Golda's Brisket

This is the kind of brisket recipe that gets passed down through families and argued over at holidays. Eight pounds of beef brisket, seared hard on both sides, then braised low and slow in tomato juice with carrots, new potatoes, pearl onions, and garlic.

The method is smart and deliberate. Sear the meat first to build a brown crust, then braise it covered for 90 minutes before slicing. Slicing before the second braise is the key move. It lets the tomato juice penetrate every slice during the remaining 90 minutes, so you end up with tender, flavorful meat all the way through instead of just on the surface.

The vegetables go in for the second half, cooking in the brisket juices and tomato until soft and saturated with meaty flavor. By the time everything is done, you have a complete meal in the roasting pan.

Kitchen Tips

• Sear on high heat. Get the pan screaming hot. You want a dark brown crust, not grey, steamed meat.
• Slice against the grain. Brisket has long muscle fibers. Cutting across them makes each slice tender instead of stringy.
• Slice before the second braise. This is what separates good brisket from great brisket. The slices absorb the braising liquid during the final 90 minutes.
• Even better the next day. Cool, refrigerate overnight, and skim the solidified fat from the top. Reheat gently.

Variations

• Onion soup mix version: Add a packet of onion soup mix to the tomato juice for deeper onion flavor.
• Sweet and tangy: Stir 2 tablespoons brown sugar and 1 tablespoon red wine vinegar into the tomato juice.
• Root vegetable medley: Add parsnips and turnips alongside the carrots for a more complex vegetable mix.