We absolutely adore Joan Nathan’s brisket recipe, a timeless favorite rooted in Jewish culinary traditions that brings warmth to any table. As experts in flavorful home cooking, we’ve adapted her approach to create a dish that’s tender, savory, and full of depth, perfect for holidays or weekend feasts.
This recipe highlights the magic of slow-cooked brisket, blending spices and slow braising for melt-in-your-mouth results. We’re confident you’ll love how it elevates simple ingredients into something extraordinary, making it a go-to in your kitchen.
Ingredients
In our adaptation of Joan Nathan’s brisket recipe, we select high-quality ingredients that capture the essence of Jewish culinary traditions, ensuring a tender and flavorful result through slow cooking and aromatic spices.
To prepare this dish, we start with the brisket and build layers of flavor. Here’s our curated list of ingredients, ordered as they are used in the recipe:
- 3-4 pounds brisket, trimmed of excess fat for even cooking and tenderness
- 2 large onions, sliced thinly to form a flavorful base
- 4 garlic cloves, minced to release their pungent aroma
- 2 tablespoons olive oil, used for searing the brisket to lock in juices
- 1 cup beef broth, added for moisture and depth
- 1 cup red wine, preferably dry, to enhance the savory notes
- 2 tablespoons tomato paste, stirred in for a rich, tangy sweetness
- 1 tablespoon paprika, for a smoky, vibrant hue
- 1 teaspoon salt, to season and draw out natural flavors
- 1 teaspoon black pepper, freshly ground for a sharp kick
- 2 carrots, chopped into chunks for added sweetness and texture
- 2 celery stalks, diced to provide subtle earthiness
These ingredients transform simple elements into an extraordinary meal, highlighting the Brisket Recipe Joan Nathan staple for festive gatherings.
Equipment Needed
To bring our adaptation of Joan Nathan’s brisket recipe to life, we rely on essential tools that ensure precise preparation and even cooking. These items help us handle the brisket and its accompanying ingredients, like onions and garlic, with ease and efficiency.
Here’s a curated list of the key equipment we recommend:
- Large Dutch oven or heavy pot: Ideal for slow-cooking the 3-4 pounds of trimmed brisket to achieve that tender, flavorful result. Choose one with a tight-fitting lid to lock in moisture and enhance the spices’ depth.
- Sharp chef’s knife: Crucial for trimming excess fat from the brisket and chopping vegetables such as carrots and celery. We suggest a high-quality knife for clean, precise cuts that promote even cooking.
- Sturdy cutting board: Provides a stable surface for prepping ingredients. Opt for a large, non-slip board to safely handle the brisket and vegetables without slippage.
- Measuring cups and spoons: Essential for accurately measuring items like olive oil, beef broth, and spices (e.g., salt, black pepper, and paprika). This ensures our recipe’s balance of flavors is spot-on.
- Mixing bowls: Useful for combining ingredients such as tomato paste, red wine, and seasonings before adding them to the pot, allowing for thorough blending.
- Tongs or meat forks: Perfect for flipping and transferring the brisket without breaking it apart, especially during the slow-cooking process.
- Oven mitts or heat-resistant gloves: Necessary for safely handling hot equipment like the Dutch oven when checking on the dish mid-cook.
| Equipment Item | Quantity Recommended | Primary Purpose |
|---|---|---|
| Dutch oven or heavy pot | 1 (at least 6 quarts) | Slow-cooking the brisket |
| Chef’s knife | 1 | Trimming and chopping ingredients |
| Cutting board | 1 (large size) | Prep surface for vegetables |
| Measuring cups and spoons | 1 set each | Accurate measurement of liquids and spices |
| Mixing bowls | 2 (medium and large) | Blending seasonings and ingredients |
| Tongs or meat forks | 1 pair | Handling hot meat |
| Oven mitts | 1 pair | Safe handling of hot cookware |
Instructions
We guide you through our adapted version of Joan Nathan’s brisket recipe, ensuring each step builds on the high-quality ingredients and tools we’ve discussed to achieve tender, flavorful results.
Prepare the Brisket
First, we trim the brisket to remove excess fat, starting with a 3-4 pound piece for optimal tenderness and flavor. Place the brisket on a sturdy cutting board and use a sharp chef’s knife to carefully cut away any thick fat layers, leaving about ¼ inch for moisture and taste.
Next, we season the meat generously. In a mixing bowl, combine 2 tablespoons of paprika, 1 tablespoon each of salt and black pepper, and mix thoroughly for even distribution. Rub this spice blend all over the brisket, massaging it into the surface to infuse deep, earthy flavors that evoke traditional Jewish culinary heritage.
We prepare the vegetables. Chop 2 large onions into thick slices, mince 4 cloves of garlic for aromatic punch, and cut 3 carrots and 2 stalks of celery into 1-inch pieces. These fresh elements will layer beneath the brisket, releasing sweet and savory notes as they cook.
Cook the Brisket
We begin by searing the brisket for a rich, caramelized crust. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat, then add the seasoned brisket and sear for 4-5 minutes per side until golden brown, locking in juices and creating an irresistible aroma that fills the kitchen.
Once seared, we build the braising base. Remove the brisket temporarily, then add the chopped onions, garlic, carrots, and celery to the pot, stirring for 5 minutes until softened and fragrant. Pour in 2 cups of beef broth, 1 cup of red wine, and 2 tablespoons of tomato paste, stirring to combine and deglaze the pot for a robust, tangy sauce.
