Mamaleh's Brisket
A tender braised beef brisket cooked low and slow with aromatic vegetables, Concord grape wine, and herbs in a rich chicken broth. This traditional Jewish recipe yields a flavorful, melt-in-your-mouth meat perfect for special occasions.
Ingredients
- •1 piece beef brisket
- •1 tablespoon freshly ground black pepper
- •¼ cup Diamond Crystal or Morton kosher salt
- •¼ cup schmaltz or vegetable oil
- •2 large onions
- •5 large carrots
- •5 stalks celery
- •1½ cups Concord grape wine or juice
- •2 heads garlic
- •8 sprigs thyme
- •4 leaves bay leaves
- •2 tablespoons black peppercorns
- •3 quarts low-sodium chicken broth
Cooking Instructions
- 1.
Season brisket all over with ground pepper and 1/4 cup Diamond Crystal or 2 tablespoons plus 2 teaspoons Morton salt, rubbing into the grain. Wrap tightly in plastic and chill at least 3 hours and up to 3 days.
180 min
- 2.
Place a rack in lower third of oven; preheat to 275°F. Heat schmaltz in a large roasting pan set over 2 burners on high. Unwrap brisket; cook, reducing heat if needed, until browned, 7-10 minutes per side. Transfer to a baking sheet.
20 min
- 3.
Reduce heat to medium-high. Add onions, carrots, and celery to pan; season with salt. Cook, stirring occasionally, until browned and just softened, 15-18 minutes. Add wine, bring to a boil, and cook until evaporated, 8-10 minutes. Add garlic, thyme, bay leaves, peppercorns, and broth; bring to a boil. Nestle brisket into aromatics and cover tightly with foil; braise in oven until meat is very tender but still holds its shape, 2-3 hours. Let cool, then chill at least 8 hours and up to 2 days.
180 min
- 4.
Preheat oven to 250°F. Remove solidified fat from surface of braising liquid; discard. Transfer brisket to a platter. Strain braising liquid into a large measuring glass; discard solids. Return liquid to pan and cook over medium-high heat, stirring occasionally, until reduced by half, velvety and intensely flavored, but not overly salty, about 30 minutes.
30 min
- 5.
Return brisket to pan, cover with foil, and heat in oven until warmed through, 60-90 minutes. Transfer to a cutting board and slice against the grain. Arrange on platter and pour braising liquid over.
75 min
