Traditional Jewish Beef Brisket (In the Oven)

A tender, slow-cooked brisket sliced and covered in a rich, flavorful sauce.

5 from 1 vote

Traditional Jewish Beef Brisket (In the Oven)

This Traditional Jewish Beef Brisket is rich, flavorful, and slow-roasted in the oven to absolute perfection. You can serve this brisket for any holiday, we specifically love to make this for Shabbat, Passover, Hanukkah, or Rosh Hashanah, but it has a place at your table for any occasion.

Prep Time15

Cook Time3 30

Total Time3 45

Course: Entree

Cuisine: Jewish, Kosher

Diet: Gluten Free, Kosher, Low Calorie

Servings:

Author: Lindsey Baruch

Equipment

Ingredients

2 tablespoons paprika powder
2 tablespoons freshly cracked peppercorns
1 tablespoon kosher salt
3 1/2 to 4 pounds brisket
2 tablespoons neutral oil
2 cups cippolini onions or pearl onions sub with 2 small yellow onions or 1 large onion
16 ounce baby bella mushrooms
6 garlic cloves thinly sliced
2 tablespoons brown sugar
2 tablespoons balsamic vinegar
1/2 cup red wine
6 cups beef broth
Garnish with finely chopped parsley

Instructions

Preheat your oven to 300°F. In a small bowl, combine paprika, pepper, and salt, to create the rub for the brisket. Pour over all sides of the brisket to let the dry rub set in, for at least 20 minutes at room temperature before the next step.
In the meantime, peel your onions. If you are using cipollini or pearl onions, peel them and leave them whole. If you are using a yellow onion, finely mince. Slice your mushrooms into quarters.
In a Dutch oven or heavy-bottomed pot with a lid (see slow cooker instructions in the notes), drizzle 1 tablespoon of the neutral oil until the pan is hot over medium-high heat. Sear your brisket on all sides, for about 10 to 15 minutes with the skin side down first, then flip and repeat. I will sometimes press down with something heavy to ensure it is getting nice and brown on all sides. Transfer the seared brisket to a plate, discarding the oil.
Add in your remaining neutral oil, and bring the heat to medium-low. Add in your onions and mushroom. Season with salt and pepper. Allow this to saute and bring on a slight brown color, for about 4 to 5 minutes. Then add in your garlic until fragrant.
Add in the brown sugar, balsamic vinegar, and red wine to deglaze the pan, and reduce the wine by half about 5 to 6 minutes.
Place the brisket back in the pot, skin side down, and then add in your broth. Do a light mix to just make sure all the flavors and broth are combined and the brisket is submerged. Bring to a gentle simmer for 2 to 3 minutes.
Transfer the brisket to the oven in the preheated oven, covered, for 3 to 3 ½ hours (depending on the size and thickness of your brisket), flipping the brisket halfway through.
Towards the last 30 minutes of cooking, bring the oven up to 400°F. Remove the lid carefully, and allow the brisket to finish cooking with the lid off.
Once the brisket is finished and very tender, remove it from the oven and pot, and transfer it to a cutting board to rest for at least 10 minutes.
Slice against the grain with a sharp knife to your desired thickness.
To plate, transfer your sliced brisket to a large platter (but not a plate or else the juices will spill over!), and pour over the juices with the mushrooms and onions from the pot. Finish with finely chopped parsley.

Video

Notes

If you want to swap the wine, add a dash or two more of balsamic vinegar, and more broth.

Make your brisket ahead of time: If you are preparing your brisket ahead of time, make it from start to finish, and store it in the fridge, covered. When it’s ready to serve, slice it first (will be easy to cut sharper, cleaner cuts), then warm it in the oven.

Opt to dry brine: If you want to prepare a day ahead, season your brisket with the salt, pepper, and paprika seasoning, and store in the fridge uncovered to allow the brisket to dry out and all the seasonings to get into the brisket. This also results in a more tender brisket! But, this is definitely optional.

Slow-Cooker: If you want to make this Jewish brisket in the slow cooker, repeat the same steps, ensuring that you’re still able to sear the brisket first, still. You will need to just adjust the time accordingly, most likely in the 6 to 7 hours, instead, of flipping halfway.

Nutrition