Jewish Style Braised Beef Brisket Food

JEWISH GRANDMA'S BEST BEEF BRISKET

Steps:

• Heat the oil in a large deep skillet or pot over medium-high heat. Season the brisket generously with black pepper. Place in the pan and cook until the surface is a rich brown color, not burnt, but dark. Lift the roast and scatter the onions in the pan. Place the uncooked side of the roast down onto the onions. Repeat the browning process.
• Add the garlic to the pan, and fill with enough water to almost cover the roast. Bring to a simmer. Reduce heat to low and cover with a lid or tight-fitting aluminum foil. Simmer for 4 hours, turning the roast over once halfway through. The roast should be fork tender.
• Remove the brisket to a serving platter. Bring the broth in the pan to a simmer, scraping the bottom to loosen any browned bits. Cook until reduced to a thin gravy. Taste and season with salt and pepper if needed.

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.