<h1 class="pgc-h-arrow-right" data-track="1" > a Kosher recipe with onion and carrot stew</h1>
<h1 class="pgc-h-arrow-right" data-track="2" > braised beef brisket is tender and wet, and it's delightful with thick carrot and onion sauce. </h1>
Browning beef brisket deepens its flavor.
The fully covered breast meat stewed helps absorb moisture.
The meat is sliced into thin slices and then dipped in the stew to help re-inject the juice.
Kosher brisket can be tender or wet, but usually not both, as the long cooking required to tender the meat can also dry it out. This recipe includes steps that help maximize juiciness while still delivering fresh and tender meat. If you want to shorten the time, try this recipe using our pressure cooker version.
<h1 class="pgc-h-arrow-right" data-track="27" > ingredient recipes</h1>
6 lbs (2.75 kg) whole brisket (see notes)
Kosher salt and freshly ground black pepper
2 tablespoons (30 ml) vegetable oil
2 pounds of yellow onion (1 kg; about 5 medium sizes), cut into 1/4 inch thick
1 pound of carrots (450 g; about 6 medium sizes), cut into large pieces
1/2 pound celery (225 g; about 4 large ribs), cut into large dice
6 medium clove garlic
1 cup (240 ml) of dry red wine
1/3 cup (80 ml) tomato sauce
1 (14 ounces; 400 grams) canned of peeled tomatoes, crushed by hand, along with the juice
4 sprigs of thyme
2 bay leaves
<h1 class="pgc-h-arrow-right" data-track="41" > approach</h1>
If using a stainless steel baking dish: Season the brisket with salt and pepper. Place a large stainless steel baking tray on the next 2 burners set to medium to high temperatures, add oil and heat to a low light. Add brisket and brown on both sides for about 6 minutes on each side. Transfer the breast meat to the workbench. Cook the onion, carrots, celery and garlic in a baking dish and stir until brown spots begin to appear, about 6 minutes, seasoning with salt. Add the wine and simmer over low heat while scraping off brown fragments from the bottom of the pan. Add the tomato sauce and tomatoes, put the brisket back in the baking dish, in the middle of the vegetables.
If using a disposable aluminum baking pan: Preheat the broiler and set the grill to the highest position. Season the brisket with salt and pepper, then place on a rack and on a side baking sheet. Roast the beef brisket and turn it once until both sides are brown, about 6 minutes on each side. Transfer the brisket to a disposable aluminum baking dish. Remove the rack from the baking sheet, pour the wine into the baking sheet, and scrape off any brown parts of the bottom. Meanwhile, in a large cast iron or stainless steel pan, heat the oil at medium or high temperatures until a shimmer is emitted. Add the onion, carrots, celery and garlic, cook, stir until brown spots begin to appear, about 6 minutes, season with salt. Add wine to the vegetables, then simmer over low heat, then add the tomato sauce and tomatoes. Scrape the vegetables together with the beef brisket into a baking dish.
Add thyme and bay leaves to a baking dish and cover with foil. Set the oven to 300°F (150°C) and cook the brisket on the middle rack until the forks are soft, 3 to 4 hours.
Transfer the brisket to the workbench and let stand for 30 minutes. Skim off the grease on the surface of the marinade and season with salt and pepper; discard the thyme sprigs and bay leaves. Cut the beef breast into thin slices on the grain and transfer back into the stew, making sure to submerge the slices well. Close the lid and let stand in a warm place for 30 minutes. serve. Breast meat can be prepared up to 4 days in advance and then refrigerated or sliced in a stew. Gently reheat before serving.