The Ultimate Jewish Beef Brisket Recipe

brisket

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken breast is leaner, while pork shoulder offers a more affordable option.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice provides a non-alcoholic option, while white wine can be less expensive.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon cubes

Vegetable broth reduces calories and can be made more affordably.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness, while brown sugar is often less expensive.

Pat the brisket dry with paper towels.

Season both sides of the brisket with kosher salt and black pepper.

Heat oil in a pan until shimmering and glimmering.

Sear the brisket in the hot pan for 5 to 7 minutes on each side until browned and caramelized.

Remove the brisket from the pan and set aside.

In the same pan, add sliced onions and caramelize them until golden brown.

Add a whole bottle of wine to the pan with the caramelized onions.

Add 2 heads of garlic, whole, into the pan.

Pour in 2 cups of chicken broth and add 1/4 cup of tomato paste to thicken the sauce.

Nestle the brisket back into the pan with the other ingredients.

Chop 2 cups of dry dates roughly and place them on top of the brisket.

Cover the pan and place it in the oven to braise low and slow for about 4 hours.

Check for doneness by inserting a fork into the brisket; it should come out with zero resistance.

Remove the brisket from the pan and allow it to cool enough to handle.

Reduce the braising liquid in the pan until it is creamy and coats the back of a spoon.

Slice the brisket across the grain with a sharp knife for tender slices.

Serve the sliced brisket with some of the braising liquid and garnish with garlic and herbs.

Cooking Techniques

Equipment Needed

Spice Level: