Leah Koenig’s Brisket Recipe

Name: Leah Koenig’s Brisket Recipe
Ingredients: 4 to 5 pounds (1.8 to 2.2 kilograms) brisket; kosher salt; freshly ground black pepper; 1 tablespoon vegetable oil; 3 large onions, halved through the root and thinly sliced; 4 large carrots, halved lengthwise if thick and cut crosswise into 1-inch (2.5-centimeter) pieces; 6 sprigs thyme; 8 cloves garlic, thinly sliced; 2 bay leaves; 1⁄2 cup (120 milliliters/4 fluid ounces) dry red wine; 3 tablespoons red wine vinegar; 1 (15-ounce/425-gram) can crushed (finely chopped) tomatoes; 1 cup (240 milliliters/8 fluid ounces) beef stock; 1⁄4 cup (80 grams) honey; 1 teaspoon onion powder; 1 teaspoon garlic powder

goop.com

Like many Jewish dishes, brisket developed out of necessity. Many Jewish home cooks in Eastern Europe could not afford expensive cuts of meat. So they found ways to transform the tougher, thriftier...

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Ingredients

4 to 5 pounds (1.8 to 2.2 kilograms) brisket
kosher salt
freshly ground black pepper
1 tablespoon vegetable oil
3 large onions, halved through the root and thinly sliced
4 large carrots, halved lengthwise if thick and cut crosswise into 1-inch (2.5-centimeter) pieces
6 sprigs thyme
8 cloves garlic, thinly sliced
2 bay leaves
1⁄2 cup (120 milliliters/4 fluid ounces) dry red wine
3 tablespoons red wine vinegar
1 (15-ounce/425-gram) can crushed (finely chopped) tomatoes
1 cup (240 milliliters/8 fluid ounces) beef stock
1⁄4 cup (80 grams) honey
1 teaspoon onion powder
1 teaspoon garlic powder