jewish brisket

A delicious Jewish pot roast that is cooked in spices until tender perfection.

The Best Jewish Beef Brisket

carrots

lbs baby potatoes (red

garlic (diced finely)

water (plus more if needed)

paprika

olive oil

tbsp salt

Grab a large bowl and add your diced garlic, salt and paprika.

Crush down the garlic into the paprika and salt mixture to release the juices from the garlic.

Pre-heat a heavy bottom pan over the stove on high heat.

Now grab your brisket and trim off any excess fat. Some fat is fine.

Take your brisket and press it into your spice mixture making sure to coat the whole brisket well. You may have to pick up some of the spice mixture and press it on to the meat.

Once your pot is pre-heated, add your olive oil.

Now add your brisket and sear all sides well. If you have any remaining spice mixture that fell off the meat then make sure to throw that into the pot too. You want all of the spice mixture in your pan.

Once you have seared all sides of the meat, remove from the pan and place on a large plate and set aside.

Add a little water (about 1/2 cup) to your pan to deglaze it. Let it bubble up and scrape down any brown bits from the bottom.

Add your seared brisket to the slow cooker.

Pour the liquid from deglazing over top of your brisket. You should have enough liquid to come up about 1/2 inch up the side of your pan. If you do not, add more water until it does.

Place the lid on the slow cooker and set it to low.

Cook for 6-7hours or until the brisket is almost falling apart. This will depend on your cut of brisket and slow cooker how long it takes.

Now add your potatoes and carrots and coat them with the juices in the pot.

Cook for another hour.

Once the brisket is falling apart and tender and the vegetables are cooked, taste for seasoning.

If you are using the slow cooker

Pre-heat your oven to 350 degrees

Add your seared brisket to a roasting pan.

Pour the liquid from deglazing over top of your brisket.

Top your brisket with aluminum foil and bake for 3 hours, making sure to baste the brisket every 45 minutes.

After 3 hours, add your potatoes and carrots to the brisket and coat them well with the juices from the pan.

Cover and cook for another hour.

After an hour, with a fork, check to see if the brisket is ready by poking it. If it slightly falls apart it is ready. Pierce the potatoes and carrots as well to check for doneness.

If you are using the oven

Grab a large platter and gently lift out your brisket and place it in the center of the platter.

Now scoop out your potatoes and carrots and place along the sides of the brisket.

Scoop out some of the pan juices from the pan and pour over the brisket and potatoes.

Serve immediately.

Serving

Passed down to share from my Bubbe, Ema Ljuba, this famous Beef Brisket recipe gets it's extra flavor from Onion Soup Mix and is sure to please any crowd!

Beef Brisket with Onion Soup Mix

beef brisket

chili sauce

onion soup mix

beer

Yukon potatoes (cut chunks)

onions

oz whole peeled tomatoes (optional)

red wine (optional)

Pre-heat oven to 350. Use a large roasting pan, ideally with a lid.

Stir together chili sauce, onion soup mix and beer in the bottom of the roasting pan.

Place brisket on top of the mixture along with the carrots.

Cover with lid and roast 2 - 2 1/4 hours.

Cool meat in pan (covered) until you can put the entire pan in the refrigerator overnight.

The next morning remove the thick layer of congealed fat that has solidified on the surface of the meat. (The fat gives the gravy and meat wonderful flavor in the roasting process but then most of it is no longer needed!)

Slice the cold brisket - against the grain - and place back in the gravy.

At this point it can be put back into the fridge until you are ready to finish the roasting with the potatoes.

When ready to roast add chunks of potatoes and the onions to the pot.

If using tomatoes, add now as well as cup of red wine.

Cover the pan and roast for another hour to an hour and a half.

Jewish Brisket with Onion Gravy turns out perfect every time!

Jewish Brisket with Onion Gravy or My Mother's Brisket (but not really)

5-6 lb brisket, well trimmed (fatty briskets are for BBQ)

salt divided

t pepper

Garlic powder

T oil, divided

onions,

garlic

Pat brisket dry and season with 1/2 t salt and pepper and garlic powder. It is really hard to over season brisket. Place 1 T oil in Dutch oven and heat in a preheated 375 oven for 10 minutes. Place brisket in oil, fat side up and bake uncovered for 30 minutes.

Saute onions in remaining oil in a large skillet, until softened and beginning to turn golden. Reduce heat to medium and cook until deep golden and caramelized, about 20 minutes, stirring occasionally. Add garlic, paprika, and remaining salt and pepper and cook 1 minute. Stir in 3 cups of water and bring to a boil. Spoon over brisket. Place lid on Dutch oven leaving it a bit ajar. Bake for about 3 1/2 hours until tender. Add more water if necessary during cooking, but this has never happened to me.

Remove from oven and let cool for 1 hour. Remove brisket from sauce, scraping any clinging onions back into the sauce. Wrap brisket in foil and refrigerate overnight. Pour gravy from pan into a 4 cup measuring cup. Fat will rise to top overnight. Remove. The next day use an immersion blender to puree gravy until smooth. You should have at least 3 cups, if not add more water.

The next day slice brisket into thin slices, if possible, with an electric knife. Make sure to slice against the grain or your brisket will be stringy. Place some gravy into the bottom of a pan and then place brisket on top of that. Cover with rest of gravy and then seal pan with foil. Bake in a preheated 350 oven for 30 minutes. This will serve 8-10 people.

My friend’s mother’s Jewish Brisket is one we all should know how to make.  This Passover brisket recipe uses budget friendly pantry items, combined with low-and-slow cooking techniques, transforms this inexpensive cut of meat into a tender, juicy, melt-in-your-mouth experience.

Passover Brisket (My Friend's Mother's Recipe)

lb. flat cut brisket (trim any excess fat)

white wine (or more)

onion

A-1 steak sauce

Worcestershire Sauce

Heinz 57 (Steak Sauce)

Onion powder

pepper

Spray baking dish with cooking oil.  Layer sliced onion on the bottom of the glass baking dish.  Add just enough white wine to the bottom of the pan so the onions are slightly submerged.  Place the brisket on top of the onions and sprinkle with onion soup mix, onion powder, garlic powder and pepper.  Evenly spread A-1, Heinz 57, and Worcestershire sauces on the top of the meat.

Cover and tightly seal with aluminum foil and bake at  275 °F for 4 – 5 hours.  Test the doneness by using a fork.  The fork should go in easily and the meat should start to pull apart as you lift it out of the pan.

Let the brisket rest covered for at least ½ hour before carving.   Once the brisket is carved, put back in the gravy and spoon gravy between the slices.  Serve right out of the baking dish.

https://www.youtube.com/watch?v=7G-4CeTPehY

My friend’s mother’s Jewish Brisket is one we all should know how to make.  This brisket recipe uses budget friendly pantry items, combined with low-and-slow cooking techniques, transforms this inexpensive cut of meat into a tender, juicy, melt-in-your-mouth experience.

I teamed up with Pam to learn how to select, trim, cook, cut and serve her mother’s Jewish perfectly juicy and tender brisket.  Follow along for tips and tricks for making Joan Noun’s brisket – hands-down the best brisket dinner for two!

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Beef Brisket with Onion Soup Mix

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Passover Brisket (My Friend's Mothe...

Top 4 jewish brisket recipes from across the web

The most viewed jewish brisket recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The Best Jewish Beef Brisket

Beef Brisket with Onion Soup Mix

Jewish Brisket with Onion Gravy or ...

Passover Brisket (My Friend's Mothe...

The most viewed jewish brisket recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine