Red Ashkenazi Brisket

Chefanie Ashkenazi Brisket with Tomatoes Onions Carrots and Paprika

Wrote this recipe for Millennials who might have to do a solo Passover under the current Quarantine circumstances and have never before cooked a seder. Lacks Mom's je-ne-sais-quoi, but it'll pass... Next year, in person!


1t kosher salt
1t paprika
1 (1-lb.) beef brisket, trimmed of any big pockets of fat 
2T vegetable oil
2.5c chicken stock
14 oz. tomato sauce 
1 medium yellow onion, sliced
2t minced garlic


  • Preheat oven to 350°F.
  • Combine salt and paprika in a small bowl, then rub all over brisket.
  • Heat oil in a Dutch Oven (or another pot with lid) over medium-high heat. Add brisket to pot and brown on both sides, about 8 minutes per side. Pour out fat rendered from meat. Scrape any brown bits created from searing.
  • Add stock and tomato sauce to pot. Return brisket to pot. Add onions and garlic to pot. Cover pot, transfer to oven, and braise brisket for 1 hour.
  • Uncover pot and continue to braise brisket for 1 hour more.
  • Move onions and garlic on top of brisket. Cover pot, return to oven, and continue to braise brisket, until very tender, about 1 hour and 15 minutes more. 
  • Move brisket to a cutting board to rest. Slice brisket across the grain and transfer to servingware. Spoon sauce on top. Serve. 
Serves 2. 40 minutes active time, 3 hours, 15 minutes total time.

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