How to Make Holiday Brisket, With GIFs!


What is brisket? It’s a cut of meat from the breast or the lower chest of the beef. The brisket cut is one of the nine prime cuts of beef. Since this cut of meat has a lot of muscle tissue (it supports 60 percent of the cattle’s body weight), it must be cooked for long periods of time to tenderize the connective tissue.

In traditional Jewish cooking, brisket is very popular. We love brisket, especially on holidays. It’s served as a main course, usually on Rosh Hashanah, Passover and Shabbat. Its popularity for Ashkenazi Jews is both for kosher and economic reasons.

Since this meat needs to be cooked for a long time, it is obviously a cheaper cut. It is usually slow cooked or braised. Pastrami is made out of the brisket cut which is spiced and then smoked.

This recipe is great, since it’s a one pot wonder. Everything is done in the Dutch oven, so it’s easy to clean up. A lot of the time—especially when braising things—all the aromatics get thrown out and only the meat is eaten. Here I have incorporated all the veggies into a sauce, which is rich, flavorful and delicious! Enjoy!


First, gather your ingredients:

2 tbsp olive oil

3-5 lb brisket with one fatty side

salt and pepper to taste

1 large carrot

3 celery stalks

1 large onion

3-4 garlic cloves, peeled

3 bay leaves

15 peppercorns

1, 16oz can whole tomatoes

1 tsp Worcestershire sauce

2 cups beef broth

Now, let’s get started!

1. Preheat the oven to 325 degrees Fahrenheit. Slice carrot and celery. Peel and quarter onion.

carrots celery

2. In a Dutch oven, heat the olive oil over high heat. Season the brisket with salt and pepper. Place carefully into the pan with the fatty side down. Brown both sides, about 5 minutes each, ending with brisket fatty side up.

brisket-left brisket-right

3. Add onion, carrot, celery, garlic cloves, bay leaves and peppercorns. Season with salt and pepper and cook for two minutes.

left-veggies-add peppercorn-right

4. Add canned tomatoes and Worcestershire sauce. Cover with the stock and bring mixture to a boil.

left-tomatoes right-stock

5. Close lid and transfer into the oven for 3 1/2 hours. Make sure the meat is fork tender. Remove brisket and slice against the grain in thin slices.


6. Remove the bay leaves from the veggie mixture. Blend with an immersion blender or food processor until smooth.


7. Spoon the blended sauce over brisket and serve immediately. Enjoy!


Check out this other recipe with GIFs:


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