Ashkenazi Jews specialize in making the best out of cheap cuts of beef (tongue, anyone?) and brisket is the most popular of of those cuts among the American Ashkenazim.
The most important step when making brisket is choosing the right cut.
The brisket is divided into two cuts. The first cut, also known as flat cut, is very lean. The flat cut, though, can come with a fat layer on top, which will make it much juicier.
The second cut, also known as the point cut, is marbled nicely with fat and therefore more forgiving and comes out juicier.
Most Kosher butchers will hold both types, so go for the second cut. The first cut with a fat top will yield wonderful results too.
The first cut, without the fat, will always stay a bit dry. I would seriously suggest trying another butcher.
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servings30
minutes4
hours4
hours30
minutesBrisket is one of the most popular cuts among Ashkenazi Americans, and appear on most holiday tables.
The most important step when making brisket is choosing the right cut.
The brisket is divided into two cuts. The first cut, also known as flat cut, is very lean. The flat cut, though, can come with a fat layer on top, which will make it much juicier.
The second cut, also known as the point cut, is marbled nicely with fat and therefore more forgiving and comes out juicier.
Most Kosher butchers will hold both types, so go for the second cut. The first cut with a fat top will yield wonderful results too.
The first cut, without the fat, will always stay a bit dry. I would seriously suggest trying another butcher.
INGREDIENTS
3-4 lb. beef brisket, preferably second cut (or the point cut, see note above)
Kosher salt
Black pepper
3 tablespoons olive oil, divided
2 yellow onions, cut in half and sliced
6 garlic cloves, sliced
2 carrots
1 celery root
2-3 parsnips
2 turnips
1½ cups chicken broth
¾ cups apple cider vinegar
1 cup canned crushed or diced tomato
2 tablespoons light brown sugar
1 teaspoon Black pepper corns
2 bay leaves
½ cup pitted prunes
DIRECTIONS
- Turn oven to 300 F degrees.
- Generously salt and pepper brisket. Heat 1 tablespoon oil in a large Dutch oven or a roasting pan over medium-high heat. When pan is hot, add brisket and brown on both sides, about 8 minutes total. Transfer to a tray.
- Add 2 tablespoon oil to pan together with sliced onion and garlic and sauce until transparent, about 8 minutes, stirring occasionally. If onion browns too quickly, reduce heat to medium.
- While onion is sautéing, prepare the root vegetables. Peel carrot, celery root, parsnip and turnip and cut to large chunks. Set aside.
- Add chicken broth, vinegar, crushed tomato, sugar, black pepper corns and bay leaves to pan together with1 teaspoon of kosher salt. Bring to boil. Push onions to the side and put brisket at the bottom of the pan, then cover it with the onion.
- Add root vegetables and prunes to the pan, arranging them around the brisket, and bring to boil again.
- If you’re using a Dutch oven with a heavy fitted lid, just use the lid. If you’re using a roasting pan, put a layer of parchment paper on top of the stew, then cover the pan with aluminum foil to make sure the steam stays inside. Transfer dish to the oven and cook for 3-4 hours (1 hour per pound of beef) until the brisket is falling-apart tender.
- If you’re serving the brisket the day after – remove from the oven and let brisket cool down before you transfer it to the fridge overnight. The next day take out the brisket and slice it against the grain, then arrange back in the pan. Cover pan and put on a medium heat burner, bring to boil and cook for 10 minutes. Then remove the cover and cook on low simmer for another 10 minutes, basting occasionally, to thicken the sauce. Let brisket stand for 10 minutes before serving it with the vegetables on the side.
- If you’re serving the brisket the same day, take it out of the oven and let it stand, covered, for 30 minutes. Transfer brisket to a cutting board and slice it against the grain. Arrange back in the pan. Put on a medium heat burner, not covered, and cook for a few minutes to reduce the sauce, then serve.
