Jewish-Style Beef Brisket

Slow-braised brisket is the centerpiece of Rosh Hashanah, Passover, and countless family dinners. It is even better made a day ahead, when the flavors settle and the fat is easy to skim.

Ingredients

• ●1 first-cut beef brisket, 4 to 5 lbs
• ●Salt and pepper
• ●2 tbsp oil
• ●3 large onions, sliced
• ●4 cloves garlic, minced
• ●2 cups beef broth
• ●1 (6 oz) can tomato paste
• ●2 carrots, cut in chunks
• ●2 bay leaves, 1 tsp paprika

Instructions

1. 1Heat the oven to 325°F. Season the brisket well with salt and pepper.
2. 2Sear it in oil in a large Dutch oven until browned on both sides, then set aside.
3. 3Soften the onions in the same pot until golden, about 10 minutes, then add the garlic.
4. 4Stir in the tomato paste and paprika, then the broth, scraping up the browned bits.
5. 5Return the brisket, add carrots and bay leaves, and spoon some sauce over the top.
6. 6Cover and braise in the oven 3 to 3 1/2 hours, until fork-tender.
7. 7Rest, then slice against the grain. Skim the fat from the sauce and serve it over the meat.