Jewish Holiday Brisket

Today is FINALLY HERE! The Season Premier of the Amazon Original Series, The Marvelous Mrs. Maisel is waiting for our enjoyment. We’ve been counting down the last three days for this premier and I cannot tell you how excited I am to binge-watch this show along with Noodle Kugle, Golden Potato Latkes, and….(drumroll, please!)… Jewish Holiday Brisket! I’ll be found tucking my toddler in bed super early so I can set out all of my Jewish goods. I will then get in my Christmas PJ’s and snag the warmest blanket I have and snuggle up on the couch while I laugh (and snack) the night away.

I found this recipe from ToriAvey.com and couldn’t be more delighted. Jewish Holiday Brisket is a KEEPER, for the holidays and any other time you get the urge to slow-roast a hearty briskest and vegetables. The aromas of the brisket and vegetables soaking in the sweet tomato sauce will fill your home with warmth and is sure to spike any appetite that walks through your doors.

Jewish Holiday Brisket is so easy to make ahead and, in my opinion, it tastes even better reheated after sitting in the refrigerator. It is REALLY hard to mess up – just be sure you brown the brisket thoroughly and cover completely. I used a dutch oven instead of a roasting pan to ensure the brisket was sealed very tightly. Happy Mrs. Maisel Day!

Jewish Holiday Brisket

Recipe by The Work From Home ChefDifficulty: Medium
Servings

12

servings
Prep Time

15

minutes
Cook Time

5-7

hours

Jewish Holiday Brisket is a KEEPER, for the holidays and any other time you get the urge to slow-roast a hearty briskest and vegetables. The aromas of the brisket and vegetables soaking in the sweet tomato sauce will fill your home with warmth and is sure to spike any appetite that walks through your doors.

Ingredients

  • 5-7 pound brisket, first or second cut

  • 1/4 cup extra virgin olive oil, divided

  • 2 large white onions, peeled and sliced

  • 1 pound carrots, peeled and sliced

  • 1 pound celery, peeled and sliced

  • 28 ounce can tomatoes – I used diced, fire roasted

  • 10 peeled whole garlic cloves

  • 1/2 cup brown sugar

  • 1/4 cup apple cider vinegar

  • 2 cups beef broth, divided

  • Salt and pepper

Directions

  • Preheat oven to 300°F. Rub both sides of the meat with black pepper and salt.
  • Heat a large dutch oven over medium and add 2 tablespoons of olive oil to the pot. Brown the brisket on all sides – about 4-5 minutes per side.
  • Meanwhile, pour tomatoes, garlic, brown sugar, apple cider vinegar, and 1 1/2 cups broth into a blender. Add 2 teaspoons of salt and 1/4 teaspoon black pepper. Pulse until the garlic is chopped small and all the ingredients are combined thoroughly.
  • Remove the browned brisket from the dutch oven and set aside. Drizzle 2 tablespoons more olive oil in the same pot and add the sliced onions. Sauté over medium heat for 2-3 minutes until they start to soften.
  • Add the carrots and celery to the onions and sauté until the onions are soft and browning and the vegetables are fragrant.
  • Pour the vegetables into a large dish and set aside. Pour 1/2 cup beef broth into the dutch oven and heat. Gently scrape the sides and bottom of the pot that may be clinging to the dutch oven. Turn off the heat. Pour the heated broth into a 2-cup liquid measuring cup or medium-sized bowl and set aside.
  • Pour half of the tomato mixture into the dutch oven. Place brisket on top of the tomato sauce, fat cap facing up.
  • Pour the sautéed vegetables over the top of the brisket, along with the broth. Pour the remaining tomato sauce over the top of the vegetables and the brisket.
  • Cover the dutch oven and place into the preheated oven. Let the brisket and vegetables roast uninterrupted for 5-7 hours. It will take about 1 hour per pound of meat (leaner cuts may take longer). Brisket is ready when it flakes tenderly and the internal temperature 165°F-170°F.
  • Remove the brisket from the dutch oven and let rest on a cutting board, fat side up, for about 30 minutes. Meanwhile, pour the sauce and vegetables from the roasting pan into a smaller saucepan. Skim fat from the surface of the cooking sauce, then reheat the sauce until hot.
  • Cut the fat cap off the brisket, then cut the brisket in thin slices against the grain. Serve topped with hot tomato sauce and softened vegetables.

Notes

  • Brisket is even better if it is made-ahead. You can make this brisket the night before or up to two days in advance if storing in the refrigerator. You can also freeze this dish if you prefer.
 

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