Jewish
Slow-Braised Onion and Paprika Beef Brisket
This brisket is seared for flavor, then tightly braised with onions, carrots, tomato juice, and stock until the meat turns sliceable and silky. Returning the sliced meat to its juices at the end keeps even a lean flat cut moist instead of stringy.
Gluten-FreeDairy-FreeHigh ProteinSlow-CookedMake AheadComfort Food
At a Glance
- Time
- 3 hr 45 mins
- Serves
- 6 to 8
- Cost
- High
- Cuisine
- Jewish
- Dietary fit
- Gluten-Free, Dairy-Free
Instructions
- Heat the oven to 300°F. Pat the brisket dry and season it with the salt and pepper. Heat the oil in a Dutch oven and sear the brisket for 4 to 5 minutes per side until a dark brown crust forms, then transfer it to a plate.
- Lower the heat and add the onions, carrots, celery, and garlic. Cook for 8 to 10 minutes until the vegetables soften and start to pick up color, then stir in the tomato paste and cook for 1 minute more.
- Pour in the wine, tomato juice, beef stock, and vinegar, then add the bay leaves and oregano. Return the brisket to the pot, cover tightly, and braise for about 3 1/2 hours until the meat is tender enough to slice without falling apart.
- Transfer the brisket to a board and slice it against the grain. Spoon some of the braising liquid over the meat, return the slices to the pot for a few minutes, and serve once the meat looks glossy and fully moistened.
Adaptations
Works As Written- Gluten-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Dairy-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Vegetarian: Not Vegetarian Not adaptable; this recipe is built around meat, poultry, or seafood.
How to adapt: Naturally gluten-free and dairy-free as written if the stock and tomato juice are certified GF.