Brisket has been the centerpiece of Jewish celebrations and holidays since the 1700s. With a juicy, tender texture and flavorful cut, this beef dish is a go-to you don’t want to overlook.
5 pounds whole beef brisket, with some fat
3 tablespoons vegetable oil
4 large yellow onions, peeled and sliced
6 carrots, cut into large chunks
5 garlic cloves, peeled and chopped
1 can whole peeled tomatoes, chopped
3 ½ cups chicken stock
2 bay leaves
1 tablespoon paprika
2 teaspoons oregano
Kosher salt and pepper to taste
1. In a small bowl, combine salt, pepper, paprika, and oregano. Rub all over the brisket.
2. Set a large roasting pan over medium-high heat on 2 burners. Add and heat oil.
3. Brown the brisket on both sides, about 6 minutes per side, then set aside.
4. Add onions, carrots, and garlic to the roasting pan and stir until they begin to brown.
5. Add chicken stock and bring to simmer, scraping any browned pieces from the pan.
6. Return the brisket to the pan and nestle amongst the vegetables and liquid. Add bay leaves and cover with aluminum foil. Preheat oven to 350℉.
7. Bake for 2 ½ hours or until very tender when pierced.
8. Remove the brisket and cover loosely with aluminum foil. Discard bay leaves from the braising juices.
9. When ready to serve, cut the brisket across the grain and submerge slices in the braising liquid.
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