Melt-In-Your-Mouth Brisket with Onions & Leeks

A plate with sliced pot roast topped with brown gravy, served alongside mashed potatoes with gravy and a portion of green beans. Other similar plates are partially visible around the main plate.

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Melt-In-Your-Mouth Brisket with Onions & Leeks

Okay, if brisket has ever disappointed you — dry, tough, somehow both at once — my classic Jewish-style brisket is the recipe that fixes it. I’ve tested it with and without the overnight salt, tweaked the braising liquid, adjusted the cook time… and this version is it. The onions and leeks melt into the sauce, the meat slices cleanly but stays fork-tender, and the flavor is deeply savory without being heavy. It’s reliable. And that’s exactly what you want from brisket.

Prep25

Cook3 30

8 40

Total12 35

Course: Dinner

Cuisine: American, Jewish

Diet: Gluten Free

Keyword: chef-tested dinner, elevated beef recipe, Jewish high holidays, traditional Jewish recipe, what to cook for the holidays

Servings: -10 servings

Calories: 419kcal

Author: Ari Laing

Equipment

Plastic wrap

Large Dutch oven with tight fitting lid (or roasting pan with heavy duty aluminum foil)

Tongs

Wooden or silicone spatula

Kitchen twine

Large cutting board

Ingredients

For the Brisket

3 Tbsp (45ml) neutral oil
4-5 lb beef brisket, preferably 2nd cut (point)
Kosher salt
1 tsp freshly ground black pepper
2 Tbsp (30g) unsalted butter
2 sweet onions, halved and thinly sliced
2 large leeks, halved and thinly sliced (wash very well, leeks hold a lot of dirt between layers)
4 medium shallots halved and thinly sliced
6 cloves of garlic, thinly sliced
2 Tbsp (30g) tomato paste
1½ cups (360ml) red wine
2 cups (475ml) low-sodium beef broth or low-sodium chicken broth
5 sprigs fresh rosemary
10 sprigs fresh thyme plus more for serving
2 dried bay leaves

Ideas For Serving

Mashed or baked potatoes, grilled or roasted vegetables, crusty bread, or salad

Instructions

Salt the brisket overnight. Pat the brisket dry with paper towels on all sides, then season generously with about 2 tsp kosher salt on all sides. Wrap tightly in a double layer of plastic wrap, then refrigerate overnight (or about 8 hours). Note: I’ve tested this without salting overnight and it still comes out delicious. I do it when I remember and have time. You do not rinse off the salt after brining.
Bring to room temperature. Allow the meat to sit out at room temperature for about 20-30 minutes before cooking. Meanwhile, season generously on all sides with 2 tsp more of kosher salt and 1 tsp freshly ground black pepper. Preheat an oven to 350°F (175°C).
Sear the brisket. In a large Dutch oven or pan, heat 3 Tbsp (45ml) neutral oil over medium-high heat. When the oil is hot and shimmering, add the brisket. Cook until browned, about 5-7 minutes per side. Use tongs to carefully transfer the brisket to a plate or cutting board. Reduce the heat to medium. Do not drain the drippings.
Sauté veggies. To the pot, add 2 Tbsp (30g) unsalted butter, halved onions, leeks, and shallots. Season with 1 tsp kosher salt, then cook, stirring occasionally, until softened, about 6-8 minutes. (This takes time, there’s a lot in there!) Add sliced garlic cloves, then cook about 1 minute more.
Deglaze. Add 2 Tbsp (30g) tomato paste, then use a spatula to help break it up as you stir. Increase the heat to medium-high, then pour in 1½ cups (360ml) red wine. Allow this to cook for several minutes until it’s reduced by about half. Next, add 2 cups (475ml) low-sodium beef broth (or chicken broth).
Return the meat to the pan, along with any juices that accumulated on the plate. Using kitchen twine, tie the fresh rosemary and thyme springs together, then add them to the pot along with 2 dried bay leaves.
Cook the brisket. Cover the pot with a tight fitting lid (or seal tightly with heavy duty aluminum foil), then transfer to the oven and cook for 3½ hours, or until the meat is tender. Carefully remove from the oven, then discard the herb bundle.
Cool slightly, then serve. The brisket will be easier to slice if you let it cool a bit. I’ll often make this the day before, cool completely, then slice and return the meat to the pan. It can be reheated directly in the pan the next day. However, if you’re serving it immediately, simply transfer it to a cutting board, lightly tent with foil, then cool for 20 minutes. Slice into ¼ to ½-inch thick slices across the grain (the muscle lines of the meat). Serve with creamy mashed potatoes or sides of your choosing, some of the braising liquid, and lots of onions and leeks spooned over the beef. Fresh thyme leaves on top is a nice finishing touch. Enjoy!

Notes

To reheat sliced, cooled brisket: Preheat an oven to 350°F (175°C), cover the brisket tightly with foil, then place in the oven for 25-30 minutes, or until warm. Spoon the braising liquid on top before serving.
To freeze: Slice, store with some of the braising liquid, and freeze up to 3 months.
Scaling up: This recipe doubles easily for a crowd. You can also cook two smaller briskets in a large roasting pan, if needed.

Nutrition

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