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Jewish Brisket Recipe
Prep Time: 15 mins
Cook Time: 3 hrs 15 mins
Total Time: 3 hrs 30 mins
 

This Jewish Brisket Recipe is based on my family recipe and is a Passover favorite! We tweaked the recipe - it's gluten-free, paleo and Whole30 compatible!

Course: Holiday, Mains
Cuisine: Jewish
Keyword: gluten free passover recipes, How to cook beef brisket, passover brisket recipe
Servings: 8
Calories: 293 kcal
Author: Alyssa Brantley
5 from 10 votes
close up of cooked jewish brisket in a large pot
Ingredients
  • 2 Tablespoons avocado oil or other high heat oil, divided
  • 3 pounds Brisket sprinkled with kosher salt and freshly ground black pepper
  • 1 extra large yellow onion roughly chopped
  • 2 large cloves garlic pressed
  • 2 large carrots peeled and roughly chopped
  • 1.5 pounds white button mushrooms stems trimmed and quartered
  • 2 Tablespoons arrowroot powder
  • 1.5 cups organic mushroom broth can substitute beef broth
  • 3 sprig thyme
  • kosher salt to taste
  • freshly ground black pepper to taste
Instructions
  1. Preheat the oven to 350F.

    Generously salt and pepper each side of the brisket.

    Place a large oven-safe dutch-oven over medium-high heat. Once hot, add 1 Tablespoon of the avocado oil and then brisket.

    Brown 3 to 4 min per side until every side is seared. Remove from pot and set aside.

    using tongs to turn brisket in a dutch oven on the stove for passover
  2. Reduce heat to medium, add remaining 1 Tablespoon of avocado oil. 

    Once hot, add chopped onion, mushroom, carrot and garlic plus 1/2 teaspoon kosher salt and 10 to 12 turns of freshly ground black pepper. 

    adding chopped mushrooms, carrots and onions to a cast-iron pot for passover brisket recipe
  3. Cook, uncovered, 5 to 7 minutes, stirring occasionally. Cover and continue cooking vegetables another 5 minutes.
  4. Remove lid and sprinkle arrowroot over vegetables and stir until well mixed and starting to thicken. 

    adding arrowroot to cooked vegetables to thicken the sauce for jewish beef brisket recipe
  5. Return brisket to pot and bury under vegetables. 

    Add 1.5 cups mushroom broth (or enough so that meat and vegetables are immersed 3/4 of the way) and a few sprigs of thyme to pot. 

    Bring to a boil.

  6. Once boiling, cover and place in oven on center rack. 
    placing a lid on beef brisket and vegetables in broth to go into the oven to finish cooking
  7. Cook for 3 hours, checking once about halfway through cooking. 

    If too much liquid has evaporated, add 1/2 cup additional broth and mix before returning lid and continuing cook time.

  8. Remove from oven, allow to cool completely and thinly slice the meat against the grain. Taste sauce and adjust salt and pepper if necessary. Return sliced meat to gravy and vegetables and warm before serving. Enjoy!
Nutrition Facts
Jewish Brisket Recipe
Amount Per Serving (0.125 finished dish)
Calories 293 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 4g25%
Cholesterol 87mg29%
Sodium 211mg9%
Potassium 905mg26%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 3g3%
Protein 33g66%
Vitamin A 3025IU61%
Vitamin C 4.7mg6%
Calcium 22mg2%
Iron 3.3mg18%
* Percent Daily Values are based on a 2000 calorie diet.

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