Jewish Brisket Recipe

With this Jewish Brisket Recipe you don't have to travel to New York for a great beef brisket.

This is a traditional Jewish beef brisket that is simple enough for even a first time cook to attempt.

A classic grandmother's dish from early Jewish immigrants, beef brisket is flavorful and moist. When properly prepared it is falling off the fork tender.

If your childhood was filled with the aromas from a pot simmering on the back burner for hours, this recipe will bring it all back to you. The juices develop in the pan making rich gravy to serve with or on your finished brisket.

Jewish Brisket Recipe Just Like Grandma's

4 pounds beef brisket, flat piece
2 cups beef broth
2 large onions, thickly sliced
Kosher salt and ground black pepper
2 large cloves garlic, peeled and smashed
2 tablespoons olive oil

Season the brisket with the kosher salt and black pepper. Make sure you season both sides of the meat.

Heat the oil in a Dutch oven and brown the top of the brisket. When the meat is well caramelized, remove it and spread the sliced onions in the pan. Place the uncooked side of the brisket directly on top of the onions and brown them together. Watch that your flame isn't too high - you want the meat to nicely brown, but you don't want it to burn.

Add the garlic to the pan and pour in the beef broth. Let the broth come up to a low boil, then cover the brisket with a tight-fitting lid and turn the flame down as low as it will go and still keep a low simmer - you do not want this brisket to boil.

Simmer for 4 hours, turning the brisket over one time, mid-way through the cooking time.

When the brisket is fork tender, remove it to a cutting board and let it rest for about 15 minutes. Scoop up the onions and set them aside.

Turn the heat up and reduce the pan juices a little, scraping up any brown bits that have stuck to the bottom of the pan.

Cut the brisket into long thin slices, cutting against the grain, then put them on a warmed serving platter. Pour some of the pan juices over the meat and serve the rest on the side.

For a classic deli dinner, serve your beef brisket with potato pancakes and cole slaw. A little creamy horseradish sauce on the side wouldn't hurt!

Serves 6 to 8

Good To Know - It's very important that the lid to your roasting pan have a tight fitting lid, so that no steam escapes during the cooking. If it seems a little loose, cover the top of the pot with aluminum foil and then secure it with the lid.

Food For Thought - If you cook your brisket right, it will start falling apart as soon as you try to take it out of the roasting pan. Just shred the whole thing and make the best beef brisket sandwiches this side of Brooklyn!

Even if you're not Jewish you have just got to try this Jewish Brisket Recipe.