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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.
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.
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.
This jewish_american recipe takes 240 minutes to prepare and yields 6 servings. At 827.67 calories per serving with 111.16g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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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.
Add 1/2 teaspoon of red pepper flakes to the braising liquid for a subtle warmth.
Add a few sprigs of fresh rosemary or sage along with the bay leaves for a more aromatic flavor profile.
Substitute the red wine with a dark beer like a stout or porter for a deeper, maltier flavor.
Serve the brisket on a toasted onion roll or challah bread for a slightly different but equally delicious experience.
Beef brisket is packed with high-quality protein, which is essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
This dish provides a significant amount of heme iron, a form that is easily absorbed by the body. Iron is crucial for creating hemoglobin, which carries oxygen in the blood, helping to prevent fatigue and anemia.
Brisket is a good source of B vitamins, particularly B12 and niacin. These vitamins are vital for energy metabolism, nervous system function, and maintaining healthy skin and brain function.
A single serving of this Hot Brisket on Rye with Gravy contains approximately 650-750 calories, depending on the fat content of the brisket and the thickness of the bread.
While delicious, this dish is a rich and hearty meal. It's high in protein, iron, and B vitamins from the beef. However, it is also high in saturated fat and sodium. It's best enjoyed as an occasional comfort food treat rather than a daily meal.
Both the 'first cut' (or flat cut) and the 'point cut' work well. The first cut is leaner and easier to slice uniformly. The point cut has more fat marbling, which makes it more tender and flavorful but can be harder to slice neatly.
Yes. Follow steps 1-5 on the stovetop. Then, transfer the seared brisket and the braising liquid to a slow cooker. Cook on low for 8-10 hours or on high for 4-5 hours, until tender. Make the gravy on the stovetop as directed in the final steps.
Store leftover sliced brisket and gravy separately in airtight containers in the refrigerator for up to 4 days. To reheat, gently warm the brisket slices in the gravy in a saucepan over low heat until heated through. This prevents the meat from drying out.
Certainly. You can create a roux by melting 2 tablespoons of butter in the saucepan, whisking in 2 tablespoons of all-purpose flour, and cooking for a minute before slowly whisking in the strained braising liquid.
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