing Makes All the Difference

This recipe feeds a crowd, which is perfect because brisket actually tastes better the next day. I often make it for Shabbat dinner or holidays when I’m feeding eight to ten people. The leftovers make incredible sandwiches, and you can stretch the gravy with a little more broth if you need to serve more people. Serve it with roasted carrots, mashed potatoes, or egg noodles to soak up that amazing gravy.

Making Jewish Brisket Work for Your Schedule

One thing I’ve learned over the years is not to rush the browning step. Take your time to get a good sear on the meat. It makes all the difference in the final flavor. And don’t worry if the brisket looks tough when you first slice into it. Keep it covered and let it rest in the gravy for a few minutes, and it’ll be perfect.

Classic Jewish Brisket with Onions and Rich Gravy - Jewish recipe
Growing up, the smell of brisket braising in the oven meant something special was happening. My grandmother would start hers early in the morning, and by dinner time, the whole house smelled like home. This isn't one of those recipes you throw together on a weeknight, but it's worth every minute when you want to create something memorable for your family. The key to great brisket is patience and proper searing. You want a nice crust on all sides before it goes into the braising liquid. I use a mix of beef broth and red wine (kosher, naturally) to create depth, and the onions break down into the most incredible gravy as everything cooks low and slow. The meat becomes fork-tender after about three hours, and the gravy gets rich and silky from all that slow cooking. This recipe feeds a crowd, which is perfect because brisket actually tastes better the next day. I often make it for Shabbat dinner or holidays when I'm feeding eight to ten people. The leftovers make incredible sandwiches, and you can stretch the gravy with a little more broth if you need to serve more people. Serve it with roasted carrots, mashed potatoes, or egg noodles to soak up that amazing gravy. One thing I've learned over the years is not to rush the browning step. Take your time to get a good sear on the meat. It makes all the difference in the final flavor. And don't worry if the brisket looks tough when you first slice into it. Keep it covered and let it rest in the gravy for a few minutes, and it'll be perfect.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Jewish
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 4 pounds first cut brisket flat cut, trimmed
  • 2 tablespoons kosher salt
  • 1 tablespoon black pepper freshly ground
  • 2 tablespoons vegetable oil
  • 4 large yellow onions sliced thick
  • 4 cloves garlic minced
  • 2 tablespoons tomato paste
  • 1 cup dry red wine kosher
  • 2 cups beef broth low sodium
  • 2 bay leaves
  • 3 sprigs fresh thyme
  • 2 tablespoons all-purpose flour for gravy
  • 2 tablespoons fresh parsley chopped, for serving

Method
 

  1. Preheat oven to 325°F. Season the brisket generously on both sides with kosher salt and black pepper. Let it sit at room temperature for 20 minutes.
  2. Heat vegetable oil in a large Dutch oven or heavy braising pot over medium-high heat. Sear the brisket fat-side down first, about 4-5 minutes until deep golden brown. Flip and sear the other side for another 4-5 minutes. Transfer brisket to a plate.
  3. Reduce heat to medium and add sliced onions to the same pot. Cook, stirring occasionally, for 8-10 minutes until they start to soften and turn golden. Add minced garlic and cook for another minute until fragrant.
  4. Stir in tomato paste and cook for 1 minute. Pour in red wine, scraping up any browned bits from the bottom of the pot. Let wine simmer for 2-3 minutes to cook off some alcohol.
  5. Add beef broth, bay leaves, and thyme sprigs. Return the brisket to the pot fat-side up. The liquid should come about halfway up the sides of the meat. Bring to a gentle simmer on the stovetop.
  6. Cover tightly with lid and transfer to the oven. Braise for 2.5 to 3 hours, until the meat is fork-tender and easily shreds when tested with a fork.
  7. Remove brisket to a cutting board and tent with foil. Let it rest for 15 minutes before slicing against the grain into 1/4-inch thick slices.
  8. Meanwhile, strain the braising liquid through a fine-mesh strainer into a measuring cup. Discard solids. Let liquid settle for 5 minutes, then skim fat from surface.
  9. Return 2 cups of the strained liquid to the Dutch oven. Whisk flour with 3 tablespoons of cool braising liquid until smooth, then whisk this mixture back into the pot. Simmer for 3-4 minutes until gravy thickens. Season with salt and pepper to taste.
  10. Arrange sliced brisket on a serving platter and pour gravy over top. Sprinkle with fresh parsley before serving.

Notes

Brisket can be made 1-2 days ahead and reheated gently in the gravy. In fact, it tastes even better the next day. Store covered in refrigerator and reheat in a 325°F oven until warmed through. If gravy seems too thick after refrigerating, thin with a little beef broth. For best results, slice the brisket when it's slightly cooled rather than piping hot.
Nutrition Facts
8 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 28g 36%
Saturated Fat 11g 55%
Trans Fat 0g
Cholesterol 125mg 42%
Sodium 890mg 39%
Dietary Fiber 2g 7%
Total Sugars 8g
Protein 42g 84%
*Percent Daily Values are based on a 2,000 calorie diet.
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