Lainie Cadry of @lainieskitchen Jewish Beef Brisket Recipe
- 1-1.5kg piece raw kosher beef brisket, washed and pat dry
- 4 large brown onions, peeled and sliced into half moons
- 3 large carrots, peeled and sliced in half lengthways, then halved across ways
- 12 dried bay leaves
- 2 tbsp sea salt + extra to season meat
- 1 tbsp of whole black peppercorns
- Extra virgin olive oil (EVOO)
- Pure water
- Place a wide based Dutch oven over a medium-high heat. Drizzle pot with EVOO. Lightly season brisket all over with sea salt and sear meat on both sides until golden. When ready, remove brisket from pot and set aside.
- Add the onions to the pot with the meat juices and olive oil. Add in 1 cup of water, stir to combine and cook over a medium-low heat until most of the water has evaporated and the onions have softened. Drizzle onions generously with EVOO and season with a pinch of sea salt. Cook for a further 20-30 minutes or until golden and caramelised. If the onions begin to catch, add in a few tablespoons of water as you go to avoid burning.
- Preheat oven to 160c. Remove half the caramelised onions from Dutch oven and set aside. Place half the carrots, bay leaves, sea salt and peppercorns into the bottom of the dish. Place the brisket back in, cover with remaining onions, carrots, bay leaves, sea salt and peppercorns. Pour approximately 4 cups of water around the brisket or until the water reaches roughly ¾ of the way up the meat. Cover with lid and bake for 3 hours.
- Remove from oven. Carefully lift the brisket out of the sauce and place onto a large cutting board. Allow to stand until cool enough to handle. Using a large knife, slice brisket as thinly as possible, cutting the meat against the grain. Carefully return brisket to sauce and ensure the meat is well submerged and basted with sauce. Before serving, return to oven to finish cooking for 30-40 minutes at 160c or until tender and fragrant.
Lainie Cadry is a registered nurse working in the sphere of Paediatrics. Her passion for health and wellbeing is also seen in her cooking where Lainie reimages the traditional recipes of her diverse Jewish cultural heritage with a fun, nourishing and soulful approach. At 20 years old, Lainie was the youngest to be published in the Monday Morning Cooking Club’s third cookbook, “It’s Always About the Food” and has since contributed to further cookbooks and publications. In 2017, Lainie launched her Instagram account “lainieskitchen” where her community of followers can find her recipes, tablespaces and entertaining ideas. Check out Lainie's Instagram here.