Chef Randy

Kosher Braised Brisket

View Youtube

Classic kosher braised brisket cooked low and slow with carrots, onions, potatoes, and a rich tomato-pomegranate sauce.

Chef Randy’s Kosher Braised Brisket

Chef Randy’s Kosher Braised Brisket is a comforting classic made with USDA Prime second cut brisket, braised alongside carrots, onions, potatoes, and sweet-tart pomegranate molasses. Perfect for holidays, family dinners, or chilly evenings.

Details

Servings: 6–8

Prep Time: 20 minutes

Cook Time: 180 minutes

Total Time: 200 minutes

Cuisine & Diet

Cuisine Type: Jewish, American, Comfort Food

Diet Tags: Kosher, Dairy-Free, Gluten-Free

Ingredients

  • 1 Prairie Street Kosher USDA Prime Second Cut Brisket
  • 1 tablespoon paprika
  • 1 tablespoon dried oregano
  • 1 tablespoon avocado oil
  • 3 carrots, peeled and chopped large
  • 1 large white onion, chopped large
  • 1 pound fingerling potatoes, whole
  • 2 cups kosher beef stock
  • 2 cups small diced tomatoes
  • ½ cup pomegranate molasses
  • Kosher salt, divided
  • Freshly ground black pepper, divided

Instructions

  1. Preheat oven to 350°F (177°C).
  2. Mix paprika, oregano, 1 tablespoon kosher salt, and 1 tablespoon black pepper to create spice rub.
  3. Coat brisket generously with spice rub.
  4. Heat avocado oil in a skillet over high heat. Place brisket fat side down to sear.
  5. Add chopped carrots and onion on top of brisket.
  6. Flip brisket and place on top of carrots and onions.
  7. Arrange fingerling potatoes around brisket.
  8. Add beef stock, diced tomatoes, and pomegranate molasses. Cover with lid and bring to simmer.
  9. Transfer to oven and braise for about 3 hours until fork tender.
  10. Rest brisket in pan for 15–20 minutes before slicing. Serve with vegetables.

Chef’s Tips

  • Second cut brisket has more marbling, making it perfect for braising.
  • Pomegranate molasses adds a unique sweet-tart depth to the sauce.
  • Letting the brisket rest ensures clean slices and maximum juiciness.

Storage & Reheating

Store covered in fridge for up to 4 days. Reheat in oven at 300°F with a splash of beef stock to keep moist.

Frequently Asked Questions

Can I make this brisket ahead of time?

Yes, braised brisket tastes even better the next day. Cool, refrigerate, and reheat gently before serving.

What can I use instead of pomegranate molasses?

You can substitute balsamic glaze or a mix of honey and lemon juice for similar sweetness and acidity.

Can I use first cut brisket for this recipe?

Yes, but first cut is leaner and may not be as juicy as second cut. Adjust cooking time as needed.

Nutrition Information

Calories: ~480 per serving

Macros: Protein: 48g, Carbs: 22g, Fat: 22g