Skip to Content

Braised Brisket

  • Serves: 8
  • Prep Time:  20 min
  • Cook Time:  5 hrs 50 min
  • Calories: 601
homemade Jewish brisket sliced on a serving platter nestled with carrots and potatoes

Unlike its smoked brisket counterpart, traditional braised Jewish brisket is meltingly tender and moist—and not a burnt end in sight! Cooked low-and-slow, it’s a hearty, cozy, winter warmer.

What Is Brisket?

Many people hear the word “brisket” and think immediately of the smoked brisket that’s so iconic of Texas barbecue, but—for Jewish households especially—brisket’s toughness is combated not with a low-and-slow smoking but instead a low-and-slow braise. Whether you’re celebrating Passover, Rosh Hashanah or Hanukkah, or simply the joy of a small gathering, this beautiful, generous braise is perfect for a long, lazy, (mostly) hands-off day of letting your oven do the work.

brisket, wine tomatoes, mustard, spices, carrots and potatoes for jewish style brisket.

How To Shop for Brisket

Let’s start with the brisket basics—what part of the cow is brisket? Brisket is a so-called “primal cut” of beef, and it used to be considered pretty undesirable but has become quite sought-after. It’s not the most expensive cut of beef, but it’s not quite as affordable as it used to be. But this is feasting food! It’s worthy of a splurge. If you’ve got a butcher that you love, this is definitely the time to go have a chat with them about getting the best they’ve got! Brisket isn’t just a single cut of beef—it is available in two cuts. There’s the “first cut” which is a bit leaner, and the “point cut” or “second cut” which is fattier. Some people prefer the point cut because it is less prone to drying out, but the fat can feel really excessive (which means you have to do a lot of trimming before you start cooking), so we tend to prefer the first cut. As for how much brisket to buy, our recipe calls for a 4-pound brisket and serves 8, so our general rule of thumb is half a pound of brisket per person. Yes, that’s generous, but it means plenty to go around, and almost guarantees leftovers.

raw beef brisket seasoned with salt and pepper on a cutting board
beef brisket being browned in a dutch oven
garlic, whole grain mustard and tomato paste being cooked in a dutch oven for braised brisket
garlic, whole grain mustard, tomato paste, red wine and canned tomatoes being cooked in a dutch oven

Everything You’ll Need for This Classic Brisket Recipe

You’ve read all about brisket. You’ve been to the butcher’s, chatted their ear off, and gone home with a beautiful slab of beef that’s just begging to be braised. You’ve got oil and salt and pepper (because duh), but what else does that lovely brisket need to shine bright?

  • Fresh garlic

  • Whole grain mustard

  • Tomato paste

  • Stock + apple cider vinegar OR red wine

  • Canned crushed tomatoes

  • Fresh thyme

  • Dried oregano

  • Garlic powder

  • Paprika

  • Brown sugar

  • Onions

  • Carrots

  • Potatoes

Braised brisket in a dutch oven nestled in sauce and onions
Braised brisket in a dutch oven nestled with carrots and potatoes

How To Cook Brisket in the Oven

Our classic braised brisket recipe is pretty simple—despite what may look like a long list of steps! If you’ve ever made a pot roast, this will all feel very familiar. If you this is your first braise, you’ve

  1. Brown the brisket. Hot tip! Try not to move it, other than to flip it once. Leaving the meat alone is the best way to ensure a nice browning. Set the browned brisket aside.

  2. Sauté the garlic, mustard and tomato paste, then pour in the red wine (or stock + vinegar) and crushed tomatoes. Return the browned brisket to the pot, fatty side up.

  3. Stir together a little spice mix (thyme, oregano, garlic powder, paprika, brown sugar) and sprinkle it over the brisket. Add the onions and bring everything to a nice simmer.

  4. Into the oven! Pop the lid on and place the whole lovely thing into a 325°F oven for two hours.

  5. Pause to add the veg! Add the carrots and potatoes, and pop it back into the oven for yet another 2 hours.

  6. Check for doneness! Start checking after two hours by using your trusty instant-read thermometer. You could pull it at 190°F, but some say that as high as 200°F is the tender, moist sweet spot for braised brisket! Check with your thermometer, yes, but also just look at the meat. You want tender tender tender, but (especially if you're using the first cut) you also want to be sure the meat doesn’t dry out. Remember, braising is all about using low-and-slow moist heat to transform your brisket into something moist and meltingly tender. When it’s done, take the meat out of the pot and set it on a cutting board to rest. Cover it with foil to keep warm while you make the brisket sauce.

