We’ve always been captivated by Joan Nathan’s brisket recipe, a cherished staple from Jewish-American cuisine that evokes the rich flavors of Eastern European traditions. This hearty dish isn’t just a meal—it’s a celebration of family and heritage, perfect for holidays like Passover or casual dinners alike.
As food enthusiasts, we’re excited to share our take on this timeless classic. With tender beef and aromatic spices, it’s simple yet impressive, ensuring your kitchen fills with irresistible aromas that bring everyone together.
Ingredients
We carefully select these key ingredients for our Joan Nathan Brisket Recipe, ensuring they capture the essence of tender beef and aromatic spices that define this Jewish-American classic.
To prepare, we’ll start with the main protein and build from there, noting any necessary prep for optimal flavor.
- Brisket: 3 to 4 pounds of beef brisket, trimmed of excess fat for even cooking and tenderness.
- Onions: 2 large yellow onions, thinly sliced, as they form the flavorful base for sautéing.
- Garlic: 6 cloves of garlic, minced, to infuse the dish with its pungent, aromatic essence early in the process.
- Tomatoes: 1 can (14 ounces) of crushed tomatoes, providing a rich, tangy acidity that balances the spices.
- Paprika: 2 tablespoons of sweet paprika, a staple spice in Eastern European traditions, for its smoky depth and vibrant color.
- Salt and Pepper: 1 tablespoon of kosher salt and 1 teaspoon of freshly ground black pepper, to season the meat thoroughly before searing.
- Carrots: 4 medium carrots, peeled and cut into 2-inch pieces, added for natural sweetness and texture.
- Celery: 2 stalks of celery, chopped, to enhance the vegetable medley with subtle earthiness.
- Beef Stock: 2 cups of low-sodium beef stock, used to create a savory braising liquid.
- Red Wine: 1 cup of dry red wine, such as Cabernet, for deglazing and adding complexity to the sauce.
- Fresh Herbs: 2 bay leaves and 1 tablespoon of fresh thyme leaves, incorporated towards the end for a fragrant finish.
This combination highlights the hearty, comforting profile of our brisket, drawing on Joan Nathan’s heritage for an unforgettable meal.
Instructions
With our ingredients gathered from Joan Nathan’s classic brisket recipe, we guide you through the simple yet rewarding steps to achieve tender, flavorful results that fill your kitchen with inviting aromas. Let’s bring this Jewish-American tradition to life with precision and ease.
Prep
Before cooking, we prepare the components to ensure everything integrates seamlessly for maximum flavor.
- Trim the brisket: Start by placing the 3 to 4-pound beef brisket on a clean cutting board and trim any excess fat to about ¼-inch thickness—this helps render flavors without greasiness.
- Chop the vegetables: Dice 2 large yellow onions into even ½-inch pieces, mince 4 cloves of garlic, slice 3 medium carrots into 1-inch rounds, and chop 2 stalks of celery into ½-inch slices for even cooking.
- Mix the spices: In a small bowl, combine 2 tablespoons of sweet paprika, 2 teaspoons of kosher salt, and 1 teaspoon of freshly ground black pepper to create a robust rub that enhances the meat’s depth.
- Gather liquids and herbs: Measure out 1 cup of low-sodium beef stock, ½ cup of dry red wine, and 1 can (14 ounces) of crushed tomatoes, then roughly chop a handful of fresh herbs like parsley or thyme for a fresh finish.
Cook
Now we cook the brisket using a Dutch oven or oven-safe pot to develop rich, layered flavors through slow braising.
- Sear the meat: Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat, then add the trimmed brisket and sear for 4 to 5 minutes per side until a golden crust forms, locking in juices and creating a caramelized exterior.
- Build the base: Remove the brisket and set aside, then add the chopped onions, garlic, carrots, and celery to the pot—sauté for 5 minutes until softened and fragrant, stirring to release their natural sweetness.
- Add liquids and spices: Stir in the crushed tomatoes, beef stock, dry red wine, and spice mixture, then return the brisket to the pot and nestle it into the vegetables—bring everything to a boil over high heat.
