Jewish-Style Braised Beef Brisket

READY IN: 4hrs 45mins




  • Preheat oven to 300°F Season brisket all over with salt and pepper.
  • Set a large stainless steel roasting pan over 2 burners set to medium-high heat.
  • Add oil, and heat until shimmering.
  • Add brisket and brown on both sides, about 6 minutes per side.
  • Transfer brisket to a work surface.
  • Add onion, carrot, celery, and garlic to roasting pan and cook, stirring, until just starting to brown in spots, about 6 minutes; season with salt.
  • Add wine and bring to a simmer while scraping up browned bits from bottom of pan.
  • Return brisket to roasting pan, nestling it among vegetables.
  • Add thyme and bay leaves to roasting pan and cover well with foil.
  • Cook at 300 on middle rack until fork-tender, 3 to 4 hours.
  • Transfer brisket to a work surface and let rest 30 minutes.
  • Skim fat from surface of braising liquid and season liquid with salt and pepper.
  • Discard thyme sprigs and bay leaves.
  • Slice brisket thinly against the grain.
  • Transfer back to braising liquid, making sure to submerge slices well.
  • Cover and let stand for 30 minutes in a warm place. Serve.
  • Brisket can be made up to 4 days ahead and refrigerated whole or sliced in its braising liquid. Reheat gently before serving.