Grandma Ethel's Brisket with Tzimmes

Name: Grandma Ethel's Brisket with Tzimmes
Prep time: 20 min
Cook time: 3 h 30 min
Total time: 3 h 50 min
Yield: 8 servings
Cuisine: Jewish
Ingredients: 1 whole first-cut brisket; 1¾ teaspoons salt; 1 teaspoon black pepper; 3 tablespoons olive oil; 4 cups brown chicken stock; ¾ cup Sherry vinegar; 2 lb carrots; 4 medium sweet potatoes; 2¾ cups dried pitted prunes

A traditional Jewish comfort dish featuring tender braised brisket served with sweet tzimmes - a medley of carrots, sweet potatoes, and prunes cooked in a rich stock and sherry vinegar sauce.

8 servings

4 hr 30 min

Published October 4, 2025

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Ingredients

•1 whole first-cut brisket
•1¾ teaspoons salt
•1 teaspoon black pepper
•3 tablespoons olive oil
•4 cups brown chicken stock
•¾ cup Sherry vinegar
•2 lb carrots
•4 medium sweet potatoes
•2¾ cups dried pitted prunes

Cooking Instructions

1.
Put oven rack in middle position and preheat oven to 350°F.
10 min
2.
Pat brisket dry and rub all over with 1 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a 17- by 11-inch heavy roasting pan (3 inches deep) over moderately high heat, straddled across 2 burners, until hot but not smoking, then brown brisket, starting with fat side down, on both sides, about 5 minutes per side. Remove from heat, then add stock and vinegar to pan. Cover pan tightly with heavy-duty foil and braise brisket in oven 2 hours. Add carrots and potatoes to pan and braise, covered, 1 hour. Add prunes and braise, covered, until meat is fork-tender, about 30 minutes more. Cool meat, uncovered, to room temperature, about 1 hour, then chill, covered, at least 12 hours.
210 min
3.
Put oven rack in middle position and preheat oven to 350°F.
10 min
4.
Transfer brisket to a cutting board and slice across the grain about 1/4 inch thick. Discard as much fat as possible from surface of vegetables and sauce, then return sliced meat to pan and reheat, covered with foil, until heated through, about 40 minutes. Sprinkle with remaining 3/4 teaspoon salt and remaining 1/2 teaspoon pepper, then arrange meat with tzimmes and sauce on a large platter.
40 min

Cooking Instructions

Put oven rack in middle position and preheat oven to 350°F.

10 min

Pat brisket dry and rub all over with 1 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a 17- by 11-inch heavy roasting pan (3 inches deep) over moderately high heat, straddled across 2 burners, until hot but not smoking, then brown brisket, starting with fat side down, on both sides, about 5 minutes per side. Remove from heat, then add stock and vinegar to pan. Cover pan tightly with heavy-duty foil and braise brisket in oven 2 hours. Add carrots and potatoes to pan and braise, covered, 1 hour. Add prunes and braise, covered, until meat is fork-tender, about 30 minutes more. Cool meat, uncovered, to room temperature, about 1 hour, then chill, covered, at least 12 hours.

210 min

Put oven rack in middle position and preheat oven to 350°F.

10 min

Transfer brisket to a cutting board and slice across the grain about 1/4 inch thick. Discard as much fat as possible from surface of vegetables and sauce, then return sliced meat to pan and reheat, covered with foil, until heated through, about 40 minutes. Sprinkle with remaining 3/4 teaspoon salt and remaining 1/2 teaspoon pepper, then arrange meat with tzimmes and sauce on a large platter.

40 min