- Braise in the oven: Cover the pot and transfer to a preheated 325°F oven—braise for 2½ to 3 hours until the brisket is fork-tender, flipping halfway through to ensure even cooking and infusing every bite with aromatic spices.
Rest and Serve
After cooking, we let the brisket rest to retain its moisture, then slice and serve for the best texture and presentation.
- Rest the brisket: Remove the pot from the oven and let the brisket rest in the cooking liquid for 15 to 20 minutes—this allows the fibers to relax and juices to redistribute for a succulent result.
- Slice and plate: Transfer the brisket to a cutting board, slice against the grain into ¼-inch thick pieces, and arrange on a serving platter with the braised vegetables spooned over the top for a visually appealing, heritage-inspired dish.
- Serve immediately: Portion onto plates and garnish with fresh herbs—pair with sides like mashed potatoes or crusty bread to complement the tender meat and rich flavors of Joan Nathan’s brisket recipe.
Tools and Equipment
To bring Joan Nathan’s brisket recipe to life with ease and precision, we rely on a selection of essential tools and equipment that streamline the preparation, searing, and braising processes. These items ensure our brisket turns out tender, flavorful, and true to its Jewish-American heritage.
Essential Tools List
We organize these tools in the order they are typically used, from prep to cooking and serving:
- Cutting board and sharp knife: A sturdy cutting board paired with a sharp chef’s knife is crucial for trimming the brisket and chopping vegetables like onions, garlic, carrots, and celery. This sets the foundation for building rich flavors.
- Measuring cups and spoons: Accurate measurements of ingredients such as kosher salt, freshly ground black pepper, sweet paprika, and liquids like beef stock and dry red wine are key. We use these to avoid over- or under-seasoning, ensuring the dish’s aromatic spices shine.
- Large Dutch oven or heavy pot: This is our go-to for searing the brisket and braising it in the oven. A 5- to 7-quart Dutch oven with a tight-fitting lid works best for even heat distribution, allowing the meat to become fork-tender after 2½ to 3 hours.
- Tongs and spatula: Sturdy tongs help us flip and sear the brisket without piercing the meat, locking in juices, while a heat-resistant spatula aids in stirring vegetables and spices for a flavorful base.
- Oven thermometer: For precision, we recommend an oven thermometer to maintain the ideal temperature of 325°F (163°C), guaranteeing the brisket braises perfectly without drying out.
Additional Equipment for Efficiency
If you’re equipping your kitchen for repeated brisket adventures, consider these enhancements:
- Mixing bowls: A set of medium-sized bowls for combining spices and herbs, making prep more organized and efficient.
- Meat thermometer: Essential for checking the internal temperature of the brisket—aim for 195°F to 205°F (90°C to 96°C) for optimal tenderness. Here’s a quick reference in table form for ideal temperatures:
| Meat Type | Target Internal Temperature (°F) | Target Internal Temperature (°C) |
|---|---|---|
| Brisket (Tender) | 195–205 | 90–96 |
By gathering these tools, we ensure every step of our Joan Nathan brisket recipe flows seamlessly, from initial prep to the final, mouthwatering presentation.
Make-Ahead Instructions
One of the beauties of our Joan Nathan Brisket recipe lies in its make-ahead potential, allowing flavors to deepen and making it ideal for busy holidays or family gatherings. We often prepare this dish a day or two in advance to let the tender beef absorb the aromatic spices and herbs, resulting in a more succulent and flavorful meal that fills the kitchen with inviting, nostalgic aromas upon reheating.
Preparing the Brisket Ahead
Follow these steps to make our brisket in advance:
- Cook the Brisket Fully: After searing and braising the brisket as per the recipe, remove it from the oven once it reaches tender perfection. Let it rest for 15 to 20 minutes at room temperature to allow juices to redistribute, enhancing the rich, melt-in-your-mouth texture.
- Cool and Slice: Transfer the brisket to a cutting board and slice it against the grain into ¼-inch thick pieces for easier serving later. This step ensures each slice retains its juicy, flavorful essence without drying out during reheating.
