Brisket is the ultimate Jewish comfort food, and this recipe is as easy as it gets. Inspired by classic techniques and simplified for the home cook, this brisket will become your go-to for Shabbat dinners, holiday meals, and any occasion that calls for something special.

Ingredients

  • 5 pounds beef brisket
  • 3 tablespoons extra-virgin olive oil
  • 3 large onions, sliced
  • 6 cloves garlic, minced
  • 1 cup red wine (kosher)
  • 1 can (28 oz) crushed tomatoes
  • 2 tablespoons brown sugar
  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • Fresh herbs: thyme and rosemary

Instructions

  1. Preheat oven to 325 degrees Fahrenheit
  2. Season the brisket generously with salt, pepper, paprika, and garlic powder
  3. Heat olive oil in a large Dutch oven and sear the brisket on both sides until browned (about 4 minutes per side)
  4. Remove brisket and set aside
  5. In the same pot, cook the onions until golden and soft, about 10 minutes
  6. Add garlic and cook for one more minute
  7. Pour in the wine and scrape up any brown bits from the bottom of the pot
  8. Add crushed tomatoes and brown sugar, stir to combine
  9. Return the brisket to the pot, nestling it into the sauce
  10. Add herbs, cover tightly, and place in the oven
  11. Cook for 3 to 3.5 hours until fork-tender
  12. Let rest for 15 minutes before slicing against the grain

Tips

  • Brisket is always better the next day. Make it Friday for Shabbat lunch
  • Slice against the grain for the most tender results
  • The sauce is incredible over mashed potatoes or egg noodles
A good brisket is like a good relationship: it takes time, patience, and the right ingredients. But the result is always worth it.