Jewish Grandma's Best Brisket Recipe

Name: Jewish Grandma's Best Brisket
Prep time: 20 min
Cook time: 240 min
Total time: 260 min
Ingredients: 1 tablespoon vegetable oil; 1 (4 pound) beef brisket; ground black pepper to taste; 2 onions, thickly sliced; 2 cloves garlic, peeled and cut in half; salt and pepper to taste

Cook Time: 240 minutes

Ingredients

1 tablespoon vegetable oil
1 (4-pound) beef brisket
Ground black pepper to taste
2 onions, thickly sliced
2 cloves garlic, peeled and cut in half
Salt to taste

Directions

Step 1: Heat the vegetable oil in a large, deep skillet or pot over medium-high heat.

Step 2: Season the brisket generously with ground black pepper on all sides.

Step 3: Place the brisket into the pan and cook until the surface is a rich brown color, but not burnt. You want it dark and seared, but not charred.

Step 4: Lift the brisket out of the pan and scatter the sliced onions into the pan.

Step 5: Place the uncooked side of the brisket down onto the onions, and repeat the browning process for the other side of the roast.

Step 6: Add the garlic cloves to the pan.

Step 7: Add enough water to the pan to almost cover the brisket. Bring the liquid to a simmer.

Step 8: Once simmering, reduce the heat to low. Cover the pot with a lid or tightly-fitting aluminum foil.

Step 9: Let the brisket simmer for 4 hours, turning the roast over once halfway through the cooking time. The meat should be fork-tender when done.

Step 10: Carefully remove the brisket from the pan and transfer it to a serving platter.

Step 11: Bring the remaining broth in the pan to a simmer, scraping the bottom to loosen any browned bits.

Step 12: Cook the broth until it reduces to a thin gravy consistency. Taste and season with additional salt and pepper as needed.

This brisket pairs wonderfully with potato latkes or roasted vegetables cooked in olive oil for a kosher meal.

Nutrition Facts

Nutrient	Amount per Serving
Calories	327
Total Fat	26g (34% Daily Value)
Saturated Fat	10g (50% Daily Value)
Cholesterol	75mg (25% Daily Value)
Sodium	49mg (2% Daily Value)
Total Carbohydrate	2g (1% Daily Value)
Dietary Fiber	0g (1% Daily Value)
Total Sugars	1g
Protein	19g (38% Daily Value)
Vitamin C	2mg (2% Daily Value)
Calcium	13mg (1% Daily Value)
Iron	2mg (11% Daily Value)
Potassium	219mg (5% Daily Value)

Author: FriendlyFood

History and Origins of Brisket

The brisket has deep roots in Jewish culinary tradition, particularly among Ashkenazi Jews. It became a staple dish for Jewish families, especially during holidays like Passover and Rosh Hashanah. Brisket is a cut of beef from the lower chest area, which requires long, slow cooking to become tender. Over the centuries, Jewish grandmothers have perfected their own versions of brisket, passing down recipes that have been cherished for generations. This dish embodies the heart of Jewish home cooking, known for its rich, comforting flavors and tender texture.

Regional Variations

While brisket is popular in Jewish communities around the world, its preparation varies by region. In Eastern Europe, where the dish first gained prominence, it is often braised with onions, garlic, and spices, creating a rich, savory gravy. In the United States, particularly in Jewish delis, brisket is sometimes smoked or roasted, adding a different flavor profile. Variations of this dish can also be found in other parts of the world, including Israel, where it is commonly prepared for Shabbat dinners. The beauty of brisket lies in its versatility, with each family recipe offering a unique twist on the traditional method.

What Makes This Brisket Recipe Special?

Jewish Grandma's Best Brisket stands out for its simplicity and flavor. The recipe calls for only a few ingredientsbeef brisket, onions, garlic, black pepper, and wateryet the slow cooking process allows the meat to absorb deep flavors, resulting in a tender, juicy roast. Unlike other brisket recipes, this one emphasizes a more straightforward approach, making it perfect for beginners while still delivering that authentic taste. The key lies in the slow simmering process, which helps break down the tough fibers of the brisket, creating a melt-in-your-mouth experience.

Where Is It Usually Served?

