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Perfectly Braised Kosher First Cut Brisket

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✓ Pesach-friendly. Look for a Pesach hechsher on: broth, wine, paprika. Pesach recipes and menu planner

Meat (Fleishig)

Brisket, a beloved cut of meat in Jewish cuisine, holds a special place at the heart of family gatherings and festive meals. Our kosher first cut brisket recipe is a time-honored classic, infused with a blend of aromatic spices and slow-cooked to tender perfection. This dish is a centerpiece of many Shabbat dinners and is a wonderful way to bring warmth and tradition to your table. As you prepare this brisket, you’ll also discover the art of braising, a technique that enhances the flavors of the meat while keeping it wonderfully moist. Pair it with a side of roasted vegetables or a hearty kugel for a truly memorable meal.

Perfectly Braised Kosher First Cut Brisket
Brisket, a beloved cut of meat in Jewish cuisine, holds a special place at the heart of family gatherings and festive meals. Our kosher first cut brisket recipe is a time-honored classic, infused with a blend of aromatic spices and slow-cooked to tender perfection. This dish is a centerpiece of many Shabbat dinners and is a wonderful way to bring warmth and tradition to your table. As you prepare this brisket, you'll also discover the art of braising, a technique that enhances the flavors of the meat while keeping it wonderfully moist. Pair it with a side of roasted vegetables or a hearty kugel for a truly memorable meal.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Jewish
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 4 pounds kosher first cut brisket trimmed of excess fat
  • 2 tablespoons kosher salt divided
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 large onions sliced
  • 4 cloves garlic minced
  • 2 cups beef broth kosher certified
  • 1 cup red wine optional, kosher certified
  • 2 tablespoons tomato paste
  • 2 tablespoons honey
  • 2 teaspoons paprika
  • 1 teaspoon dried thyme
  • 2 cups carrots peeled and cut into chunks
  • 1 cup celery chopped

What I use for this recipe

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Method
 

  1. Preheat your oven to 325°F (165°C).
  2. Season the brisket generously with 1 tablespoon of kosher salt and the black pepper.
  3. In a large ovenproof pot or Dutch oven, heat the olive oil over medium-high heat. Sear the brisket on all sides until browned, about 4-5 minutes per side. Remove and set aside.
  4. In the same pot, add the onions and garlic. Cook until softened, about 5 minutes.
  5. Stir in the beef broth, red wine (if using), tomato paste, honey, paprika, thyme, and remaining kosher salt. Bring to a simmer.
  6. Return the brisket to the pot, nestling it into the liquid. Add the carrots and celery around the brisket.
  7. Cover the pot and transfer it to the oven. Braise for about 4 hours, or until the brisket is fork-tender.
  8. Remove from oven and let the brisket rest for 15 minutes before slicing against the grain.

Notes

For a deeper flavor, prepare this brisket a day ahead and refrigerate overnight. Reheat gently before serving. This dish pairs beautifully with potato kugel or roasted vegetables.
Nutrition Facts
8 servings per recipe
Serving size 1 serving
Calories 450
% Daily Value*
Total Fat 25g 32%
Saturated Fat 9g 45%
Trans Fat 0g
Cholesterol 110mg 37%
Sodium 750mg 33%
Dietary Fiber 2g 7%
Total Sugars 8g
Protein 40g 80%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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