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Bubbe’s Brisket from The New Yiddish Kitchen


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5 from 4 reviews

  • Author: Simone Miller & Jennifer Robins
  • Total Time: 4 hours 10 mins
  • Yield: 4-6 servings 1x

Description

This brisket comes out beautifully tender every time! Unlike barbecued brisket, this one cooks in broth on the stovetop, which helps seal in all the juices!


Ingredients

Scale
  • 1 tablespoon (15 mil) avocado oil
  • 1 teaspoon salt
  • Freshly ground black pepper (Note from Jaime: Omit for AIP)
  • 1 brisket, grass-fed if possible (around 4 pounds [1.8 kg])
  • 1 large onion, sliced thin
  • 6 large carrots, chopped
  • 5 cloves garlic, minced
  • 32 ounces (945 ml) beef broth

Instructions

  1. Heat a large stockpot over medium-high heat and add the avocado oil.
  2. Rub the salt and pepper (if using) into the brisket and place in the pot. Cook for about 7 minutes on each side.
  3. Add the onions, carrots, garlic, and broth to the pot. Bring to a low simmer and cover. Cook for 4 hours or until tender. Remove the brisket and allow to rest for 10 minutes.
  4. Slice and serve with the cooked veggies.
  • Prep Time: 10 mins
  • Cook Time: 4 hours
  • Category: Entree
  • Cuisine: Jewish