Brisket is often served as a centerpiece during Jewish holidays, particularly at family gatherings and festive meals. In Jewish delis, it's commonly served as a sandwich, piled high on rye bread with mustard or pickles. Beyond Jewish cuisine, brisket has become a favorite in American comfort food, frequently appearing at barbecues, holiday dinners, and even casual Sunday meals. The dish pairs beautifully with side dishes such as mashed potatoes, potato latkes, or roasted vegetables, and is often complemented by a rich, flavorful gravy made from the braising liquid.

Fun Facts About Brisket

1. In the United States, brisket is often associated with Jewish delis in New York City, where it is a beloved sandwich filling. The city's delis are world-famous for their take on this dish, which is typically served thinly sliced and stacked between two slices of bread.

2. The term "brisket" comes from the Old French word "brusqu," which means "tough." This refers to the nature of the meat before its slow-cooked to tenderness.

3. Brisket is a popular choice for smoking, particularly in Texas barbecue. While Jewish brisket recipes focus on braising, Texas-style brisket is smoked for several hours, which imparts a distinct smoky flavor and bark to the meat.

4. In Jewish tradition, brisket is often served as part of the seder plate during Passover. The braised meat is a symbol of the sacrificial lamb that was offered at the Temple in Jerusalem.

FAQ about Jewish Grandma's Best Brisket Recipe

Leftover brisket should be stored in an airtight container in the refrigerator. It will keep for 3 to 4 days. To reheat, you can warm it gently on the stove or in the oven. Adding a little bit of the leftover broth will help keep it moist.

Yes, you can freeze the brisket. After it has cooled to room temperature, wrap it tightly in plastic wrap or aluminum foil, then place it in an airtight container or freezer bag. It can be frozen for up to 3 months. When ready to use, thaw it overnight in the refrigerator and reheat it.

If your brisket turns out too tough, it may need more cooking time. Brisket is a tough cut of meat that requires slow, low heat to break down the connective tissue. Try simmering it for an additional hour or two. You can also add more liquid to the pot to ensure it stays moist during cooking.

Yes, if the brisket turns out bland, you can improve the flavor by adding more seasoning or broth. Some people add beef bouillon or beef broth instead of water for a richer flavor. You can also increase the amount of garlic and onions, or add spices such as thyme or paprika to taste.

Yes, this recipe can be adapted for a slow cooker. Brown the brisket first, then transfer it to the slow cooker with the onions, garlic, and enough liquid to cover the meat. Cook on low for 8 hours or until the brisket is tender.

Jewish Grandma's Best Brisket pairs beautifully with traditional sides like potato latkes, roasted vegetables, or mashed potatoes. You can also serve it with challah bread or kugel for a more festive meal.

While brisket is the traditional cut used in this recipe, you can substitute other cuts of beef, such as chuck roast or round roast. Keep in mind that these cuts may cook faster or have a slightly different texture, so adjust the cooking time as necessary.

Yes, you can make the gravy ahead of time. After cooking the brisket, remove the broth from the pan and allow it to cool. Store the gravy in the refrigerator for up to 3 days. When ready to serve, simply reheat it on the stove and adjust the seasoning if needed.

Yes, this brisket recipe is kosher for Passover as long as the ingredients you use are certified kosher for Passover. Make sure to use kosher salt, and if using broth, ensure it is Passover-compliant.

For the best texture, slice the brisket against the grain. This helps to break up the muscle fibers, making the meat more tender. It's easiest to slice the brisket after it has rested for a few minutes.

Comments

Michael Brown

01/11/2023 07:21:19 PM

I prepared this meal effortlessly by adding wine, beef broth, and a touch of BBQ sauce to my crockpot. I let it cook on high for 8 hours while my friends and I were out hiking on a weekend getaway - it was so simple! The frozen brisket even defrosted in the crockpot along with the other ingredients while we drove to our destination. I can't stress enough how easy this was! The result was absolutely delicious. We enjoyed it with salad and sour cream noodles. Thank you!

Sandra Walker

04/05/2023 06:44:35 AM

I typically enjoy smoked brisket or brisket slow-cooked in the oven, but this recipe was decent with some adjustments. However, I felt that it lacked in flavor overall. The gravy specifically could use a richer taste, and I would recommend using beef broth instead of water for more depth. Following the instructions to cover the meat almost completely in water resulted in the flavor being too watered down for my liking. Additionally, I found that the meat needed more salt, not just the gravy. I cooked a small 3 lb brisket for less time than recommended, and it turned out tender and moist. To enhance the appearance, I browned the meat under the broiler since it had lost some color during the cooking process.

