I call it “Jewish” because brisket is the centerpiece of many Jewish holidays. And unlike a brisket cooked on a smoker, this one is made in the oven (and a great reason to buy a big Dutch oven if you don’t already have one). And as great as it is for dinner, it’s fantastic and arguably better the next day for everything else.
- 5 tablespoons oil
- One 5-7 pound beef brisket
- 4 garlic cloves, minced
- 3 large yellow onions, thinly sliced
- One 12-ounce can tomato paste
- 3/4 cup brown sugar
- 1/2 cup soy sauce
- 2 tablespoons Dijon mustard
- 1 tablespoons smoked paprika
- 2 cups beef stock
- Preheat the oven to 350°F.
- Heat 2 tablespoons of the oil over medium- high heat in a heavy pot (such as cast iron or a Dutch oven) large enough to hold the brisket.
- Add the brisket and brown on both sides, 5 to 7 minutes per side.
- Transfer the brisket to a platter and pour away the excess fat from the pot.
- Combine the remaining 3 tablespoons of oil with the garlic in a small bowl, and when brisket is cool enough to touch, rub the garlic mixture over the brisket, top and bottom.
- Put half of the onions in the bottom of the pot and place the brisket on top.
- Combine all the remaining ingredients, except the remaining onions and the stock, in a medium bowl. Mix well and spoon over the top of the brisket, then top with the onions.
- Pour the stock around the outside of brisket, cover with a lid or very tightly with foil, and bake for 4 to 5 hours, until fork- tender (start checking after about 3 ½ hours). Oh, and don’t be shocked by how much it shrinks.
- Transfer to a cutting board, cover loosely with foil, and let rest for about 20 minutes before slicing.
- Slice across the grain to serve— always across the grain (this is true for any protein), as that will shorten up the fibers and make it more tender to eat.