Pot-roasted beef brisket with tomato and caramelized onion, traditionally served at Jewish holiday dinners, is also great for any kind of dinner party. It’s easy to make, mostly requiring passive cooking time, and one brisket can feed a crowd. If you can find a second-cut brisket—the fattier but more flavorful cut—it’s preferable, but a first-cut brisket will do.
do ahead Brisket is better made at least a day before it is served and it can be made as much as three days ahead and stored in the refrigerator. Skim off fat and reheat in the oven before serving. It also freezes well.
3 yellow onions, thinly sliced
4 carrots, peeled and cut into 2-inch pieces
1 tablespoon finely chopped garlic
5 pounds beef brisket (preferably second-cut)
11⁄2 teaspoons salt
1⁄2 teaspoon pepper
1 teaspoon paprika
2 tablespoons vegetable oil
2 cups canned crushed Italian tomatoes
2 bay leaves
1⁄2 cup red wine
10.5-ounce can low-sodium beef broth
1 teaspoon sugar
1 tablespoon all-purpose flour
1 Preheat oven to 375º. Pat brisket dry. Season brisket on all sides with salt, pepper and paprika. Heat oil in a Dutch oven or very large ovenproof pot. Add brisket and cook until well browned, about 10 minutes. Turn and repeat on the other side. You may have to cut brisket into two pieces to fit it into your pot.
2 Transfer brisket from pot to a plate. Add onions to the pot and cook until softened, about 10-12 minutes. Add brisket and any juices it has released back to the pot. Add carrots, garlic, tomato, bay leaves, wine, beef broth, sugar and flour to pot and stir evenly.
3 Cover pot and cook in the oven until tender, about 3-31⁄2 hours. Check brisket a few times during cooking; add a cup of water if sauce appears dry.
4 Allow brisket to rest 30 minutes before serving, then slice thinly against the grain. Spoon sauce and vegetables over meat and serve.