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This Jewish braised brisket recipe is one that my family has been making for years! We enjoy it at every holiday from Passover to Rosh Hashanah and Hanukkah. Slow-cooked with vegetables until fall-apart tender and served with a sweet and savory sauce, it’s a hearty main course that serves as a showstopping centerpiece on any table.
Nanny’s Braised Brisket Recipe
Growing up, my Nanny made her beef brisket recipe for every special family gathering. It is the definition of comfort food to me, and now, I make it for my own family. However, over the years, I’ve made it my own, giving the original recipe a bit of a better-for-you twist.
Unlike my slow cooker brisket, this recipe starts with beef brisket and root vegetables, but I use date syrup and often swap out the soup mix for a more modern spin. Slow-cooked on the stovetop, the beef turns out perfectly tender, and the red wine gravy takes it over the top. Simple yet delicious, it’s great on its own, but I pair it with gluten-free potato latkes, gluten-free matzo ball soup, or my mother-in-law’s challah bread recipe for a nostalgic, family-friendly meal everyone loves.
Ingredients and Notes
*Scroll down to the recipe card for the full recipe and ingredient list!
- Brisket: I use a 4-5 pound brisket for this recipe. Look for a fairly uniform cut with lots of marbling for the best results.
- Seasonings: Salt, black pepper, paprika, and turmeric give the meat a savory, punchy flavor with just a hint of heat.
- Veggies: Onions, garlic, carrots, leeks, and potatoes infuse the meat with a sweet, pungent taste and transform this dish into a complete meal. I like to use a mix of yellow and red onions for extra flavor and pretty color!
- Sauce: Beef broth, red wine, date syrup, Worcestershire sauce, Dijon mustard, and onion soup mix create a thick, sweet, savory sauce with lots of depth. Use a dry, full-bodied wine such as Cabernet Sauvignon.
Ingredient Swaps
- No date syrup? Use honey or maple syrup instead.
- No onion soup mix? Make your own by combining ½ cup of crispy onions, 1 teaspoon of onion powder, and salt to taste.
- Prefer not to cook with wine? Use beef stock instead.
Where I Buy My Meat
- Wild-Caught Seafood
- 100% Grass-Fed, Grass-Finished Beef
- Free-Range Organic Chicken
- Humanely Raised Pork
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How to Make Braised Brisket
Because brisket is a large, tougher cut of meat, it requires a low, slow cooking process. The steps are pretty hands-off, but the recipe does require a couple of hours. So, make sure to read through the recipe and plan accordingly!
- Prep the brisket: Pat the meat dry on all sides, and season it generously. I like to use my hands to really press the seasonings into the meat and make sure they stick!
- Sear the meat: Next, heat olive oil in a large Dutch oven or roasting pan, and sear the whole brisket on all sides over medium-high heat. Once deeply golden brown, set the brisket aside.
- Cook the aromatics: In the same pot, add the onions and leeks (if using), and sauté just until they’re softened and golden. Add the garlic cloves and continue to cook until fragrant.
- Make the sauce: In the meantime, whisk the sauce ingredients in a bowl. Give it a quick taste test and adjust as needed.
- Combine: Return the brisket to the pot along with the carrots and potatoes (if using). Pour the sauce over the brisket, and add bay leaves and thyme to the pot.
- Cook: Cover the pot with a tight-fitting lid or aluminum foil, and transfer it to the oven.
- Slice and cook: Transfer the brisket to a cutting board, and slice it against the grain. I also like to take a second to scrape any browned bits from the bottom of the pan. Return it to the sauce, and continue to cook until the meat is fork-tender. It should reach an internal temperature between 195°F and 205°F.
- Serve: Let the brisket rest. This allows the natural juices to redistribute, keeping it tender and juicy. Then, slice against the grain, spoon the braising liquid over the cooked brisket, garnish with a sprinkle of parsley, and enjoy warm!
Create Crispy Pieces
I like to uncover my brisket in the last 20-30 minutes of cooking to get nice crispy pieces! It’s optional but so delicious.
Kitchen Tools I Use
- Tongs
- Dutch Oven
Tips for the Best Braised Brisket
- Season generously. Brisket is a large cut of meat, so don’t be shy with the salt and spices. Make sure to season all sides before searing.
- Don’t skip the sear. Browning the brisket deeply on all sides adds a ton of savory flavor to both the meat and the finished sauce.
- Pay attention to balance. Date syrup is rich, so the sauce needs an acid (vinegar or lemon juice) to brighten it up. Adjust the flavor as needed, adding more lemon juice or vinegar for brightness, more sweetener if desired, or just a dash of salt and pepper.
