Jewish Brisket (The Make-Ahead Holiday Recipe That Never Fails)

Name: Jewish Brisket (The Make-Ahead Holiday Recipe That Never Fails)
Total time: 210 min
Ingredients: 1 teaspoon olive oil; 2 teaspoons minced garlic; 1 teaspoon dried thyme; ¼ teaspoon freshly ground black pepper; 1 first-cut beef brisket ((4 to 5 pounds)); 2 cups chopped onions; 4 large carrots ((peeled and thickly sliced)); 3 bay leaves; 3 tablespoons tomato paste ((optional; see the Cooking Tip)); 1 cup low-sodium beef or chicken broth; 1 (28-ounce) can crushed tomatoes ((in juice or puréed)); 1 cup red wine ((any kind is fine; or an additional cup crushed tomatoes or broth)); 2 tablespoons finely chopped Italian flat-leaf parsley ((optional; for garnish)); 1 teaspoon kosher salt

themom100.com

Braised low and slow with tomatoes, red wine, and broth — this Jewish brisket is better made ahead, feeds a crowd, and gets raves every single time.

View full recipe on themom100.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at themom100.com.

Share this recipe:

Cooking tools:

Ingredients

1 teaspoon olive oil
2 teaspoons minced garlic
1 teaspoon dried thyme
¼ teaspoon freshly ground black pepper
1 first-cut beef brisket ((4 to 5 pounds))
2 cups chopped onions
4 large carrots ((peeled and thickly sliced))
3 bay leaves
3 tablespoons tomato paste ((optional; see the Cooking Tip))
1 cup low-sodium beef or chicken broth
1 (28-ounce) can crushed tomatoes ((in juice or puréed))
1 cup red wine ((any kind is fine; or an additional cup crushed tomatoes or broth))
2 tablespoons finely chopped Italian flat-leaf parsley ((optional; for garnish))
1 teaspoon kosher salt