There is nothing more sensational than sitting at a family dinner (especially Rosh Hashanah and Passover) and smelling the rich flavor of your family’s home-cooked brisket illuminate from inside the kitchen. Every household needs at least one family brisket recipe. This recipe should lead way to a mouth-watering and tender brisket that will leave your guests begging to come back to all your future dinner parties.
Below you will find a brisket recipe for our famous home-cooked brisket dish (the recipe has been simplified in bullet points so that all directions are covered):
BRISKET RECIPE INGREDIENTS
- A Six-Pound Beef Brisket
- 4 Tablespoons of Oil (Vegetable or Canola Preferred)
- 5 Teaspoons of Paprika (Smoked Paprika or Hungarian Preferred)
- 3 Garlic Cloves, minced
- 5 Large Carrots, chopped into one-inch pieces
- 4 Medium Onions (Yellow Preferred), diced into one-inch pieces
- 5 Teaspoons of Morton’s Kosher Salt
- 5 Teaspoons of Black Pepper
BRISKET RECIPE PREPARATION
- Preheat your oven to 400 degrees Fahrenheit.
- Once the oven has heated up, take a large baking pan (one big enough to hold your brisket) and heat 2 tablespoons of your oil in the pan for 8 minutes.
- Take a paper towel and pat your brisket until all the moisture on the brisket is gone.
- Season the brisket with salt and pepper all over, until the meat is covered. (The trick is to pinch the seasoning with your fingers and sprinkle along the brisket).
- Roast your brisket in the pan with the chopped carrots, uncovered, for 25 – 30 minutes.
- While your brisket is roasting in the oven, take out a large skillet and heat up the rest of your oil (2 tablespoons) on medium-high heat.
- Once the oil has heated up (usually takes 1 minute), throw in your onions.
- Stir the onions until they are softened.
- Sprinkle a little salt and pepper on your onions (1/8 teaspoons of each).
- Reduce the heat on your skillet and cook for an additional 15-20 minutes until the onions have developed a brownish tint.
- Stir in the garlic, paprika, salt and pepper. Mix for about 1-2 minutes, until fragrant.
- Stir in 2.5 cups of water and bring your pan to a boil.
- Spoon your onion mixture over the entire brisket. Cover the brisket, place back into the oven, and reduce the heat to 375 degrees Fahrenheit.
- Cook the brisket for 3.5 hours, until completely tender. (The brisket should fall apart with the touch of a fork).
- You’ll want to check the pan every half hour to look at the water level. If it looks like the brisket needs more water, feel free to pour in a 1/4 cup of water at a time.
- Once the brisket is done cooking, remove it from the oven and let it cool for an hour and a half. Remove the carrots and place them into a bowl, wrap in foil, and let cool overnight.
- Place the brisket on a large plate and the onion mixture in a separate bowl, both wrapped in foil. Let both cool overnight.
BRISKET RECIPE FINAL PREPARATION
- When it’s time to prepare your dish, heat up your oven to 350 degrees Fahrenheit.
- Discard the fat from the onion mixture, then add enough water to the mix so that you have 3 cups worth of mixture total.
- In a blender, blend the mixture until it turns into a gravy texture.
- Heat the gravy mixture in a small saucepan and cook until it’s simmering.
- Slice your brisket (against the grain) and place into a skillet with your chilled carrots.
- Heat the brisket and carrots over medium-high heat, until completely heated through (approx. 30 minutes).
- Serve the heated brisket and carrots with a side of your onion mixture gravy.
- Enjoy this delicious brisket recipe!
The Rabbi Arthur Schneier Park East Day School is a prestigious NYC Jewish Day School in the heart of New York City. Located in the Upper East Side, this Jewish Day School promotes academic growth through community and collaboration.