Jewish-Style Braised Brisket

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth reduces calories while maintaining flavor.

red wine

🥗Healthier: grape juice

💰Cheaper: red wine vinegar

Grape juice adds sweetness without alcohol.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness.

Trim the brisket fat cap to no more than a quarter inch.

Season the brisket with 3 teaspoons of kosher salt and 2 teaspoons of coarse black pepper, covering all sides.

Wrap the seasoned brisket and refrigerate overnight.

Prepare mirepoix by dicing onion, carrot, and celery into large pieces.

Chop about 4 to 6 cloves of garlic.

Heat a little oil in the bottom of a braiser over medium-high heat.

Sear the brisket fat side down until browned, then sear the bottom and edges.

Remove the brisket and add mirepoix to the pan, caramelizing the vegetables.

Add garlic and tomato paste to the vegetables and mix well.

Pour in 1 cup of pomegranate juice and a can of diced tomatoes, scraping the bottom of the pan.

Add fresh thyme and bay leaves, then return the brisket to the pan.

Cover tightly and braise in the oven for 3.5 to 4 hours.

Check for an internal temperature of 200 to 205 degrees.

Let the brisket rest for 10 minutes before slicing into 1/4 inch thick pieces.

Remove thyme stems and bay leaves from the braising liquid.

Submerge the sliced brisket back into the braising liquid for at least 30 minutes before serving.

Serve the brisket slices on a platter with braising liquid and vegetables, garnished with parsley.

Cooking Techniques

Equipment Needed

Spice Level: