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, protein-packed lamb curry with warm naan, true comfort food for lunch!
Tender, slow-braised beef brisket, thinly sliced and piled high on classic rye bread, then smothered in a rich, savory gravy. A comforting Jewish deli classic that feels like a warm hug.
Serving size: 1 sandwich(1 open-faced sandwich with about 1/2 cup gravy)
Melt-in-mouth, protein-packed lamb curry with warm naan, true comfort food for lunch!
This jewish_american dish is perfect for lunch. With 841.09 calories and 111.55g of protein per serving, it's a nutritious choice for your meal plan.
Preheat oven to 325°F (160°C). Pat the brisket dry with paper towels. Season it generously on all sides with 1.5 tsp kosher salt and 1 tsp black pepper.
In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat. Carefully place the brisket in the pot and sear for 4-5 minutes per side, until a deep brown crust forms. Remove the brisket and set it aside.
Reduce heat to medium. Add the sliced onions, carrots, and celery to the pot. Sauté for 8-10 minutes, scraping up any browned bits from the bottom, until the vegetables are soft and lightly caramelized.
Stir in the smashed garlic and tomato paste, cooking for 1 minute until fragrant. Pour in the red wine to deglaze, scraping the bottom of the pot to release all flavorful bits. Let it simmer for 2 minutes to reduce slightly.
Stir in the beef broth, bay leaves, and dried thyme. Bring the liquid to a simmer. Return the seared brisket to the pot, fat-side up. The liquid should come about halfway up the sides of the meat.
Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise for 3 to 3.5 hours, or until the brisket is fork-tender.
Carefully remove the brisket from the pot and place it on a cutting board. Let it rest for at least 20 minutes before slicing thinly against the grain.
While the brisket rests, strain the braising liquid through a fine-mesh sieve into a saucepan, discarding the solids. Skim the fat from the surface. Bring the liquid to a simmer over medium heat.
In a small bowl, whisk together the cornstarch and cold water to create a smooth slurry. Slowly whisk the slurry into the simmering liquid. Cook for 2-3 minutes, whisking constantly, until the gravy thickens. Season with salt and pepper to taste.
To assemble, pile a generous amount of sliced brisket onto each slice of rye bread. Ladle the hot gravy over the brisket. Garnish with fresh parsley and serve immediately.