Jewish Style Braised Brisket With Onions and Carrots Recipe
Ingredients
- 6 pounds (2.75kg) whole beef brisket (see note)
- Kosher salt and freshly ground black pepper
- 2 tablespoons (30ml) vegetable oil
- 2 pounds yellow onions (1kg; about 5 medium), sliced 1/4 inch thick
- 1 pound carrots (450g; about 6 medium), cut into large dice
- 1/2 pound celery (225g; about 4 large ribs), cut into large dice
- 6 medium cloves garlic
- 1 cup (240ml) dry red wine
- 1 (14-ounce; 400g) can whole peeled tomatoes, crushed by hand, with the juices
- 1/3 cup (80ml) ketchup
- 4 sprigs thyme
- 2 bay leaves
Instructions
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