Melt-in-Your Mouth Braised Brisket
Brisket braised is such a quintessential Jewish holiday dish that for generations, cooks have relied on their grandmother’s—their Bubbie’s—recipe. These briskets are reliably good, predictably comforting, and almost always a little on the dry side, saved by plenty of runny gravy. I went through that same journey myself: my first briskets were perfectly fine, though a bit lean. I later learned they were made from the first cut—or flat cut—the thinner, less fatty half of the brisket. Only later did I discover the existence of the full brisket, and the Texas-style barbecue brisket made from the richer, thicker end. But here, we’re talking about the traditional flat-cut brisket—the one that graces so many Jewish holiday tables.
Those old recipes usually call for one of those oven bags from the grocery store, maybe a packet of onion soup mix, and a prayer. Over the years, I tinkered—adding mustard, then ketchup, and eventually a splash of soy sauce—to build more depth of flavor. Then one year, disaster struck. I assumed that if slow-cooking is good, slower must be better. Hours later, I opened the oven bag to find a brisket that had collapsed into dry, stringy mush. I avoided the dish for years after that.
Eventually, determined to redeem myself (and to make a brisket my kids would actually remember fondly), I returned to the challenge. Most recipes I found were either too vague or too traditional—slice after an hour, cook for six at 250°F, and hope for the best. None inspired confidence. Then I turned to my ever-reliable source, America’s Test Kitchen, whose team tackled the very problem of dry brisket. Their method made sense, but their recipe called for pomegranate juice—a lovely idea, except that the only bottle I found at my local high-end grocery store cost nearly $15.
So I improvised. Across the street at Walgreens, I found a big bottle of prune juice for three bucks. It was sweet, yes, but with a little vinegar and lemon juice, I figured I could balance it out. Some commenters online said they replaced the pomegranate juice with red wine and loved the result. I decided to split the difference—half prune juice, half wine—and for a nostalgic touch, I added a packet of Lipton’s onion soup mix.
The result? Fantastic. The brisket was melt-in-your-mouth tender, deeply flavored, and bathed in rich, luscious gravy that practically demanded a side of mashed potatoes. My family—no strangers to brisket—agreed: this was the best one yet.
Ingredients
1 (3–5 lb) beef brisket, flat cut, fat untrimmed
Kosher salt and freshly ground black pepper
1 tbsp vegetable oil
2 large onions, thinly sliced
¼ tsp baking soda
Whole head of garlic cloves, minced
4 anchovy fillets, rinsed, patted dry, and minced to paste (or 2 tsp anchovy paste)
3 tbsp tomato paste or ketchup
1 tbsp ground cumin
1½ tsp ground cardamom
⅛ tsp cayenne pepper or red pepper flakes
¼ cup all-purpose flour
2 cups prune juice
1½ cups red wine
1½ cups chicken broth
1 packet Lipton onion soup mix
3 bay leaves
2 tbsp unflavored gelatin
Instructions
1. Salt the Brisket
Poke about 20 holes into the brisket with a skewer to help the salt penetrate. Rub evenly with 4 tsp kosher salt on all sides. Wrap tightly in plastic and refrigerate for up to 48 hours.
2. Prepare the Braising Liquid
Preheat oven to 325°F, with rack in the middle position.
In a large ovenproof skillet or Dutch oven with lid, sear the fat cap of the brisket over high heat until well browned, about 5 minutes. Set brisket aside while preparing the braising liquid in the same skillet.
Add vegetable oil to the skillet and sauté onions with baking soda over medium heat until softened, about 4–5 minutes. Add garlic and cook 30 seconds. Stir in anchovies, tomato paste (or ketchup), cumin, cardamom, cayenne, and ½ tsp pepper; cook until fragrant, about 1 minute.
Stir in flour and cook until it forms a paste, about 2 minutes. Gradually add prune juice, red wine, and chicken broth, scraping up any browned bits from the bottom. Add bay leaves, onion soup mix, and gelatin; bring to a boil.
3. Braise the Brisket
Place brisket in the skillet, fat side up (or in a roasting pan). Pour the braising liquid over the brisket and cover tightly with aluminum foil and then the pan lid.
Transfer to the oven and cook at 325°F until the internal temperature reaches 180–185°F, about 1½ hours. Reduce oven temperature to 250°F and continue cooking until the meat is fork-tender, another 2–2½ hours.
4. Finish the Sauce and Serve
Transfer the brisket to a baking sheet, tent with foil, and let rest.
Skim fat from the braising liquid and discard bay leaves. Return the liquid to the cleaned pan and cook on stovetop until it reaching the consistency of gravy.
Slice brisket ¼ inch thick against the grain, arrange on a serving platter, and spoon sauce over the top. Tent with foil and let rest 5–10 minutes to warm through.
Serve with mashed potatoes or roasted vegetables.
Notes
Prune juice adds sweetness and body similar to pomegranate, while red wine adds acidity and depth.
This dish reheats beautifully; make ahead and refrigerate up to 1 week. Slice and warm gently in the sauce before serving.