Perfect Jewish Brisket: 3-Hour Tender Flavor

There’s just something so special about Hanukkah, isn’t there? It’s more than just the twinkling lights of the menorah or the sweet taste of sufganiyot. For me, it’s about bringing people together, and what better way than with a meal that feels like a warm hug? My grandmother always said that good food shared with loved ones is the secret ingredient to any holiday. That’s why I’m so excited to share this recipe for a truly traditional Jewish brisket. It’s slow-cooked to absolute perfection, savory, incredibly tender, and just perfect for making those Hanukkah memories around the table. Seriously, this Jewish brisket recipe is a keeper!

Why You’ll Love This Traditional Jewish Brisket Recipe

This isn’t just any brisket; it’s a recipe built for making memories! You’ll love it because:

• It’s incredibly easy to make – mostly hands-off slow cooking!
• The flavor is out of this world: deeply savory and melt-in-your-mouth tender.
• It’s a truly traditional dish, perfect for honoring heritage during Hanukkah.
• It’s wonderful for feeding a crowd, so everyone at your holiday table gets a taste.

Gathering Your Ingredients for Authentic Jewish Brisket

Alright, let’s get our ingredients ready! This is where the magic starts. You really don’t need too much for a fantastic brisket, just good quality basics.

• 3 to 4 pounds of beef brisket, of course! Look for a nice, even piece if you can.
• 2 large onions, just sliced up nice and thin.
• 4 cloves of garlic, all minced up. That little bit of garlic makes a big difference!
• 1 cup of good beef broth.
• 1/2 cup of dry red wine – nothing fancy, just something you’d drink.
• 2 tablespoons of tomato paste.
• 1 tablespoon of brown sugar.
• 1 teaspoon of salt.
• 1/2 teaspoon of black pepper.
• And just 2 bay leaves to add that subtle, lovely background flavor.

See? Simple stuff! It’s the slow cooking that does all the heavy lifting here.

Step-by-Step Guide: How to Make Jewish Brisket

Alright, let’s get this brisket into the oven! It’s honestly one of the easiest recipes, but it feels so fancy and special when it’s done. Trust me, the smell alone will make your whole house feel like Hanukkah.

Prepping the Brisket and Aromatics

First things first, preheat your oven to 325°F (160°C). While that’s warming up, let’s get the brisket seasoned really well on all sides with salt and pepper. Then, in a big Dutch oven or an oven-safe pot, sear that beauty over medium-high heat until it’s got a nice brown crust everywhere; this really locks in the flavor! Remove the brisket and set it aside for a minute. Now, toss your sliced onions into that same pot – no need to clean it! Cook them until they start to soften up, about 5-7 minutes. Then, add your minced garlic for just another minute until you can smell its lovely fragrance. It’s amazing how much flavor these simple aromatics add!

Building the Flavorful Braising Liquid

Now for the good stuff! Stir in your beef broth, that splash of red wine (it really adds depth!), the tomato paste, brown sugar for a touch of sweetness, and a little more salt and pepper if you’re feeling it. Give it a good stir and let it all come to a gentle simmer right there in the pot.

The Slow-Cooking Process for Tender Jewish Brisket

Gently nestle your seared brisket back into the pot, making sure it’s cozy in that flavorful liquid. Tuck in the bay leaves – they work their magic quietly in the background. Pop the lid on nice and tight, and carefully transfer the whole pot to your preheated oven. Now for the hardest part: waiting! Let it bake for a good 3 to 4 hours. I always check it around the 3-hour mark. You want it to be so tender that a fork slides in with barely any pressure – that’s the sign of a perfect, melt-in-your-mouth Jewish brisket!

SAVE IT

Resting and Serving Your Brisket

Once it’s perfectly tender, carefully take the brisket out of the pot and let it rest on a cutting board for about 10-15 minutes. This step is super important – it lets the juices redistribute, making the meat even more tender and moist. After resting, slice it against the grain. Then, just spoon that gorgeous sauce from the pot over the slices. It’s Hanukkah magic on a plate!

SAVE IT

For quicker dinners, while this brisket needs time, we have tons of other options!

Tips for the Best Jewish Brisket Every Time

Okay, so making a truly amazing Jewish brisket isn’t complicated, but a few little tricks can make all the difference! It’s all about patience and a little bit of love. Over the years, I’ve learned a thing or two, and I want to share my secrets with you so your brisket turns out absolutely perfect every single time. Don’t be afraid to experiment a little after you’ve mastered the basics – that’s part of the fun!

First off, when you’re picking out your brisket, look for a piece that has a nice layer of fat on top. That fat cap is your best friend; it melts down during the slow cooking and keeps the meat incredibly moist and tender. If you’re worried about it being too fatty, you can trim a *little* off the very top after it’s cooked, but leave a good half-inch or so. It’s seriously worth it!

SAVE IT

And about that sauce? If you love a thicker, richer sauce, here’s a little trick my grandma taught me. After you take the brisket out to rest, just swirl in a cornstarch slurry (that’s 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water) into the simmering liquid in the pot. Let it bubble for a minute or two until it thickens up beautifully. It makes the sauce extra luxurious for spooning over those tender slices. For more home cooking tips and tricks, you can always check out my blog!

