Cooking Guide
Traditional Jewish Brisket
A classic Ashkenazi Jewish brisket, slowly braised with onions, garlic, carrots, tomato paste, and red wine until fork-tender. The centerpiece of many Shabbat dinners and Jewish holidays, prized for its rich flavor and for improving after resting overnight.
- Jewish
- Main
- Contains
- fish
- paleo
- gluten-free
- dairy-free
Cooking Guide
Step 1
1Pat the brisket dry, season generously with the kosher salt and pepper, and let sit for 30 minutes.
The Why
Letting the salt sit on the surface before searing draws out moisture that reabsorbs seasoned, and gives the surface time to dry — both help build a better sear.
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Version history
- v1current7/27/2026