I just had this brisket last night and had to get the recipe. It was delicious. Laura got it from a cooking class she took at King's Cooking Studio. For the tomato sauce, she uses Rao's brand. If carrots are desired, add when meat goes into the oven. If potatoes are desired, add to the meat halfway through cooking time. This freezes well.
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Units: US | Metric
- 4 -5 lbs beef, brisket. 1st cut
- 1/2 cup flour
- coarse salt
- fresh ground black pepper
- vegetable oil, as needed
- 2 large garlic cloves, minced
- 2 -3 tablespoons cider vinegar
- 2 -3 tablespoons dark brown sugar
- 16 ounces tomato sauce (Rao's brand is very good)
- 2 -3 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 6 ounces chili sauce
- 3/4-1 cup water, boiling
- 2 bay leaves
- 1/2-3/4 teaspoon dried thyme, crushed
- 2 -3 onions, Bermuda variety is nice and so is Spanish, cut into 1/2 inch slices
- carrot (optional)
- potato, red bliss (optional)
- 1Preheat oven to 350 degrees F.
- 2Wipe the brisket with damp paper toweling.
- 3Combine flour, salt and pepper and dredge the meat in the seasoned flour.
- 4Heat the oil in large roasting pan with a cover ( a thin blue enamel roaster is fine- just make sure it is an oven-proof pot and lid).
- 5Brown the meat, starting fat side down, on both sides to seal in the juices.
- 6Spread the garlic over the top of the meat, pour the vinegar over, letting it drip into the pan, then add all the remaining ingredients, except the onions.
- 7Bring to a slow boil, basting the meat until the ingredients are blended.
- 8Cover the pan and place the meat in the oven for 2 to 2 1/2 hours until meat is almost tender, continuing to baste occasionally, adding small amount of boiling water as needed.
- 9Towards the end of the braising time, lay the onions in a single layer over the top of the meat. Extra onions may be placed around the meat; baste with the gravy, cover the pan and return to the oven for about 20 more minutes or until the onions are tender.
- 10Adjust the seasonings.
- 11Let meat stand for 1/2 an hour at room temperature before slicing against the grain.
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Nutritional Facts for Laura's Shabbat Braised Brisket of Beef
Serving Size: 1 (405 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 387.5
- Calories from Fat 74
- Total Fat 8.2 g
- Saturated Fat 2.7 g
- Cholesterol 131.9 mg
- Sodium 779.3 mg
- Total Carbohydrate 22.2 g
- Dietary Fiber 2.7 g
- Sugars 10.2 g
- Protein 52.6 g