Grandma Ethel's Brisket with Tzimmes

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 28 Jan 2026

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This traditional beef brisket with tzimmes is a soul-warming dish that celebrates the slow-cooking methods of generations past. Braised in a rich stock sharpened with sherry vinegar, the first-cut brisket becomes exceptionally tender, while the carrots, sweet potatoes, and prunes create a naturally sweet, jewel-coloured garnish. It is a high-protein main course that fills the kitchen with a wonderful savoury aroma as it simmers, making it a favourite choice for festive gatherings or a comforting Sunday lunch.

To achieve the best results, this recipe requires a little patience, as the flavours deepen significantly when the meat is allowed to rest in its juices overnight. This cooling process also makes it easier to trim any excess fat, ensuring a refined finish to the sauce. Serve the sliced beef on a large platter surrounded by the honeyed vegetables for a wholesome, homemade meal that is both nutritious and deeply satisfying.

Ingredients for Grandma Ethel's Brisket with Tzimmes

1 (6- to 7-lb) first-cut brisket
1 3/4 colheres de chá de sal
1 colher de chá de pimenta preta
45ml de azeite de oliva
950ml brown chicken stock or reconstituted brown chicken demi-glace
180ml Sherry vinegar
900g carrots, peeled and cut crosswise into 2-inch-long pieces
4 medium sweet potatoes, peeled and cut into 2-inch pieces
650ml dried pitted prunes

How to make Grandma Ethel's Brisket with Tzimmes

Coloque a grade do forno na posição do meio e pré-aqueça o forno a 177°C.

Pat brisket dry and rub all over with 1 teaspoon salt and 1/2 teaspoons pepper. Heat oil in a 17- by 11-inch heavy roasting pan (3 inches deep) over moderately high heat, straddled across 2 burners, until hot but not smoking, then brown brisket, starting with fat side down, on both sides, about 5 minutes per side. Remove from heat, then add stock and vinegar to pan. Cover pan tightly with heavy-duty foil and braise brisket in oven 2 hours. Add carrots and potatoes to pan and braise, covered, 1 hour. Add prunes and braise, covered, until meat is fork-tender, about 30 minutes more. Cool meat, uncovered, to room temperature, about 1 hour, then chill, covered, at least 12 hours.

Coloque a grade do forno na posição do meio e pré-aqueça o forno a 177°C.

Transfer brisket to a cutting board and slice across the grain about 1/4 inch thick. Discard as much fat as possible from surface of vegetables and sauce, then return sliced meat to pan and reheat, covered with foil, until heated through, about 40 minutes. Sprinkle with remaining 3/4 teaspoons salt and remaining 1/2 teaspoons pepper, then arrange meat with tzimmes and sauce on a large platter.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.