Jewish Style Braised Beef Brisket Recipes

JEWISH-STYLE BRAISED BEEF BRISKET

Steps:

• Preheat oven to 300°F Season brisket all over with salt and pepper.
• Set a large stainless steel roasting pan over 2 burners set to medium-high heat.
• Add oil, and heat until shimmering.
• Add brisket and brown on both sides, about 6 minutes per side.
• Transfer brisket to a work surface.
• Add onion, carrot, celery, and garlic to roasting pan and cook, stirring, until just starting to brown in spots, about 6 minutes; season with salt.
• Add wine and bring to a simmer while scraping up browned bits from bottom of pan.
• Return brisket to roasting pan, nestling it among vegetables.
• Add thyme and bay leaves to roasting pan and cover well with foil.
• Cook at 300 on middle rack until fork-tender, 3 to 4 hours.
• Transfer brisket to a work surface and let rest 30 minutes.
• Skim fat from surface of braising liquid and season liquid with salt and pepper.
• Discard thyme sprigs and bay leaves.
• Slice brisket thinly against the grain.
• Transfer back to braising liquid, making sure to submerge slices well.
• Cover and let stand for 30 minutes in a warm place. Serve.
• Brisket can be made up to 4 days ahead and refrigerated whole or sliced in its braising liquid. Reheat gently before serving.