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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!
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.
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.
Remove lid and sprinkle arrowroot over vegetables and stir until well mixed and starting to thicken.
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.
If too much liquid has evaporated, add 1/2 cup additional broth and mix before returning lid and continuing cook time.