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I know a lot of people think BBQ when they think brisket, but this is the Jewish way I grew up on and it is THE BEST WAY. My whole fam devoured it the last time I made this, it’s just so freaking good!!! Don’t be intimidated by the time or the switch from the stove to the oven – this recipe is so easy and takes just a little bit of work with the majority of the time being spent baking in the oven. Find the oven safe pots I recommend using here!
Let’s Make It
Preheat your oven to 300 degrees and generously season your brisket with salt and pepper.
Heat a Dutch oven or oven safe pot with lid over medium heat. Once the pan is piping hot, add a drizzle of oil then sear the brisket for about 5-6 minutes each side. Don’t touch the brisket until it’s ready to flip to ensure you get a nice crust on it. Set aside.
Add another drizzle of oil if needed then add the onions and garlic to the pot. Saute until onions are soft and translucent, about 5 minutes. Add in balsamic vinegar to deglaze the pan and scrape any bits at the bottom, then add ketchup and stir to combine.
Add in the tomatoes and broth then place the brisket in. Tie the thyme and parsley together with twine and add on top of the liquid. Bring to a light boil then cover and bake for 1 hour. Add the carrots and potatoes and bake for an additional 2 1/2 hours.
Add the carrots and potatoes and bake for an additional 2 1/2 hours.
Serve with a crunchy baguette for dipping!
