Whole Beef Brisket with Chickpeas & Potatoes (Mega Braise)

Name: Whole Beef Brisket with Chickpeas & Potatoes (Mega Braise)
Cuisine: Israel
Ingredients: 4–5 kg Beef brisket (whole, untrimmed); 1.6 kg (drained) Canned chickpeas; 3 kg (quartered) Potatoes; 6 large (quartered) Onion; 16 cloves Garlic; 8 tbsp Olive oil; 5 tbsp Paprika (sweet); 3 tbsp Cumin (ground); 2 tbsp Turmeric (ground); 5–6 tbsp Salt; to taste Black pepper; 4–5 liters Beef broth or water

A recipe from Israel.

🇮🇱 IsraelhighProteinslowBraiseshabbatashkenaziMizrahionePot

Whole Beef Brisket with Chickpeas & Potatoes (Mega Braise)

Nutrition (per serving)

840Calories

68 gProtein

68 gCarbs

48 gFat

10 gSugar

1800 mgSalt

Ingredients

4–5 kg Beef brisket (whole, untrimmed)
1.6 kg (drained) Canned chickpeas
3 kg (quartered) Potatoes
6 large (quartered) Onion
16 cloves Garlic
8 tbsp Olive oil
5 tbsp Paprika (sweet)
3 tbsp Cumin (ground)
2 tbsp Turmeric (ground)
5–6 tbsp Salt
to taste Black pepper
4–5 liters Beef broth or water

Method

Preheat oven 140°C (285°F) or prepare very large slow cooker.
Season brisket generously on all sides with salt, pepper, paprika, cumin & turmeric.
Heat olive oil in huge oven-safe pot (or brown in batches) → sear brisket until deep brown → remove.
Sauté onion & garlic 8 min → add remaining spices → cook 2 min.
Add potatoes, chickpeas, and enough broth/water to come halfway up brisket.
Return brisket → cover tightly → braise 6–8 hours (oven) or 10–12 hours (slow cooker) until fork-tender.
Rest 30 min → slice against grain → serve with vegetables and broth as gravy.