Kevin Jackson

09/13/2022 07:44:10 AM

I tried my own spin on this recipe: I sear the brisket until browned, then set it aside. In the same pan with the drippings, I sauté chopped onions, 2 cloves of chopped garlic, 1 cup of chopped mushrooms, and 2 chopped carrots. Next, I pour in 2 cans of beef broth and half a package of onion soup mix. I return the beef to the pan, along with a bay leaf, and let it simmer on low heat for 3 hours. After cooling, I slice the beef thinly against the grain. This dish is best enjoyed the following day, served with garlic-infused mashed potatoes.

Thomas Flores

01/28/2025 02:55:04 AM

I was truly impressed by how fantastic this recipe turned out! The flavors were unexpected and delightful. I made a few tweaks by substituting low sodium beef broth for water. This enhanced the flavor of the brisket and softened the onions beautifully. Additionally, I ensured the brisket was fully browned before adding the onions. For an even richer taste, I suggest fully immersing the brisket in the broth to create a delicious gravy for the dish.

Sandra Taylor

06/23/2024 06:20:19 PM

I had never attempted to cook a fresh beef brisket before stumbling upon this recipe online. After reading the reviews and seeing some concerns about the lack of flavor, I decided to give it a try. I started by browning both sides of the 4.4 lb brisket and then mixed 2 packets of brown gravy mix with just enough water to cover about 3/4 of the meat. I also chopped up some onions and garlic and added them to the liquid before pouring it over the brisket. I covered and cooked it for a little over 2 hours, and it turned out perfect. My husband absolutely loved it and even claimed it tasted like prime rib, which I thought was quite silly! Overall, a successful new recipe in my collection.

Aaron Allen

01/18/2024 02:18:05 PM

I decided to switch things up in my recipe by using steak seasoning in place of salt and pepper. Once I seared the meat and sautéed the onions, I opted to deglaze the pan with white wine and chicken stock instead of water, and let it simmer gently. Adding diced potatoes and mushrooms to the skillet, I let everything cook together for about 3 hours until the meat was incredibly tender. After removing the meat to rest, I took out the potatoes and reduced the remaining liquid to a delicious gravy through boiling.

Carol Thomas

09/11/2024 03:43:37 AM

I had never cooked a beef brisket before. This recipe was incredibly easy, and the brisket turned out so tender and juicy! I made a few adjustments to suit my family's preferences, such as using vegetable broth instead of water, garlic salt instead of regular salt, adding a hint of liquid smoke, and cooking it in a cast iron skillet. The whole family absolutely loved it and couldn't stop raving about how delicious it was.

Debra Wright

09/29/2024 02:22:26 PM

Review rewritten: The dish was absolutely delicious! I was concerned it might lack flavor, but to my delight, it turned out just perfect without any modifications. My husband and I both had second helpings, and it was even more tasty when we had it for lunch the next day!

Virginia Turner

08/10/2022 12:24:40 PM

I absolutely adore brisket. While I already have a fantastic brisket recipe in my arsenal, this one blew me away with its incredible flavor and simplicity! I decided to add carrots and opted for beef broth, which elevated the dish even more. I wholeheartedly recommend trying this recipe out.

Rachel Parker

03/07/2023 05:13:41 AM

I prepared this dish for Rosh Hashanah dinner and it was a huge success! I stuck to the recipe but opted for low sodium beef broth instead of water. The following day, I poured the leftover juices over sliced brisket and reheated it in the oven at 250 degrees for 45 minutes. It turned out even more delicious than the first day. Thank you for sharing this fantastic recipe. A+++!

Tyler Thomas

08/27/2022 02:55:38 AM

My husband prepared this brisket, but unfortunately he forgot to use beef broth as I had suggested and ended up using too much water. As a result, the dish lacked flavor. However, the brisket itself turned out incredibly tender and cooked to perfection in about 3 1/2 hours. With a few adjustments, this recipe definitely has the potential to be a repeat favorite in our household.

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