Mired in tradition, holidays always conjure up hankerings for certain foods. And I want to share with you my favorite recipe of all time. This brisket is my comfort food. I grew up eating this on High Holidays, Hanukkah, and it is always the request I make for my birthday meal, too. Because my mom, Bobbi, makes the BEST brisket.
Today, you are extremely lucky that I am going to share her recipe with you. I think it is going to become your favorite family meal, too!
This one is a bit time intensive. Although your active time is not too bad, this brisket takes a good 4-5 hours of cooking time, so make sure you plan accordingly!
- 4-5 pound brisket
- Salt and pepper
- 3 large yellow onions, cut in half then thinly sliced
- 8 fresh thyme sprigs
- 10 cloves of garlic, thinly sliced
- 2 bay leaves
- 1 ½ cups good red wine
- 3 T balsamic vinegar
- ¼ cup honey
- 1 cup beef bone broth
Preheat your oven to 325.
Generously season the entire brisket with salt and pepper. Heat a large dutch oven over medium-high heat. Put the brisket into the dutch oven and sear one side, without moving the brisket around, for about 5 minutes, then flip the brisket over and let it sear, untouched, for another 5 or so minutes.
Remove the brisket from the dutch oven and set it aside.
Add the onions, thyme, garlic and bay leaves into the dutch oven. Cover with a ½ cup of the red wine and 3 T of balsamic vinegar and give everything a good stir. Let it cook for about 5 minutes.
Meanwhile, combine the rest of the wine, honey, broth, and the remaining spices in a bowl.
Return the brisket to the dutch oven, nestling it among the onions, and pour the wine/honey/broth mixture on top of the meat. Cover your dutch oven with a lid or tightly fitted aluminum foil and transfer it to the oven.
Cook for 4-5 hours, until the meat is very tender. Remove the pan from heat and place the brisket onto a cutting board. Cover it loosely with foil and let it rest for 10-15 minutes before slicing it. Remove the bay leaves and sprigs of thyme from the onion mixture.
Serve the meat with the cooked onions. So, so good!