Onion-Braised Beef Brisket with Roasted Tomato Gravy

From: Cooking time: 5 hours

Serves: 4-6


1 beef brisket roast, 4-5 pounds
kosher salt
black pepper
vegetable oil
3 large onions, halved and sliced 1/2 inch thick
1 tablespoon light brown sugar
3 medium garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon paprika
1/8 teaspoon cayenne pepper
2 tablespoons Manischewitz® Matzo Meal
1 cup Manischewitz® Reduced-Sodium Chicken Broth
1 cup dry red wine
3 bay leaves
3 sprigs fresh thyme
2 teaspoons cider vinegar
1 pint cherry tomatoes, halved
Kosher salt and pepper
Extra virgin olive oil
1/2 cup Manischewitz® Reduced-Sodium Chicken Broth


Pre-Heat oven to 300 degrees.

Line a 9x13 baking pan with 2 long sheets of heavy duty foil, positioning them perpendicular to each other (like a "T"). Leave enough excess foil to extend beyond edges of pan. Place brisket fat side up on cutting board. With a fork, poke holes through fat layer of brisket. Season each side well with kosher salt and pepper.

Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. When oil is very hot place the brisket fat-side up in the center of the pan. Pressing down heavily with metal spatula, sear one side of the meat well, then flip over and sear the next (about 7 minutes on each side). Remove brisket from pan and transfer to plate.

Using the same dirty skillet, add 1/2 tablespoon vegetable oil, and the sliced onions. Coat the onions well with the oil and let cook until they turn soft and translucent (about 8 minutes). Add the sugar and 1/4 teaspoon salt to the onions. Mix well and let cook for another 4-5 minutes. Add garlic, tomato paste, paprika and cayenne and mix well. Cook for another 2-3 minutes stirring frequently until paste darkens. Sprinkle Manischewitz® Matzo flour over onions. Combine well, and cook for another 2 minutes. Finally add the Manischewitz® Reduced-Sodium Chicken Broth, wine, bay leaves, and thyme. Bring sauce to a low simmer and allow to cook for 8-10 minutes.

Pour half of the sauce and onion mixture into the foil-lined baking pan. Place the brisket, fat side up, in center of sauce and onions. Pour the remainder of the sauce and onions over the brisket. Fold foil extensions over the brisket and seal loosely. Bake in oven for 3 1/2-4 hours (until brisket is soft when punctured with fork). Carefully open foil, remove just the brisket onto cutting board and let rest at room temperature for 15-20 minutes.

FOR THE GRAVY (prepare while brisket is resting):
Raise oven temp to 450 degrees.

Spread the halved cherry tomatoes, seed side down, onto a well-oiled baking sheet. Sprinkle with kosher salt and pepper and cook in hot oven for about 10 minutes.

Using a mesh strainer, drain the remainder of the onion sauce into a large skillet. Remove bay leaves and thyme and transfer just the onions into the sauce. Bring to a simmer over medium high flame. Add the tomatoes straight from the oven, and a 1/2 cup of Manischewitz® Reduced-Sodium Chicken Broth. Mix well. Return mixture to a simmer and then remove from flame.

After allowing the brisket to rest for about 20 minutes, slice into 1/4 inch thick slices. Pour finished sauce over cut meat and serve.

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