Classic Jewish Brisket with Onions and Rich Gravy

Classic Jewish brisket is seared, then braised for hours with a mountain of sliced onions, garlic, tomato paste, red wine, beef broth and herbs until fork-tender, with the onions and juices becoming a rich gravy.

Patience and a Good Sear

Season the brisket generously and sear it until a deep crust forms on all sides. Cook the onions in the same pot, add the tomato paste and wine, then the broth and herbs, and braise covered at a low temperature for several hours. Let the brisket cool slightly before slicing against the grain.

Kosher Notes

This is a meat (fleishig) recipe, a centerpiece for Rosh Hashanah, Passover and Shabbat. Use a dry kosher red wine. For Passover, thicken the gravy with potato starch instead of flour.

Make It Ahead

Brisket is better made 1 to 2 days ahead and reheated in its gravy at 325°F. Thin the gravy with broth if needed.

This classic Jewish brisket braises low and slow with caramelized onions to create fork-tender meat and rich, silky gravy that's perfect for Shabbat dinner or holidays.

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Prep Time 20 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 20 minutes mins

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

What I use for this recipe

• Dutch ovenSee it on Amazon→

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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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