This traditional Jewish brisket recipe is a tender, flavorful dish that has been enjoyed for generations, particularly during holidays like Rosh Hashanah and Passover. By slow-cooking the beef brisket to perfection, you’ll achieve juicy, melt-in-your-mouth meat without the need for alcohol. This recipe is rich in savory flavors thanks to onions, garlic, tomatoes, and a mix of spices. It’s perfect for serving at family gatherings, Shabbat dinners, or any special occasion.

Why You’ll Love This Recipe:

Perfect for family gatherings: This Jewish brisket is ideal for festive meals, from holidays to Shabbat dinners.
Alcohol-free: This version uses beef broth instead of wine, making it perfect for anyone avoiding alcohol in their diet.
Rich in flavor: The combination of slow-cooked onions, garlic, tomatoes, and spices delivers a depth of flavor that everyone will enjoy.
Make-ahead option: The brisket tastes even better when made a day ahead, giving you a stress-free holiday meal.

History of Jewish Brisket

Brisket is a beloved dish within Jewish culinary tradition, particularly during holidays and special occasions. The brisket cut of beef comes from the lower chest of the cow, known for its toughness. Jewish cooks perfected the method of slow-cooking this cut to tenderize it, making it both affordable and delicious. The dish has its roots in Eastern European Jewish communities, where it was slow-cooked in ovens or over stoves, often with onions and carrots. This slow-cooking method, which transforms the tough meat into a melt-in-your-mouth experience, is why brisket remains a staple of Jewish holiday meals to this day.

Jewish Brisket Recipe (Alcohol-Free)

Course: MainCuisine: Jewish, HolidayDifficulty: Medium

Servings

8-10

servings

Prep time

minutes

Cooking time

hours

Calories

450

kcal

This Jewish Brisket recipe is perfect for those special holiday meals or any time you want to enjoy a comforting and hearty dish with family and friends!

Ingredients

4-5 lbs beef brisket
3 large onions, thinly sliced
5 garlic cloves, minced
3 large carrots, cut into chunks
1 can (14.5 oz) diced tomatoes
1 cup beef broth (alcohol-free)
2 tbsp tomato paste
2 tbsp olive oil
1 tbsp paprika
1 tsp smoked paprika
1 tsp dried thyme
Salt and pepper to taste
Fresh parsley for garnish

Directions

Prepare the Brisket: Preheat your oven to 325°F (160°C). Season the brisket generously with salt, pepper, paprika, and thyme.
Sear the Brisket: In a large Dutch oven, heat olive oil over medium-high heat. Brown the brisket on all sides, about 5-7 minutes per side. Remove and set aside.
Cook the Vegetables: Add the sliced onions to the same pot and cook until soft and caramelized, about 8-10 minutes. Add the garlic and carrots, sautéing for another 2-3 minutes.
Add Tomatoes and Broth: Stir in the diced tomatoes, tomato paste, and beef broth. Let the mixture simmer for 5 minutes.
Braise the Brisket: Place the brisket back into the pot, covering it with the tomato mixture. Cover the pot tightly with a lid or foil and transfer to the preheated oven.
Slow Cook: Cook the brisket for 3-4 hours or until the meat is tender and easily shredded with a fork.
Rest the Brisket: Once cooked, remove the brisket and let it rest for 10-15 minutes before slicing against the grain.
Serve: Serve the sliced brisket with the rich sauce from the pot, garnished with fresh parsley.

Notes

Slow Cooking Essential: The low temperature and long cooking time are key to making the brisket tender.
Resting Time: Allowing the brisket to rest before slicing ensures it retains its juices and tenderness.
Make-Ahead: For best flavor, make the brisket a day ahead and refrigerate overnight before reheating.
Alcohol-Free: This recipe is perfect for those avoiding alcohol, while still delivering rich flavors.

Nutritional Information (Per Serving):

Calories: 450
Protein: 45g
Carbohydrates: 12g
Fat: 25g
Fiber: 3g
Sodium: 600mg

FAQ:

Can I make this brisket in advance?

Yes! Brisket often tastes even better the next day as the flavors continue to develop. Simply refrigerate overnight and reheat gently before serving.

What can I serve with Jewish brisket?

Traditionally, brisket is served with potatoes, kugel, or roasted vegetables. It also pairs well with challah or a fresh salad.

Can I freeze the brisket?

Absolutely. Slice the cooked brisket and freeze it with the sauce in an airtight container. It will keep for up to 3 months.

How can I make the brisket more tender?

The key to tender brisket is low and slow cooking. Make sure to braise the brisket in the oven for several hours to break down the tough fibers in the meat.

What’s a good substitute for beef broth?

If you want to avoid beef broth, you can use vegetable broth or a combination of water and spices to maintain the dish’s richness without the beef flavor.

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