  7. Make the sauce. Put the pot on a burner over medium heat and simmer for about five minutes.

  8. Carve the brisket! Be sure to cut against the grain—that's especially important with tougher cuts of meat.

  9. Serve! Lay the sliced meat on a platter, surrounded by the carrots and potatoes. Drizzle the sauce over everything and invite everyone to dig in!

Jewish brisket in a dutch oven nestled with carrots and potatoes
Holiday brisket in a dutch oven nestled with carrots and potatoes

Another Reason To Love Braised Brisket? You Can Make It Ahead!

Many people make brisket ahead of time and our brisket recipe is a wonderful one for making ahead. You can even do it a full day or two before you want to serve it, and in fact, the brisket is even easier to carve when it’s cold from the fridge. Cook it to completion and let it cool in its juices. Store it whole in an airtight container in the fridge, along with the sauce. When you’re ready to reheat the brisket, slice the meat (against the grain) while you preheat your oven to 250° F. Lay slices of brisket in an oven-safe pot along with the carrots and potatoes. Spoon the sauce over the top and cover it with a lid (or foil). Pop it in the oven for about an hour until it has warmed through. You can freeze any leftovers, tightly sealed in freezer bags, for up to three months.

homemade brisket sliced on a serving platter nestled with carrots and potatoes

Tools You’ll Need

More Feast-Worthy Beef Recipes

homemade brisket sliced on a serving platter nestled with carrots and potatoes
homemade brisket sliced on a serving platter nestled with carrots and potatoes

Let the Holiday Feasting Begin!

If you make our classic brisket recipe, let us know how you like it! Share a photo and tag us on Instagram using @themodernproper and #themodernproper so that we can see your stuff! Happy eating!

Braised Brisket

  • Serves: 8
  • Prep Time:  20 min
  • Cook Time:  5 hrs 50 min
  • Calories: 601

Ingredients

  • 4 to 5 pounds beef brisket, fat trimmed
  • 1 1/2 tablespoons kosher salt
  • 1 1/2 teaspoon freshly cracked black pepper
  • 2 tablespoons vegetable oil
  • 4 garlic cloves, minced
  • 1 tablespoon whole grain mustard
  • 2 tablespoons tomato paste
  • 1 1/2 cups beef stock or red wine
  • 2 tablespoons apple cider vinegar (skip if using red wine)
  • 1 (28-ounce) can crushed tomatoes
  • 1 tablespoon chopped fresh thyme
  • 2 teaspoons dried oregano
  • 2 teaspoons garlic powder
  • 1 teaspoon paprika
  • 2 tablespoons brown sugar
  • 2 medium yellow onions, cut into 2-inch rounds
  • 1 pound carrots, halved lengthwise and cut into 2-inch pieces
  • 1 pound small waxy potatoes, cut into 2-inch pieces

Method

  1. Preheat the oven to 325°F.

  2. Pat the brisket dry and season all over with salt and pepper. Heat the oil in a large Dutch oven or ovenproof pot over medium heat. Once the oil is glistening, add the brisket, fattier side down, and cook until browned, about 6 minutes per side.

  3. Transfer the brisket to a plate, reserving 2 to 3 tablespoons of fat. Reduce the heat to medium low. Add the garlic, mustard, and tomato paste and cook until the garlic is fragrant, about 1 minute. Add the stock, vinegar (if using), and canned tomatoes, scraping any browned bits off the bottom of the pan.

  4. In a small bowl, combine the thyme, oregano, garlic powder, and paprika. Sprinkle the seasoning over the brisket until coated. Return the brisket (and any collected juices) to the Dutch oven, fattier side up.

  5. Add the onions to the pot. Increase the heat to medium and bring to a simmer. Remove from heat, cover, and roast in the oven for about 2 hours.

  6. Nestle in the carrots and potatoes, cover, and roast for another 2 to 2 ½ hours, or until the beef brisket fork tender and vegetables are tender.

  7. Transfer the brisket to a carving board and cover it loosely with foil. Using a slotted spoon, transfer the vegetables to a serving platter. Return the Dutch oven to medium heat and simmer until liquid is slightly reduced, 3 to 5 minutes. Season with salt and pepper to taste.

  8. Carve the brisket against the grain into 1/2-inch thick slices and arrange on the serving platter. Pour over reserved liquid and serve family-style.

