18 Brisket Recipe Jewish Style Experience Culinary Bliss Now!

Ingredients:

For the brisket:

• 4-5 pounds beef brisket
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 2 onions, chopped
• 2 cups beef broth
• 1 cup dry red wine
• 1 tablespoon dried thyme
• 1 tablespoon dried rosemary
• Salt and pepper to taste

For the sauce:

• 2 tablespoons olive oil
• 2 onions, chopped
• 2 cloves garlic, minced
• 1 cup ketchup
• 1 cup brown sugar
• 1/4 cup apple cider vinegar
• 1 tablespoon Worcestershire sauce
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 325 degrees Fahrenheit.
2. In a large Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add in the onions and garlic, and cook until they are softened, about 5 minutes.
3. Season the brisket with salt, pepper, dried thyme, and dried rosemary.
4. Add the seasoned brisket to the Dutch oven and sear on each side for about 5 minutes, until browned.
5. Remove the brisket from the Dutch oven and set aside.
6. In the same Dutch oven, add in the beef broth and red wine. Bring to a boil, scraping up any browned bits from the bottom of the pan.
7. Return the brisket to the Dutch oven and cover with the liquid.
8. Cover the Dutch oven and place in the preheated oven. Cook for 3-4 hours, until the brisket is tender and can easily be pulled apart with a fork.
9. While the brisket is cooking, make the sauce. In a separate saucepan, heat 2 tablespoons of olive oil over medium heat. Add in the onions and garlic, and cook until they are softened, about 5 minutes.
10. Add in the ketchup, brown sugar, apple cider vinegar, and Worcestershire sauce. Stir to combine and bring to a simmer.
11. Cover the saucepan and let it cook for about 30 minutes, until the flavors have melded together.
12. Once the brisket is finished cooking, remove it from the Dutch oven and let it rest for 10 minutes before slicing.
13. Serve the brisket with the sauce on the side, or pour the sauce over the sliced brisket.

Additional Tips:

• To make this dish even more authentic, use a kosher beef brisket.
• For a tangier flavor, add a splash of apple cider vinegar to the cooking liquid before placing it in the oven.
• If you prefer a spicier sauce, add a pinch of cayenne pepper to the sauce mixture.
• Leftover brisket can be stored in an airtight container in the fridge for up to 3 days, or frozen for up to 3 months.

Conclusion:

This Jewish-style brisket recipe is a true crowd-pleaser and will surely become a family favorite. The slow cooking process allows the flavors to really develop and creates a tender, melt-in-your-mouth texture. Serve this dish with your favorite side dishes, such as roasted vegetables or mashed potatoes, for a complete and satisfying meal. Enjoy the taste of tradition with this delicious Jewish-style brisket recipe.

HTML Code:

<h2>Ingredients:</h2>

<h3>For the brisket:</h3>

<ul>

<li><b>4-5 pounds</b> beef brisket</li>

<li><b>2 tablespoons</b> olive oil</li>

<li><b>2 cloves</b> garlic, minced</li>

<li><b>2 onions,</b> chopped</li>

<li><b>2 cups</b> beef broth</li>

<li><b>1 cup</b> dry red wine</li>

<li><b>1 tablespoon</b> dried thyme</li>

<li><b>1 tablespoon</b> dried rosemary</li>

<li><b>Salt and pepper</b> to taste</li>

</ul>

<h3>For the sauce:</h3>

<ul>

<li><b>2 tablespoons</b> olive oil</li>

<li><b>2 onions,</b> chopped</li>

<li><b>2 cloves</b> garlic, minced</li>

<li><b>1 cup</b> ketchup</li>

<li><b>1 cup</b> brown sugar</li>

<li><b>1/4 cup</b> apple cider vinegar</li>

<li><b>1 tablespoon</b> Worcestershire sauce</li>

<li><b>Salt and pepper</b> to taste</li>

</ul>

<h2>Instructions:</h2>

<ol>

<li>Preheat your oven to <b>325 degrees Fahrenheit</b>.</li>

<li>In a large Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add in the onions and garlic, and cook until they are softened, about 5 minutes.</li>

<li>Season the brisket with salt, pepper, dried thyme, and dried rosemary.</li>

<li>Add the seasoned brisket to the Dutch oven and sear on each side for about 5 minutes, until browned.</li>

<li>Remove the brisket from the Dutch oven and set aside.</li>

<li>In the same Dutch oven, add in the beef broth and red wine. Bring to a boil, scraping up any browned bits from the bottom of the pan.</li>

<li>Return the brisket to the Dutch oven and cover with the liquid.</li>

<li>Cover the Dutch oven and place in the preheated oven. Cook for 3-4 hours, until the brisket is tender and can easily be pulled apart with a fork.</li>

<li>While the brisket is cooking, make the sauce. In a separate saucepan, heat 2 tablespoons of olive oil over medium heat. Add in the onions and garlic, and cook until they are softened, about 5 minutes.</li>

<li>Add in the ketchup, brown sugar, apple cider vinegar, and Worcestershire sauce. Stir to combine and bring to a simmer.</li>

<li>Cover the saucepan and let it cook for about 30 minutes, until the flavors have melded together.</li>

<li>Once the brisket is finished cooking, remove it from the Dutch oven and let it rest for 10 minutes before slicing.</li>

<li>Serve the brisket with the sauce on the side, or pour the sauce over the sliced brisket.</li>

</ol>

<h2>Additional Tips:</h2>

<ul>

<li>To make this dish even more authentic, use a kosher beef brisket.</li>

<li>For a tangier flavor, add a splash of apple cider vinegar to the cooking liquid before placing it in the oven.</li>

<li>If you prefer a spicier sauce, add a pinch of cayenne pepper to the sauce mixture.</li>

<li>Leftover brisket can be stored in an airtight container in the fridge for up to 3 days, or frozen for up to 3 months.</li>

</ul>

<h2>Conclusion:</h2>

This Jewish-style brisket recipe is a true crowd-pleaser and will surely become a family favorite. The slow cooking process allows the flavors to really develop and creates a tender, melt-in-your-mouth texture. Serve this dish with your favorite side dishes, such as roasted vegetables or mashed potatoes, for a complete and satisfying meal. Enjoy the taste of tradition with this delicious Jewish-style brisket recipe.