Best Jewish Brisket Recipe | Saveur



Step 1

Preheat the oven to 350°F. Meanwhile, in a small bowl, stir together the oregano, paprika, pepper, and salt, then rub all over the brisket.

Step 2

In a large Dutch oven over medium-high heat, heat the oil until it shimmers, then add the brisket and sear until browned on both sides, about 10 minutes per side. Remove from the pot and set aside.

Step 3

Pour off and discard the rendered fat from the pot, then return the pot to medium-high heat and add the stock, tomatoes, and bay leaves. Bring to a simmer, using a wooden spoon to scrape up any browned bits stuck to the bottom. Add the brisket and its accumulated juices, and scatter the onions and garlic atop the meat. Cover the pot, transfer to the oven, and cook for 1 hour. Remove the lid and continue cooking until the onions begin to melt, about 1 hour more. Push some of the onions and garlic into the braising liquid surrounding the brisket. Cover the pot again, and continue cooking until the meat is very tender when pierced with the tip of a sharp knife, about 2 hours more.

Step 4

Transfer the meat to a cutting board and loosely tent with foil. The onions and garlic that remain in the pot should be very soft, and the braising juices rich and saucy. If the juices are watery, return the pot to the stovetop and simmer over medium heat until the juices thicken, about 5 minutes. Season to taste with additional salt and pepper.

Step 5

To serve, slice the brisket against the grain, transfer to a serving platter, and spoon the vegetables and sauce on top.


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