- Skip the oven. You can cook the brisket entirely on the stovetop, letting it simmer over medium heat. This is super helpful if you’re preparing a big meal and need the oven space! However, if possible, I prefer roasting because it makes the meat more tender.
- Keep the pot tightly covered. A tight-fitting lid traps steam and moisture in the Dutch oven, preventing moisture loss and creating the moist environment needed to tenderize tough cuts like brisket by allowing the collagen to break down and melt into the meat.
- Slice against the grain. This shortens the muscle fibers and makes each bite more tender. The direction of the grain can be easier to see before cooking, so take note of it when prepping the meat.
- Cook until fork-tender, not just according to the clock. Briskets vary in size and thickness, so the cooking time is a guideline. If the meat still feels tough, it needs more time. It should be easy to pierce with a fork when it’s ready.
More Comforting Beef Recipes
- My Favorite Shredded Beef
- Instant Pot Corned Beef and Cabbage
- Instant Pot Beef Short Ribs
- Instant Pot Pot Roast
Perfect Holiday Braised Brisket
A spin on Nanny’s brisket, this recipe delivers a deeply flavorful, slow-braised brisket with caramelized onions, tender vegetables, and a rich, sweet-savory sauce. It's the perfect cozy holiday centerpiece with a modern, clean twist.
Ingredients
For the Brisket:
- 1 (4-5 lb) brisket
- Salt to taste
- Black pepper to taste
- Paprika to taste
- Turmeric to taste
Aromatics & Vegetables:
- 3 large onions sliced or cut into wedges
- 4-6 cloves garlic smashed
- 3 carrots cut into chunks
- 1-2 leeks cleaned ansd sliced (optional)
For the Sauce:
- 1 1/2 cups beef broth
- 1/2 cup red wine
- ½ cup date syrup more as needed (can sub honey/maple syrup)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 packet onion soup mix or homemade substitute*
Herbs:
- 2-3 bay leaves
- 1 small bunch fresh thyme or 1 teaspoon dried
For Cooking:
- 3-4 tablespoons olive oil
Instructions
Prep the Brisket:
- Pat the brisket dry. Season generously on all sides with salt, pepper, turmeric and paprika.
Sear the Meat:
- Heat olive oil in a large Dutch oven over medium-high heat. Sear the brisket on all sides until deeply browned, then remove and set aside.
Cook the Aromatics:
- In the same pot, add the onions (and leeks, if using). Sauté until softened and lightly golden. Add the garlic and cook for 1 minute, until fragrant.
Make the Sauce:
- On a bowl, whisk together the beef broth, date syrup, Worcestershire sauce, Dijon mustard, red wine, and onion soup mix.
Taste and Adjust:
- Optionally, add a touch of lemon juice or vinegar for brightness, a touch more sweetener if you want it sweeter, and adjust the salt and pepper if desired.
Assemble:
- Return the brisket to the pot. Add carrots (and potatoes, if using).
- Pour the sauce over the brisket. Add bay leaves and thyme.
- Cover with a tight-fitting lid and transfer to a 375°F oven and cook for 1 hour, then remove brisket, slice against the grain, return to the sauce, and cook for an additional 1 hour or longer, until fork-tender. Uncover for the last 20-30 minutes to get the nice crispy pieces!
To Serve:
- Let the brisket sit for 20 minutes before slicing across the grain.
- Spoon the sauce and vegetables over the sliced brisket.
- Garnish with fresh parsley if desired.
Notes
- *Homemade onion soup mix: ½ cup crispy onions, 1 teaspoon onion powder, salt to taste.Â
- Flavor upgrade: A mix of yellow + red onions adds extra depth and color.
- Note: You can cook this fully on the stovetop, but I find the meat is more tender in the oven.
- Cook Time: Thicker briskets will need a little more time!
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Storage: Store leftover brisket with the sauce and vegetables in an airtight container in the fridge for up to 4 days. For longer storage, freeze leftovers for up to 3 months. Thaw overnight in the refrigerator, then reheat gently on the stovetop or in a covered baking dish just until warmed through.Â
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Nutrition
Serving: 1servingCalories: 845kcalCarbohydrates: 44gProtein: 81gFat: 35gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 18gCholesterol: 234mgSodium: 1382mgPotassium: 1680mgFiber: 4gSugar: 30gVitamin A: 6321IUVitamin C: 12mgCalcium: 91mgIron: 9mg
