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Jewish Oven Braised Brisket



  • 1 tablespoon oil
  • 1 large onion, chopped
  • 6 pounds beef brisket
  • 2 cups tomato sauce
  • 2 cups beef broth
  • 1 cup kosher for Passover red wine (not sweet)
  • 8 carrots, cut into large chunks
  • 12 potatoes, peeled and cut into large chunks


  1. Heat the oven to 350 degrees F.
  2. Place the oil in a large skillet and sauté the onion over medium heat until golden brown.
  3. Transfer the onions to the bottom of a large oven roaster with a cover.
  4. Add the potatoes and carrots to the roaster and place the brisket on top, fat side up.
  5. Combine the remaining ingredients and pour over the brisket.
  6. Cover and bake for 2 1/2 to 3 hours or until the brisket is very tender.
  7. Remove the pan from the oven and let cool 1/2 hour.
  8. Place the brisket on a cutting board, and slice the meat into thin (1/16") slices.
  9. Skim the fat from the gravy. If the gravy is not thick enough for your liking, puree some of the vegetables and add back to the gravy.
  10. Nestle the meat slices in the gravy, and refrigerate for several hours or overnight.
  11. Before serving, bring back to a simmer and cook for 1/2 hour.

Serves 6-8.

Shared by Lior in the newsletter 4-29-02.


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