Jewish Grandma's Best Beef Brisket

This recipe for Jewish Grandma's Best Beef Brisket is a classic and delicious dish that will have your family and friends coming back for seconds. The tender and flavorful beef brisket is slow-cooked with onions, garlic, and a savory blend of spices to create a mouthwatering, melt-in-your-mouth experience. Perfect for holidays, special occasions, or any time you want to impress your guests with a traditional Jewish favorite. Serve with a side of mashed potatoes and roasted vegetables for a complete and satisfying meal.

Ingredients

• 4 pounds beef brisket
• 2 onions, sliced
• 4 cloves garlic, minced
• 1 tablespoon paprika
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried oregano
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• 2 cups beef broth
• 1/4 cup tomato paste
• 2 tablespoons Worcestershire sauce
• 2 tablespoons brown sugar
• 1 tablespoon dijon mustard

Directions

1. Preheat the oven to 300 degrees F (150 degrees C).
2. In a large Dutch oven or roasting pan, heat some cooking oil over medium-high heat. Add the beef brisket and sear for about 3 minutes per side until browned. Remove the brisket from the pan and set aside.
3. In the same pan, add the sliced onions and minced garlic. Cook for about 5 minutes until softened.
4. In a small bowl, combine the paprika, salt, black pepper, dried thyme, dried rosemary, dried oregano, onion powder, garlic powder, and cayenne pepper. Mix well.
5. Return the seared brisket to the pan and rub the spice mixture all over the meat.
6. In a separate bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, brown sugar, and dijon mustard until well combined.
7. Pour the broth mixture over the brisket and onions in the pan.
8. Cover the pan with a lid or aluminum foil and transfer to the preheated oven.
9. Bake for about 3.5 to 4 hours, or until the brisket is fork-tender and easily shreds apart.
10. Remove the pan from the oven and let the brisket rest for 10 minutes before slicing.
11. Slice the brisket against the grain into thin slices.
12. Serve the sliced brisket with the cooked onions and pan juices as a delicious gravy.

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