- Store Properly: Place the sliced brisket back into its cooking liquids or sauce in an airtight container. Refrigerate for up to 3 days or freeze for up to 3 months to preserve the hearty, comforting profile of the dish.
Storage and Reheating Guidelines
To maintain the brisket’s quality, we recommend the following storage times and methods, summarized in the table below for quick reference:
| Storage Method | Duration | Key Tips |
|---|---|---|
| Refrigeration | Up to 3 days | Keep in original juices; this helps the spices meld, creating even deeper, earthy flavors. |
| Freezing | Up to 3 months | Wrap tightly in freezer-safe bags or containers to lock in moisture and prevent freezer burn, ensuring the beef remains tender and aromatic. |
Reheating for Optimal Results
When you’re ready to serve, reheat the brisket gently to avoid toughness:
- From the Refrigerator: Place the brisket and its liquids in a Dutch oven or oven-safe dish. Cover and warm in a preheated oven at 325°F for 20 to 30 minutes, or until heated through, allowing the sweet paprika and garlic notes to intensify.
- From the Freezer: Thaw overnight in the refrigerator first, then reheat as above. For a quicker option, use a stovetop on low heat with a splash of beef stock, stirring occasionally to restore the dish’s glossy, savory sheen.
By following these make-ahead steps, we ensure our Joan Nathan Brisket remains a effortless, crowd-pleasing centerpiece that celebrates its Jewish-American heritage with minimal last-minute effort.
Conclusion
We’ve loved exploring Joan Nathan’s brisket recipe and its rich heritage in our kitchens. It’s more than a meal—it’s a way to connect generations and create lasting memories.
As we wrap up we’ll encourage you to give this recipe a try; you’ll find it’s simple yet rewarding with flavors that impress every time. Trust us it’s a staple we’ll return to again and again.
Frequently Asked Questions
What is Joan Nathan’s brisket recipe?
Joan Nathan’s brisket recipe is a cherished Jewish-American dish rooted in Eastern European traditions. It features tender beef brisket braised with aromatic spices, onions, garlic, and herbs, creating a flavorful meal that celebrates family and heritage. Perfect for holidays like Passover or casual dinners, this recipe promises comforting aromas and unites people around the table.
What are the key ingredients for the brisket?
The main ingredients include a 3-4 pound trimmed beef brisket, yellow onions, garlic, crushed tomatoes, sweet paprika, kosher salt, black pepper, carrots, celery, beef stock, dry red wine, and fresh herbs. This combination highlights hearty flavors and draws from Jewish heritage for an authentic, comforting dish.
How do you prepare and cook the brisket?
Start by trimming and searing the brisket, then sauté onions, garlic, carrots, and celery in a Dutch oven. Add spices, tomatoes, stock, wine, and herbs, then braise in the oven for 2½ to 3 hours until tender. Let it rest, slice against the grain, and serve with sides like mashed potatoes for a complete meal.
What tools and equipment are needed for the recipe?
Essential tools include a cutting board, sharp knife, measuring cups, a large Dutch oven, tongs, and an oven thermometer for even cooking. A meat thermometer is also recommended to check doneness, ensuring your brisket turns out tender and flavorful with minimal hassle.
Can I make this brisket recipe ahead of time?
Yes, this recipe is ideal for make-ahead preparation. Cook the brisket fully, cool it, then slice and store in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently in the oven or on the stovetop to maintain tenderness, making it perfect for busy holidays or gatherings.
How should I store and reheat the cooked brisket?
Store cooled, sliced brisket in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. To reheat, warm in a covered oven at 325°F with a bit of stock until heated through, about 20-30 minutes, to keep it moist and flavorful.
Is this brisket suitable for holidays like Passover?
Absolutely, Joan Nathan’s brisket is a traditional Jewish-American favorite for holidays like Passover. Its hearty, comforting profile makes it a perfect centerpiece that honors heritage, and it can be prepared in advance to ease holiday hosting while delighting family and friends.