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Jake Cohen's 'Jew-mami' Braised Brisket

Jake Cohen's 'Jew-mami' Braised Brisket

Yield: 10-12 servings

Ingredients

1 5-6 lb (2.25-2.7 kgs) beef brisket, fat cap intact

Kosher Salt

Freshly ground black pepper

3 tablespoons vegetable oil

2 lbs (908 grams) sweet onions, thinly sliced

1 lb (454 grams) cremini mushrooms, thinly sliced

6 garlic cloves, smashed & peeled

1 can tomato paste (156ml)

2 cups dry red wine

796ml can crushed tomatoes

¼ cup soy sauce or liquid aminos (see note)

¼ cup balsamic vinegar

1 lb (454 grams) carrots, scrubbed & cut into 1” pieces

4 fresh or dried bay leaves

4 sprigs thyme

2 sprigs rosemary

Directions

  1. Preheat oven to 325 F.
  2. Season each side of brisket with 2 heavy pinches each of salt and pepper. In a large Dutch oven, heat vegetable oil over medium-high heat. Sear the brisket, turning it as needed, until golden brown on all sides, 15-20 minutes. Transfer brisket to a platter.
  3. Reduce heat to medium and add onion, mushrooms & garlic to pot. Cook, stirring often, until softened and lightly caramelized, 10-15 minutes. Add tomato paste, stirring to coat vegetables, and cook until lightly caramelized, 2-3 minutes. Add wine. Stir continuously with wooden spoon for 1 minute, scraping up any brown bits on bottom of pot.
  4. Stir in crushed tomatoes, soy sauce, vinegar, carrots, 2 heavy pinches each salt and pepper, then return brisket to pot. Tie together bay leaves, rosemary & thyme with butcher’s twine and nestle into pot. Bring to a simmer, then cover and transfer to oven. Cook for 3-3 ½ hours, until brisket is very tender when pierced with a fork. Remove from oven and let cool completely, then refrigerate overnight.
  5. Next day, skim off and discard fat, if desired. Transfer brisket to cutting board and cut it against the grain into ¼” thick slices. (Perpendicular to meat fibres) Return meat to sauce and heat over medium until warmed through. Taste and add more salt & pepper to taste. Serve!


Recipe adapted from I Could Nosh by Jake Cohen

Josh’s notes:

  • If avoiding kitniyot during Passover, use liquid aminos instead of soy sauce
  • An oval Dutch oven is ideal to fit the brisket, but if needed, cut brisket in half and sear in batches. Just make sure all the brisket is submerged in braising liquid while cooking.
  • Herbs don’t have to be tied. Just be prepared to fish out stems and bay leaves afterwards. 
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