Making THE JUICIEST Braised Brisket (Jewish Style)

This Jewish-American style braised brisket WILL mend your soul. This brisket recipe is my go-to for Hanukkah, Passover, or (insert Jewish holiday here)... and I think you might like it. Here we go. Cook awn! 🤘🏻Adam

P.S. I’m not sure I mentioned this in the video, but feel free to trim as much or as little fat from the brisket, before searing, as you’d like. Just use a sharp knife to slice off any excess fat that you don’t want. Some briskets are fattier than others.
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Braised Brisket…
9-11 lb Whole Beef Brisket (point AND flat)
1/4 cup Neutral Oil
1 cup Red Wine
4 medium Onions, Julienned
4 Celery Stalks, Chopped
2 medium Carrots, Chopped
2 Fennel Bulbs, Julienned
2 Leeks, Cleaned and Sliced
8 Garlic Cloves, Whole
Kosher Salt TT

Braising Liquid...
1.5 cups Tomato Puree
1/2 cup Red wine vinegar
1.5 tbsp Paprika
2 cups beef stock
3 tbsp honey

Herb Sachet (“bouquet garni”)...
1 bundle Fresh Thyme
10-12 Black Peppercorns
2 Bay leaves

Finishing Sauce…
1/ 2 cup Red Wine
1 small bundle Fresh Thyme
Flavor Bundle - Carrots, Celery, Shallot - equal parts to fill bundle.
2 cups Liquid from finished braise, strained
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STUFF THAT I USE…

All Clad Stainless Steel Roasting Pan - https://amzn.to/3mJMoYU
Cheesecloth - https://amzn.to/36VMmI1
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