Kosher Beef Brisket Recipe: Perfect for the Holidays
November 25 2021
Written by Jewish Community Housing Corporation of Metropolitan NJ and from
This kosher beef brisket is made for special occasions like Hanukkah (which by the way, is just around the corner). If you’re looking for a new dish to serve family during those eight crazy nights, look no further! The hardworking chefs at JCHC’s Lester Senior Living have perfected this delicious beef brisket recipe perfect for the upcoming holiday season. The key to this recipe is cooking the brisket low and slow to break it down, resulting in a more tender piece of meat – yum.
Cook Time: Slow for at least 5-7 hours (perfect to start the night before).
3-4 lbs brisket, first or second cut with nice marbling
1/4 cup extra virgin olive oil, divided
1-2 large brown onions, peeled and sliced
Approx. 1 lb carrots, peeled and sliced
Approx. 1 lb celery, peeled and sliced
1 large can of tomatoes – whole, diced, or crushed
6 peeled whole garlic cloves
1/3 cup brown sugar
1/4 cup apple cider vinegar
1 1/3 cups beef or chicken broth, divided
Kosher salt and pepper
Preheat the oven to 350 degrees and rub all sides of the brisket with salt and pepper.
Turn your stove top on medium heat and heat a large skillet. Make sure there are 2 tbsp of olive oil in the skillet. When the olive oil is hot, brown the brisket on both sides.
While the brisket is on the skillet, pour canned tomatoes, garlic cloves, apple cider vinegar, brown sugar, salt, pepper and broth into a blender. Blend until the garlic is finely chopped and all ingredients are combined.
Remove brisket from the skillet and add onions and a couple more tbsps of olive oil if needed. Saute the sliced onions over medium heat until they’re soft and translucent.
Next, add the carrots and celery to the skillet and saute for another 5 minutes.
Transfer the vegetables onto a plate and add ½ cup of broth into the skillet and let it heat up. While it’s heating, use a spatula to gently scrape any browned bits and other juices sticking to the skillet. Once done, turn off the heat.
Grab a large roasting pan and pour about half of the tomato mixture from the blender into the pan.
Place the brisket in the pan on top of the tomato mixture.
Next, add the sauteed vegetables over top of the brisket, along with the heated broth and browned up bits.
Finally, pour the remaining tomato mixture over top.
Once assembled, cover the roasting pan with a layer of parchment paper, then a layer of foil.
Let the brisket roast in the oven for 5-7 hours – the longer the better! Brisket is ready when it can be shredded easily with a fork.
This recipe easily serves 6 – 8 people, and is a great leftover for at least a week!