This Jewish-style brisket is so delicious. It reminds me so much of the brisket my Grandma Boden would make. The sauce/gravy is everything!
Recipe adapted from Sam Zien.
- 5 TBSP oil
- 5-7 lb. brisket
- 4 garlic cloves, minced
- 3 large onions, thinly sliced
- 12 oz. tomato paste
- 3/4 c. brown sugar
- 1/2 c. soy sauce
- 2 TBSP Dijon mustard
- 1 TBSP smoked paprika
- 4 c. beef stock
- Preheat oven to 350.
- Heat 2 TBSP of the oil over medium-high heat in a Dutch oven.
- Add the brisket and brown on both sides, 5-7 minutes per side.
- Transfer brisket to a platter and drain excess fat.
- Combine remaining 3 TBSP oil with the garlic in a small bowl; when brisket is cool enough to touch, rub the garlic mixture over the brisket, top and bottom.
- Put half the onions in the bottom of the Dutch oven and place the brisket on top.
- Combine the remaining ingredients, except the remaining onions and stock, in a medium bowl. Mix well and spoon over the top of the brisket, then top with onions.
- Pour the stock around the outside of the brisket, cover with a lid or very tightly with foil, and bake for 4-5 hours, until fork-tender (start checking at 3.5 hours).
- Transfer to cutting board, cover loosely with foil, and let rest for about 20 minutes. Then slice across the grain.