non-vegetariandairy-free
jewish_american
Jewish Cholent with Challah Bread
50 min
1024 cal
49gProtein
90gCarbs
53gFat
2Recipes
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Melt-in-mouth brisket on a soft challah roll. Protein-packed, soul-satisfying comfort food for a hearty lunch!
Fork-tender brisket, slow-braised for hours in a savory-sweet onion gravy, sliced thin and piled high on fresh rye bread. A classic deli-style sandwich that’s pure comfort and surprisingly easy to make at home.
Serving size: 1 sandwich
Melt-in-mouth brisket on a soft challah roll. Protein-packed, soul-satisfying comfort food for a hearty lunch!
This jewish_american dish is perfect for lunch. With 768.5 calories and 87.71g of protein per serving, it's a nutritious choice for your meal plan.
Preheat oven to 325°F (165°C). Pat the brisket completely dry with paper towels. Season generously on all sides with 1 teaspoon of salt and all of the black pepper.
Heat vegetable oil in a large Dutch oven over medium-high heat until shimmering. Carefully place the brisket fat-side down and sear for 5-7 minutes, until a deep brown crust forms. Flip and sear the other side for another 5-7 minutes. Transfer the seared brisket to a plate.
Reduce heat to medium. Add the sliced onions to the pot and cook, stirring occasionally, for 10-15 minutes until they are soft, sweet, and deeply golden brown. Add the smashed garlic and cook for 1 minute more until fragrant.
Stir in the tomato paste and cook for 1-2 minutes, allowing it to toast and darken slightly. Pour in the beef broth and apple cider vinegar, using a wooden spoon to scrape up any browned bits (fond) from the bottom of the pot.
Stir in the brown sugar, bay leaves, dried thyme, and the remaining 0.5 teaspoon of salt. Bring the liquid to a gentle simmer.
Return the brisket to the pot, fat-side up. The liquid should come about halfway up the sides of the meat. Cover the pot with its lid and transfer to the preheated oven. Braise for 3.5 to 4 hours, or until the brisket is fork-tender (a fork should twist in the meat with little resistance, and an instant-read thermometer should register around 203°F / 95°C).
Carefully remove the pot from the oven. Transfer the brisket to a large cutting board and let it rest for at least 20-30 minutes. This step is crucial for a juicy result. While it rests, you can skim any excess fat from the surface of the gravy in the pot.
Using a long, sharp carving knife, slice the brisket thinly against the grain. To assemble the sandwiches, pile the warm brisket slices high on rye bread, spread with spicy brown mustard, and serve immediately. The onion gravy can be served on the side for dipping.