American · Dinner
New York Jewish Braised Brisket
A New York Jewish table classic, beef brisket slow-braised in a sweet onion and tomato gravy until fork-tender and deeply savoury, served with roasted potatoes and carrots.
$$
20 minsPrep
3 hrs 30 minsCook
3 hrs 50 minsTotal
MediumLevel
Nutrition per serving
685Calories
48gProtein
32gFat
48gCarbs
12gSugar
6gFiber
890mgSodium
125mgChol
Goes well with
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international
Instructions
1
1.
2
Prep
Pat brisket dry, season all sides with salt and pepper. Thinly slice onions, mince garlic. Quarter potatoes, cut carrots into 4cm pieces. Mix tomato paste, crushed tomatoes, stock, sugar, vinegar, paprika, thyme, bay leaves.
2.
3
Sear
Heat 2 tbsp vegetable oil in a large oven-safe pot over high heat. Sear brisket 3-4 minutes per side until deep mahogany crust forms. Remove and set aside. Preheat oven to 160C.
3.
4
Saute
Reduce heat to medium, add onions. Cook 10-12 minutes until deeply golden and caramelised. Add garlic and tomato paste; cook 2 minutes until fragrant.
4.
5
Build
Pour in tomato mixture and stir. Return brisket fat-side up, at least two-thirds submerged. Cover tightly and braise at 160C for 3-3.5 hours until fork-tender.
5.
6
Roast
After 2.5 hours braising, toss potatoes and carrots with olive oil, salt, and pepper. Roast on a tray at 200C for final 35 minutes until golden.
6. Slice and plate: Remove brisket, slice against the grain into 1cm slices. Return to gravy to warm. Plate with gravy, roasted potatoes and carrots.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 900g (31.7 oz) beef brisket
- 2 large white onions
- 3 garlic cloves
- 400g (14.1 oz / 1 can) canned crushed tomatoes
- 2 tbsp tomato paste
- 1 tbsp brown sugar
- 1 tbsp apple cider vinegar
- 200ml (3/4 cup + 1 tbsp) beef stock
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1.5 tsp salt
- 0.75 tsp black pepper
- 2 bay leaves
- 5 tbsp vegetable oil
- 400g (14.1 oz) Maris Piper potatoes
- 2 medium carrots
- 1.5 tbsp olive oil