Ingredient Notes and Substitutions for Your Brisket

I get asked about ingredients sometimes, and it’s totally normal! Cooking is all about making it work for you. For this brisket, the specific beef broth and dry red wine really add that depth of flavor that makes it feel so special and traditional.

If you can’t find red wine or just prefer not to use it, don’t stress! You can absolutely swap it out for more beef broth. Just add an extra half cup, and you’ll still get a fantastic result. Sometimes I even use a bit of pomegranate juice if I have some on hand – it adds a lovely little tartness. As for the beef broth, a good quality store-bought one is perfectly fine. If you happen to have homemade stock, even better!

Serving Suggestions for Your Traditional Hanukkah Feast

This amazing Jewish brisket is the star of the show, no doubt! But to make your Hanukkah feast truly shine, you’ll want some perfect partners. My absolute favorites are crispy potato latkes – you can find my fuss-free latke recipe here! And you can never go wrong with some fluffy, homemade dinner rolls; they’re perfect for soaking up all that delicious brisket sauce. Grab my roll recipe too!

SAVE IT

Make-Ahead and Storage for Your Jewish Brisket

One of the best things about this Jewish brisket is that it’s actually even better the next day! Seriously, the flavors just meld and deepen overnight. You can totally make it a day ahead, let it cool completely, then store it in the fridge in its cooking liquid. When you’re ready to serve, just gently reheat it on the stovetop or in a low oven. It makes your Hanukkah celebration day so much more relaxed!

Frequently Asked Questions About Jewish Brisket

Got questions about making the perfect Jewish brisket for your Hanukkah celebration? I’ve got you covered!

What cut of meat is best for this Jewish brisket recipe?

For this recipe, a classic beef brisket flat cut or point cut works beautifully. Look for a piece that has a nice, even layer of fat on top – that’s where all the flavor and moisture come from during the slow cook. It’ll melt down and make your brisket unbelievably tender!

How do I know when my brisket is done?

The best way to tell if your brisket is perfectly done is by its tenderness. You want to be able to easily slide a fork into it with very little resistance. It should feel almost buttery soft! Don’t rely just on time; poke it gently to be sure. If it’s not quite there, just pop the lid back on and give it another 30-60 minutes. You’re aiming for that melt-in-your-mouth texture.

Can I make this Jewish brisket in a slow cooker?

Oh, absolutely! A slow cooker is fantastic for brisket. Just follow the searing and sautéing steps in a pan on the stovetop, then transfer everything to your slow cooker. Cook on low for 6-8 hours, or on high for 4-5 hours, until it’s fork-tender. It’s a great way to meal plan for the holidays!

Nutritional Information (Estimated)

Just a heads-up, this is an estimate, and the exact numbers can wiggle around based on the specific cut of brisket you use and little tweaks you might make. But generally, one serving (about 6 ounces) of this delicious brisket comes in around:

• Calories: 450
• Fat: 25g
• Saturated Fat: 10g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Cholesterol: 150mg
• Sodium: 600mg
• Carbohydrates: 15g
• Fiber: 2g
• Sugar: 8g
• Protein: 40g

Traditional Jewish Brisket for Hanukkah

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A savory and tender slow-cooked brisket, perfect for your Hanukkah celebration.

• Author: Carla Davis
• Prep Time: 20 min
• Cook Time: 4 hours
• Total Time: 4 hr 20 min
• Yield: 8 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Jewish
• Diet: Vegetarian

Ingredients

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• 3–4 lb beef brisket
• 2 large onions, sliced
• 4 cloves garlic, minced
• 1 cup beef broth
• 1/2 cup dry red wine
• 2 tablespoons tomato paste
• 1 tablespoon brown sugar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 bay leaves

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Instructions

1. Preheat your oven to 325°F (160°C).
2. Season the brisket generously with salt and pepper.
3. In a large Dutch oven or oven-safe pot, sear the brisket on all sides over medium-high heat. Remove brisket and set aside.
4. Add the sliced onions to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
5. Stir in the beef broth, red wine, tomato paste, brown sugar, salt, and pepper. Bring to a simmer.
6. Return the brisket to the pot, nestling it into the liquid. Add the bay leaves.
7. Cover the pot tightly and transfer to the preheated oven.
8. Bake for 3-4 hours, or until the brisket is fork-tender.
9. Remove the brisket from the pot and let it rest for 10-15 minutes before slicing against the grain.
10. Serve the sliced brisket with the sauce from the pot.

Notes

• For a richer sauce, you can thicken it with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) after removing the brisket.
• This brisket is excellent for meal planning and can be made a day ahead. The flavors deepen overnight.
• Consider this recipe when looking for traditional Hanukkah food.

Nutrition

• Serving Size: 6 oz
• Calories: 450
• Sugar: 8g
• Sodium: 600mg
• Fat: 25g
• Saturated Fat: 10g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 2g
• Protein: 40g
• Cholesterol: 150mg