Mamaleh's Brisket

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This classic beef brisket is a beautifully tender, slow-cooked joint that makes for a deeply satisfying family meal. By seasoning the meat well in advance and braising it slowly with root vegetables, garlic and herbs, you create a rich, savoury depth of flavour without the need for heavy thickeners. The long cooking process ensures the beef becomes melt-in-the-mouth tender, while the reduced braising liquid provides a glossy, intensely flavoured sauce to finish the dish.

As a diabetes-friendly option, this recipe focuses on lean protein and fibre-rich vegetables like carrots and celery. Preparing the dish a day ahead not only allows the flavours to develop further but also makes it easy to remove any excess fat before serving. Pair this comforting main course with steamed greens or a crisp salad for a balanced and wholesome homemade dinner.

Ingredients for Mamaleh's Brisket

1 (6–8-pound) piece untrimmed point- or flat-cut beef brisket
1 matsked nymalen svartpeppar
60ml Diamond Crystal or 2 tablespoons plus 2 teaspoons Morton kosher salt
plus more
60ml schmaltz (chicken fat) or vegetable oil
2 large onions, coarsely chopped
5 large carrots, peeled, coarsely chopped
5 celery stalks, coarsely chopped
350ml Manischewitz Concord grape wine or Concord grape juice
2 heads of garlic, halved crosswise
8 sprigs thyme
4 fresh bay leaves
2 tablespoons black peppercorns
2.8L low-sodium chicken broth

How to make Mamaleh's Brisket

Season brisket all over with ground pepper and 60ml Diamond Crystal or 2 tablespoons plus 2 teaspoons Morton salt, rubbing into the grain. Wrap tightly in plastic and chill at least 3 hours and up to 3 days.

Place a rack in lower third of oven; preheat to 135°C. Heat schmaltz in a large roasting pan set over 2 burners on high. Unwrap brisket; cook, reducing heat if needed, until browned, 7–10 minutes per side. Transfer to a baking sheet.

Reduce heat to medium-high. Add onions, carrots, and celery to pan; season with salt. Cook, stirring occasionally, until browned and just softened, 15–18 minutes. Add wine, bring to a boil, and cook until evaporated, 8–10 minutes. Add garlic, thyme, bay leaves, peppercorns, and broth; bring to a boil. Nestle brisket into aromatics and cover tightly with foil; braise in oven until meat is very tender but still holds its shape, 2–3 hours. Let cool, then chill at least 8 hours and up to 2 days.

Preheat oven to 121°C. Remove solidified fat from surface of braising liquid; discard. Transfer brisket to a platter. Strain braising liquid into a large measuring glass; discard solids. Return liquid to pan and cook over medium-high heat, stirring occasionally, until reduced by half, velvety and intensely flavoured, but not overly salty, about 30 minutes.

Return brisket to pan, cover with foil, and heat in oven until warmed through, 60–90 minutes. Transfer to a cutting board and slice against the grain. Arrange on platter and pour braising liquid over.

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