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Simple Recipes for Every Day

Braised Brisket

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

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

Oven Method

  1. Pat the brisket dry and season with salt and pepper.

  2. Preheat the oven to 325°F.

  3. In a large Dutch oven, large braiser, or oven-proof pot with a lid, heat the oil over medium until shimmering. Brown the brisket on both sides, beginning with the fattier side first. Cook for about 6 minutes per side and resist the urge to move it until it is fully browned.

  4. Transfer the brisket to a plate. discard all but 2 to 3 tablespoons of fat from the pot. Turn the heat to medium-low. Add the garlic, whole grain mustard and tomato paste. Cook for 1 minute, until the garlic is fragrant. Add the stock or wine, vinegar (if using) and canned tomatoes, scraping any browned bits off the bottom of the pan.

  5. Return the brisket (and any collected juices) with the fattier side up, to the pot. In a small bowl, mix together the thyme, oregano, garlic powder, paprika and brown sugar until fully combined. Sprinkle the seasoning over the brisket until fully covered.

  6. Add the onions to the pot. Turn the heat up to medium and bring the liquid to a simmer. Remove from heat, cover the pot with a lid and place in the oven to cook for 2 hours.

  7. Remove the brisket from the oven and add the carrots and potatoes, nestling them into the liquid as much as you can. Cover and place the pot back in the oven to cook for another 2-2 ½ hours, until the beef brisket is done and vegetables are tender. 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.

  8. When the brisket is finished, transfer the meat to a carving board and cover it loosely with foil. Using a slotted spoon, transfer the vegetables to a serving plater. Place the pot back on the stovetop over medium heat and simmer the sauce until it reduces a little, about 3-5 minutes. Season to taste with salt and pepper.

  9. Carve the brisket, cutting against the grain, into 1/2-inch thick slices and arrange on the serving plater with the vegetables, pour the sauce over It and enjoy.

Slow Cooker Method

  1. Pat the brisket dry and season with salt and pepper.

  2. Preheat the oven to 325°F.

  3. In a large Dutch oven, large braiser, or oven-proof pot with a lid, heat the oil over medium until shimmering. Brown the brisket on both sides, beginning with the fattier side first. Cook for about 6 minutes per side and resist the urge to move it until it is fully browned.

  4. Transfer the brisket to the base of a slow cooker. Discard all but 2 to 3 tablespoons of fat from the pot. Turn the heat to medium-low. Add the garlic, whole grain mustard and tomato paste. Cook for 1 minute, until the garlic is fragrant. Add the stock or wine, vinegar (if using) and canned tomatoes, scraping any browned bits off the bottom of the pan. Transfer the mixture to the slow cooker, pouring it over the brisket.

  5. In a small bowl, mix together the thyme, oregano, garlic powder, paprika and brown sugar until fully combined. Sprinkle the seasoning over the brisket until fully covered.

  6. Add the onions to the slow cooker. Cook on HIGH for 5 hours.

  7. Add the potatoes and carrots to the slow cooker and continue cooking on HIGH for another 2 hours.

  8. If desired, transfer the brisket and veggies to a platter and simmer the liquid in a small saucepan for 10-15 minutes until reduced by half.

Instant Pot Method

  1. Pat the brisket dry and season with salt and pepper.

  2. Preheat the oven to 325°F.

  3. In a large Dutch oven, large braiser, or oven-proof pot with a lid, heat the oil over medium until shimmering. Brown the brisket on both sides, beginning with the fattier side first. Cook for about 6 minutes per side and resist the urge to move it until it is fully browned.

  4. Transfer the brisket to an instant pot. discard all but 2 to 3 tablespoons of fat from the pot. Turn the heat to medium-low. Add the garlic, whole grain mustard and tomato paste. Cook for 1 minute, until the garlic is fragrant. Add the stock or wine, vinegar (if using) and canned tomatoes, scraping any browned bits off the bottom of the pan. Transfer the mixture to the instant pot, pouring it over the brisket.

  5. In a small bowl, mix together the thyme, oregano, garlic powder, paprika and brown sugar until fully combined. Sprinkle the seasoning over the brisket until fully covered.

  6. Secure the lid onto the pot and make sure the vent is closed. Set on manual, pressure cook mode for 2 hours. Let the pressure naturally release for 15 minutes before manually releasing the remaining pressure.

  7. Remove the brisket from the pot onto a platter and add in the potatoes and carrots to the sauce. Secure the lid again making sure the valve is closed and pressure cook for 15 more minutes. Manually release the steam.

  8. Set the instant pot to saute mode. Remove the potatoes and carrots from the pot onto the plater with the brisket. Let the sauce come to a simmer and cook for 10-15 minutes until reduced by half.