Return the brisket to the pot, nestling it among the vegetables, and bring the liquid to a gentle simmer. Cover and transfer to a preheated oven at 325°F, allowing it to cook slowly for 3-4 hours until the meat is fork-tender and infused with spicy, herbaceous flavors that melt in your mouth.
| Step | Time (hours) | Temperature (°F) | Key Outcome |
|---|---|---|---|
| Simmer on stovetop | 0.1 (about 5-10 minutes) | N/A | Evenly heated liquid |
| Oven braising | 3-4 | 325 | Fork-tender texture |
Rest and Serve
We let the cooked brisket rest for 15-20 minutes, covered, to allow juices to redistribute and ensure each slice remains moist and succulent. Use tongs to transfer it to a cutting board, then slice against the grain into ¼-inch thick pieces for the perfect balance of tenderness and chew.
Finally, we serve the brisket hot, arranged on a platter with the braised vegetables and a ladle of the rich, savory sauce. The dish boasts glossy, caramelized edges, a tender interior that pulls apart effortlessly, and a symphony of spicy, wine-infused flavors that make it a festive standout, perfect for gatherings where heritage meets modern ease.
Make-Ahead Instructions
One of the joys of Joan Nathan’s brisket recipe is its flexibility for busy schedules and festive gatherings. We often prepare this dish in advance to let the flavors meld and deepen, resulting in a more tender, aromatic brisket that impresses guests with minimal last-minute effort. By following these steps, we ensure the meat retains its rich, savory essence while making preparation straightforward and stress-free.
Preparing the Brisket Ahead of Time
To maximize convenience, we recommend cooking the brisket fully as outlined in the previous steps, then handling it for storage right after it cools. This approach allows the spices and braising liquids to infuse the meat even further, enhancing its bold, smoky flavors and creating a melt-in-your-mouth texture.
- Cool the Brisket Properly: After removing the cooked brisket from the oven, let it rest on a cutting board for 15-20 minutes to allow juices to redistribute. This step prevents the meat from becoming dry and ensures it slices evenly. Once rested, transfer the brisket and vegetables to a large, shallow dish to cool completely at room temperature for about 1 hour. We find this cooling process helps preserve the dish’s hearty, comforting aroma.
- Slice and Store Immediately: For optimal results, slice the brisket against the grain into 1/4-inch thick pieces while it’s still warm. This makes reheating quicker and more uniform. Place the slices in an airtight container, layering them with the braised vegetables and sauce to lock in moisture. If you’re making a larger batch, divide it into portions for easier serving later.
Storage Guidelines
Storing the brisket correctly is key to maintaining its tender quality and preventing flavor loss. Below, we outline recommended storage methods with specific durations to guide you.
| Storage Method | Duration | Key Tips |
|---|---|---|
| Refrigerator | Up to 3-4 days | Store in an airtight container; keep sauce separate to avoid sogginess and reheat together for a glossy finish. |
| Freezer | Up to 3 months | Wrap tightly in freezer-safe bags or foil; label with the date to track freshness and thaw overnight in the fridge before reheating. |
Reheating for Peak Flavor
When it’s time to serve, reheating the brisket revives its vibrant, spice-kissed profile without compromising texture. We prefer gentle methods to keep the meat juicy and the vegetables tender.
- Oven Reheating: Preheat your oven to 325°F (163°C). Place the sliced brisket and vegetables in a baking dish, adding a splash of beef broth or red wine to restore moisture. Cover with foil and heat for 20-30 minutes, or until the internal temperature reaches 165°F. This method brings back the dish’s hearty, caramelized notes for a festive presentation.
- Stovetop Option: For a quicker approach, warm the brisket in a large skillet over medium-low heat. Add a few tablespoons of the reserved sauce and stir gently for 10-15 minutes. This technique enhances the garlic and onion undertones, making the dish feel freshly made.
By planning ahead with these instructions, we make Joan Nathan’s brisket a reliable favorite for our holiday tables, ensuring every bite delivers unforgettable, tradition-rich taste.
Conclusion
We’ve loved exploring Joan Nathan’s brisket recipe and how it brings timeless flavors to our tables. It’s more than a meal—it’s a way to honor traditions while creating new memories with family and friends.
By adapting this classic, we’ve shown that simple ingredients can deliver extraordinary results every time. Give it a try and make it your go-to for gatherings; you’ll taste the difference in every tender bite.
Frequently Asked Questions
What is Joan Nathan’s brisket recipe about?
Joan Nathan’s brisket recipe is a cherished Jewish tradition, adapted for modern home cooks. It features a tender, flavorful brisket slow-cooked with spices, vegetables, and liquids to create a festive meal. This version emphasizes high-quality ingredients and simple steps to transform basic components into an extraordinary dish perfect for holidays.
What ingredients are needed for this brisket recipe?
You’ll need 3-4 pounds of trimmed brisket, onions, garlic, olive oil, beef broth, red wine, tomato paste, paprika, salt, black pepper, carrots, and celery. These fresh ingredients are layered to build rich flavors, capturing the essence of Jewish culinary traditions while keeping the recipe straightforward and accessible.
What equipment is required to prepare this brisket?
Essential tools include a large Dutch oven or heavy pot for slow cooking, a sharp chef’s knife for trimming and chopping, a sturdy cutting board, measuring cups and spoons, mixing bowls, tongs or meat forks, and oven mitts. This setup ensures precise preparation and even cooking for the best results.
How do you prepare Joan Nathan’s brisket?
Start by trimming excess fat from the brisket and seasoning it with paprika, salt, and pepper. Sear the meat for a crust, then layer onions, garlic, carrots, and celery in the pot. Add liquids like beef broth and wine, then slow-cook in the oven until tender. Rest, slice, and serve with vegetables and sauce for a flavorful, festive dish.
Can you make this brisket ahead of time?
Yes, this brisket is ideal for advance preparation. Cook it fully, then cool, slice, and store in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat in the oven or on the stovetop to maintain tenderness and flavors, making it perfect for busy holiday schedules.