Every family has that one dish that carries the flavor of generations — and for many, it’s brisket. Slow-roasted until meltingly tender, this beloved classic fills the kitchen with the comforting aroma of onions, garlic, and rosemary.
Bubbie’s Oven-Braised Brisket is the kind of recipe passed around on stained index cards and tucked into holiday cookbooks — deeply flavorful, made with love, and always the centerpiece of the table. Though it’s a traditional Passover dish, it’s too delicious to save for just once a year. The secret is in the spice rub and the long, gentle braise that coaxes out the meat’s natural richness. Be sure to plan ahead — chilling the brisket overnight lets the flavors deepen and makes slicing easier the next day.
INGREDIENTS:
2 tablespoons kosher salt
1 tablespoon Hungarian paprika
2 teaspoons garlic powder
1 teaspoon freshly ground black pepper
1 (4–5 lb.) beef brisket, cut in half widthwise
2 tablespoons olive oil
2 medium yellow onions, chopped
12 medium garlic cloves, crushed and peeled
6 tablespoons packed light brown sugar
2 tablespoons tomato paste
1 (14-1/2-ounce) can whole tomatoes, drained and chopped
2 stems fresh rosemary (6-inch)
1 bay leaf
1/4 cup cider or red wine vinegar
2 cups beef broth or water
METHOD:
Preheat oven to 325°F.
In a small bowl, combine salt, paprika, garlic powder, and pepper. Rub the spice mixture evenly over both pieces of brisket. Set aside to rest while preparing the vegetables.
Heat the olive oil in a large Dutch oven or heavy ovenproof pot over medium-high heat until shimmering. Brown the brisket pieces one at a time, about 5 minutes per side, until golden. Transfer to a plate and repeat with remaining piece.
Reduce heat to medium. Add onions, garlic, and brown sugar to the pot and cook, stirring frequently, until onions are soft and caramelized, about 10–12 minutes. Stir in tomato paste and cook for another 2 minutes.
Add tomatoes, rosemary, bay leaf, vinegar, and broth. Stir to combine and bring to a boil.
Return brisket to the pot, fat side up. Cover tightly and place in the oven. Braise for 1 hour, then remove, turn the meat so the pieces cook evenly, and continue braising for 1 1/2 to 2 hours more, or until the brisket is fork-tender.
Remove from oven and let brisket cool in its sauce for about 1 hour. Cover and refrigerate overnight. (This helps the flavors meld and makes slicing easier.)
The next day, heat oven to 325°F. Skim any hardened fat from the top of the sauce and discard the rosemary and bay leaf. Slice the brisket against the grain into 1/2-inch-thick pieces and return slices to the sauce. Cover and warm in the oven for 45 minutes, or until heated through.
Transfer to a platter and spoon the sauce generously over the meat.
SERVING SUGGESTIONS:
- Serve with roasted or mashed potatoes to soak up the rich sauce.
- Pair with honey-glazed carrots, roasted root vegetables, or braised cabbage for a traditional side.
- Slice leftovers thin for brisket sandwiches with horseradish or mustard on rye.
- Accompany with a crisp green salad or steamed asparagus for a balanced meal.
BUBBIE’S TIPS:
- Be patient. The secret to tender brisket is slow cooking and an overnight rest. The flavors deepen and the meat slices beautifully when chilled.
- Slice against the grain. Always cut brisket across the grain for the most tender texture.
- Save the sauce! Leftover sauce makes a rich gravy for potatoes or a base for beef stew.
- Make it ahead. Brisket only gets better after a day or two — perfect for holidays or entertaining. This brisket freezes beautifully for up to 3 months. Defrost in the refrigerator overnight, then reheat gently in the oven.
YIELD: 6 servings
