Classic Braised Brisket for Hanukkah

Ingredients

• 4 pounds beef brisket, flat cut, trimmed
• 2 teaspoons kosher salt
• 1 teaspoon black pepper, freshly ground
• 2 tablespoons vegetable oil
• 3 large yellow onions, sliced
• 4 carrots, peeled and cut into 2-inch chunks
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 cup dry red wine
• 2 cups beef stock
• 2 tablespoons honey
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon paprika

Method

1. 1

   Pat the brisket dry with paper towels and season all over with kosher salt and black pepper.

2. 2

   Heat the vegetable oil in a large Dutch oven over medium-high heat until shimmering.

3. 3

   Sear the brisket 4 to 5 minutes per side until deeply browned, then transfer to a plate.

   4:00 · Sear brisket
4. 4

   Add the sliced onions and carrots to the pot and cook, stirring occasionally, until the onions soften and begin to caramelize, about 10 minutes.

   10:00 · Soften onions and carrots
5. 5

   Stir in the garlic and tomato paste and cook until fragrant, about 1 minute.

   1:00 · Cook garlic and tomato paste
6. 6

   Pour in the red wine and simmer, scraping the bottom of the pot, until reduced by half, about 5 minutes.

   5:00 · Reduce wine
7. 7

   Stir in the beef stock, honey, bay leaves, thyme, and paprika.

8. 8

   Return the brisket to the pot, nestling it into the liquid, and bring to a gentle simmer.

9. 9

   Cover and transfer to a 300°F oven, braising until the brisket is fork-tender, about 3 1/2 hours.

   3:30:00 · Braise brisket
10. 10

    Remove the brisket from the pot and let rest 15 minutes before slicing against the grain.

11. 11

    Skim excess fat from the braising liquid and simmer uncovered until slightly thickened, about 10 minutes.

    10:00 · Reduce gravy
12. 12

    Discard the bay leaves, return the sliced brisket to the pot to warm through in the gravy, and serve.