Entrée: United States – Jewish-Style Smoked Brisket with Onions and Carrots

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 10 min

Cook 2 hrs 30 min

Total 2 hrs 40 min

Ingredients

3–4 lb (1.4–1.8 kg) smoked beef brisket
3 large onions, sliced thick
4 carrots, cut into chunks
3 cloves garlic, smashed
1 cup (240 ml) beef stock
1 / 2 cup (120 ml) tomato sauce or crushed tomatoes
2 tbsp (30 ml) brown sugar
2 tbsp (30 ml) Worcestershire sauce
2 bay leaves
Salt and black pepper to taste

Instructions

1. Preheat oven to 325°F (163°C). Season smoked brisket lightly with salt and pepper.
2. In a large Dutch oven, layer onions and carrots, place brisket on top fat-side up, add garlic, beef stock, tomato sauce, brown sugar, Worcestershire and bay leaves.
3. Bring to a simmer on the stove, cover tightly and transfer to oven; braise 2–3 hours until brisket is fork-tender and sauce reduced.
4. Remove brisket, let rest 15 minutes, slice against the grain and serve spooned with braising vegetables and pan sauce.