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–+ servings

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.
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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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