Note: Start checking for doneness by testing the internal temperature of the brisket at the 2-hour mark, you are looking for an internal temperature of 200°F.

Note: When you buy your brisket from the store or your butcher, make sure to look for first cut (aka “flat cut”) or second cut (aka "point cut").

To make the brisket in a slow cooker: Preheat the oven to 325°F. Pat the brisket dry and season all over with salt and pepper. Heat the oil in a large Dutch oven or ovenproof pot over medium heat. Once the oil is glistening, add the brisket, fattier side down, and cook until browned, about 6 minutes per side. Transfer the brisket to the slow cooker, reserving 2 to 3 tablespoons of fat. Reduce the heat to medium low. Add the garlic, mustard, and tomato paste and cook, until the garlic is fragrant, about 1 minute. Add the stock, vinegar (if using), and canned tomatoes, scraping any browned bits off the bottom of the pan. Transfer the mixture to the slow cooker. In a small bowl, combine the thyme, oregano, garlic powder, paprika, and brown sugar. Sprinkle the seasoning over the brisket until coated. Add the onions to the slow cooker and cook on HIGH for 5 hours. Add the carrots and potatoes and cook for another 2 hours.

To make the brisket in an Instant Pot: Preheat the oven to 325°F. Pat the brisket dry and season all over with salt and pepper. Heat the oil in a large Dutch oven or ovenproof pot over medium heat. Once the oil is glistening, add the brisket, fattier side down, and cook until browned, about 6 minutes per side. Transfer the brisket to the Instant Pot, reserving 2 to 3 tablespoons of fat. Reduce the heat to medium low. Add the garlic, mustard, onion, and tomato paste and cook, until the garlic is fragrant, about 1 minute. Add the stock, vinegar (if using), and canned tomatoes, scraping any browned bits off the bottom of the pan. Transfer the mixture to the Instant Pot. In a small bowl, combine the thyme, oregano, garlic powder, paprika, and brown sugar. Sprinkle the seasoning over the brisket until coated. Cover and secure the lid with the valve set to seal. Using the manual pressure cook setting, cook for 2 hours. Allow the steam to release naturally for 15 minutes, then open the valve to manually release the steam. Transfer the brisket to a serving platter and add the carrots and potatoes to the Instant Pot. Cover and secure the lid with the valve set to seal. Using the manual pressure cook setting, cook for 15 minutes. Manually release the steam. Transfer the carrots and potatoes to the platter and set the Instant Pot to saute. Simmer for 10 to 15 minutes, or until the sauce is reduced by half.

Nutrition Info

  • Per Serving
  • Amount
  • Calories601
  • Protein65 g
  • Carbohydrates29 g
  • Total Fat24 g
  • Dietary Fiber6 g
  • Cholesterol176 mg
  • sodium1147 mg
  • Total Sugars8 g

Braised Brisket

Questions & Reviews

Join the discussion below.

or
  • Michael Holt-Smith

    I have a 7 lb brisket, how do I convert the recipe ingredients to accommodate the additional weight
    Thank you

    Probably just do 1.5x everything else. Hope you enjoy Michael.

  • Diana B

    What do we do with the reserved 2-3 tablespoons of fat?

    You just leave it in the pot. So you discard all but 2-3 tablespoons of fat from the pot. Hope you enjoy Diana!

  • Zaza Flo

    Could this recipe be done in a slow cooker by any chance?

    You're welcome to try but this hasn't been officially tested. Hoping to update the recipe soon with slow cooker instructions. Thanks Zaza!

  • Courtney

    I’m just about to take out the brisket and simmer the sauce. Do you leave the veggies in the pot while you reduce the sauce? Thanks :) can’t wait to dive in

    Either way. I take mine out and put them on the plater then simmer the sauce. I though it was written that way, I'll double check! Enjoy!

  • Robin

    Amazing! We love a smoked brisket all summer, but wanted to give a braised brisket a try on a cold day. I think we all liked it better than any brisket we have ever had. So. Good.

    Wow, this is so great to hear! Thanks so much Robin, glad you all loved it!

  • Monique

    We just finished this for dinner and it was AMAZING! Everyone loved it, including my picky 6 year old.

    Yay! That is so great to hear, we love to hear when the whole family loves something!

  • NancyC

    This was so delicious! Super easy to make as well. Looking forward to the leftovers I stashed in the freezer!

    Thanks Nancy! So glad it turned out so well! Smart, stashing some in the freezer. Past Nancy looking out for future Nancy!