Chef Zaffaron’s Heritage Braised Hanukkah Brisket

Preheat your oven to 325°F (165°C).

Season the brisket generously on all sides with kosher salt and black pepper.

In a large, heavy-bottomed Dutch oven, heat the oil over medium-high heat. Sear the brisket until a deep brown crust forms, about 7-8 minutes per side. Remove the meat and set aside on a platter.

In the same pot, add the sliced onions. Cook over medium heat, stirring frequently, until they are golden brown and caramelized (approximately 20 minutes).

Add the garlic, carrots, and celery. Sauté for another 5 minutes until fragrant.

Stir in the tomato paste and cook for 2 minutes to take off the raw edge. Pour in the red wine to deglaze the pan, scraping up all the brown bits (fond) from the bottom.

Add the beef stock, brown sugar, thyme, rosemary, and bay leaves. Bring the liquid to a gentle simmer.

Place the brisket back into the pot, nestling it into the vegetables and liquid (it should be about 2/3 submerged).

Cover the pot with a tight-fitting lid and transfer to the oven. Braise for 3.5 to 4 hours, or until the meat is completely tender when pierced with a fork.

Chef's Secret: For the perfect presentation, let the brisket cool, refrigerate overnight, and slice against the grain while cold. Reheat the slices in the strained and reduced braising liquid before serving.