Go Back
Ina Garten Jewish Brisket Recipe

Ina Garten Jewish Brisket Recipe

Looking for the perfect Ina Garten Jewish Brisket Recipe? You're in the right place! This classic dish is tender, flavorful, and easy.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Course Main Dish
Cuisine American
Servings 10
Calories 420 kcal

Equipment

  • Large Dutch oven or roasting pan
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons
  • Aluminum foil
  • Wooden spoon
  • Meat thermometer

Ingredients
  

  • 5 pounds beef brisket first cut
  • 2 tablespoons olive oil for searing
  • 3 large yellow onions sliced thin
  • 6 garlic cloves chopped finely
  • 1 cup dry red wine
  • 1 cup beef stock or broth
  • 3 tablespoons tomato paste for richness
  • 2 tablespoons brown sugar for balance
  • 1 tablespoon fresh thyme leaves
  • 2 bay leaves for extra flavor
  • Salt and black pepper to taste

Instructions
 

  • Take brisket out of the fridge early.
  • Let it sit for 30 minutes.
  • Pat it completely dry with paper towels.
  • Season both sides generously with salt.
  • Add plenty of black pepper too.
  • Trim excess fat if needed carefully.
  • Heat olive oil in your Dutch oven.
  • Make it very hot but not smoking.
  • Place brisket fat side down first.
  • Sear for 4 minutes until browned.
  • Flip and sear the other side.
  • This locks in all the juices.
  • Remove and set aside on a plate.
  • Add sliced onions to the same pot.
  • Use the leftover oil and drippings.
  • Cook onions for 10 minutes slowly.
  • Stir them often until they soften.
  • Add garlic and cook 2 minutes more.
  • The kitchen will smell absolutely amazing now.
  • Preheat your oven to 325°F now.
  • Add tomato paste to the onions.
  • Stir and cook for 1 minute.
  • Pour in the red wine slowly.
  • Scrape up all the brown bits.
  • Add beef stock, brown sugar, and thyme.
  • Drop in the bay leaves too.
  • Stir everything together well and bring to simmer.
  • Return brisket to the pot carefully.
  • The fat side should face up.
  • Spoon some sauce over the top.
  • Cover tightly with aluminum foil first.
  • Then add the lid for double coverage.
  • Place in the oven for 3 hours.
  • The meat needs slow, gentle cooking.
  • Remove from oven after 3 hours.
  • Let it rest for 20 minutes.
  • Transfer brisket to a cutting board.
  • Slice against the grain into pieces.
  • Make them about ¼ inch thick.
  • Return slices to the pot briefly.
  • Coat them with that delicious gravy.

Notes

  • Choose first-cut brisket for best results.
  • It has less fat than second cut.
  • Searing creates a flavorful brown crust.
  • Don't skip this important step ever.
  • Slice onions evenly for consistent cooking.
  • Use good quality red wine always.
  • Cheap wine makes the sauce bitter.
  • Let brisket rest before slicing it.
  • This keeps all the juices inside.
  • Make it a day ahead actually.
  • The flavors deepen and improve overnight.
  • Reheat gently in the sauce before serving.
  • Always slice against the grain correctly.
  • This makes every bite super tender.
Keyword Ina Garten Jewish Brisket Recipe