Classic Beef Brisket, Shabbat Style

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The Jewish Quarter

📍 Where this dish comes from: Old City of Jerusalem · The Jewish Quarter
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Classic Beef Brisket, Shabbat Style, plated and ready to serve

Brisket is the dish most closely tied to major Jewish holidays, and for good reason — a tough, affordable cut transformed through hours of patient braising into something genuinely worth building an entire meal around.

What You’ll Need

Ingredients for Classic Beef Brisket, Shabbat Style

Classic Beef Brisket, Shabbat Style

A whole beef brisket braised low and slow in a savory onion gravy until it falls apart at the touch of a fork.
Print Recipe
Prep Time: 20 minutes
Cook Time: 3 hours 30 minutes
Total Time: 3 hours 50 minutes
Course: Main Course
Cuisine: Jewish
Servings: 8 servings
Calories: 420kcal

Ingredients

  • 1 whole beef brisket 4–5 lbs
  • 2 tbsp olive oil
  • 3 onions sliced
  • 4 cloves garlic minced
  • 2 cups beef broth
  • 2 tbsp tomato paste
  • 1 tbsp granulated sugar substitute
  • 2 bay leaves
  • Salt and black pepper to taste

Instructions

  • Preheat oven to 325°F (165°C). Season brisket generously with salt and pepper.
  • Heat olive oil in a large Dutch oven over medium-high heat. Sear brisket 4–5 minutes per side, until deeply browned. Remove and set aside.
  • Add onions to the pot, cooking 10–12 minutes, until deeply caramelized. Add garlic and cook 1 minute more.
  • Stir in broth, tomato paste, and sugar substitute, scraping up any browned bits.
  • Return brisket to the pot, add bay leaves, cover, and transfer to the oven.
  • Braise 3 to 3 1/2 hours, until fork-tender.
  • Rest 15 minutes, then slice against the grain and serve with the onion gravy.

Nutrition

Serving: 1serving | Calories: 420kcal | Protein: 38g | Fat: 26g | Fiber: 2g
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Cooking Classic Beef Brisket, Shabbat Style in the kitchen

Health Benefits

  • Brisket is a rich source of protein, iron, and zinc.
  • A long, slow braise breaks down connective tissue without needing any breading or frying.
  • Caramelized onions build deep flavor into the gravy without any added sugar beyond a small amount of substitute.

Pairs Well With

  • Braised Red Cabbage, Sweet and Sour
  • Roasted Beet and Walnut Salad
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