Everyday Legends American High Protein Gluten-Free Dairy-Free Dinner

New York Jewish Braised Brisket

A New York Jewish table classic, beef brisket slow-braised in a sweet onion and tomato gravy until fork-tender and deeply savoury, served with roasted potatoes and carrots.

Not rated yet

American

Serves 2 servings · 2 adults, 0 over 10, 0 under 10

20 minsPrep

3 hrs 30 minsCook

3 hrs 50 minsTotal

MediumLevel

🥂Manischewitz Concord Grape Wine 🍷Bordeaux Rouge, Saint-Émilion

Nutrition per Serving

685 Calories

48g Protein

32g Fat

48g Carbs

12g Sugar

6g Fiber

890mg Sodium

125mg Chol

Ingredients

For 2 servings

Instructions

Prep

Pat brisket dry, season all sides with salt and pepper. Thinly slice onions, mince garlic. Quarter potatoes, cut carrots into 4cm pieces. Mix tomato paste, crushed tomatoes, stock, sugar, vinegar, paprika, thyme, bay leaves. 2.

Sear

Heat 2 tbsp vegetable oil in a large oven-safe pot over high heat. Sear brisket 3-4 minutes per side until deep mahogany crust forms. Remove and set aside. Preheat oven to 160C. 3.

Saute

Reduce heat to medium, add onions. Cook 10-12 minutes until deeply golden and caramelised. Add garlic and tomato paste; cook 2 minutes until fragrant. 4.

Build

Pour in tomato mixture and stir. Return brisket fat-side up, at least two-thirds submerged. Cover tightly and braise at 160C for 3-3.5 hours until fork-tender. 5.

Roast

After 2.5 hours braising, toss potatoes and carrots with olive oil, salt, and pepper. Roast on a tray at 200C for final 35 minutes until golden. 6. Slice and plate: Remove brisket, slice against the grain into 1cm slices. Return to gravy to warm. Plate with gravy, roasted potatoes and carrots.

Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.