Jewish-Style Braised Brisket With Onions and Carrots Recipe
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Category
Mains
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Cusine
Kosher
What do you need?
How to make?
Ingredients
3-4 pound beef brisket
2 tablespoons vegetable oil
2 large onions, sliced
4 cloves garlic, minced
1 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon dried oregano
1/4 teaspoon ground cinnamon
Salt and freshly ground black pepper to taste
3 cups beef broth or stock
2 tablespoons tomato paste
2 bay leaves
6 carrots, peeled and cut into 1 inch pieces
Directions
Season brisket all over with salt and pepper. Set a large stainless steel roasting pan over 2 burners set to medium-high heat, add oil, and heat until shimmering. Add brisket and brown on both sides, about 6 minutes per side. Transfer brisket to a work surface. Add onion, carrot, celery, and garlic to roasting pan and cook, stirring, until just starting to brown in spots, about 6 minutes; season with salt. Add wine and bring to a simmer while scraping up browned bits from bottom of pan. Stir in tomatoes and ketchup and return brisket to roasting pan, nestling it among vegetables.