When I think summer, I think barbeque. Don’t you? The waft of burgers and hot dogs from the grill, lounging with amigos over a pitcher of Manischewitz Sangria. Perhaps a bit of frolicking in the pool, or a friendly game. What could be better? I’ll tell you. Get your tuchas back in the kitchen and whip up some of Bubbe’s Famous Brisket. Now in Texas, brisket is BBQ king. But in Bubbe’s kitchen, this sweet and tangy meaty goodness rules. It will make you totally forget about those ghastly unkosher dogs, plus it will save you from an inevitable sunburn. (Assuming you all are as white as I am. Sigh.)

Here is all you need for your own AWESOME brisket. It’s so easy you will cry tears of joy.

And of course, the meat.

When I purchased my brisket, the butcher beamed with pride as he handed it over. “You are going to love this”, he said. I had no doubt. All I did was cook the brisket in a large skillet over medium-high heat until it was browned on all sides. Then I mixed in the ingredients below and simmered until tender.

Good lord. Once the brisket cools, slice against the grain and, if you can, refrigerate it overnight to enhance the flavors. Hi!


Jewish Brisket
Prep time
Cook time
Total time
Classic braised Jewish brisket!
Recipe type: Meat, Main
Cuisine: Jewish
Serves: 8
  • 3-4 pounds beef brisket
  • 1½ cups water
  • 2 cups ketchup (kosher for Passover if making this for Passover)
  • 1 cup white vinegar
  • 2 white onions
  • 2 cloves of garlic
  • 1½ cups brown sugar
  • ½ tablespoon salt
  1. Chop onions into large pieces.
  2. Mince garlic cloves.
  3. Heat a large skillet or pan over medium-high heat. Cook brisket until all sides are browned.
  4. Add in water, white vinegar, ketchup, onions, garlic, sugar and salt.
  5. Bring to a boil, and then cover and simmer over medium-low heat, turning brisket every 30 minutes.
  6. Cook brisket until the sauce has congealed and the brisket is fork tender or about 3 hours.
  7. Once brisket cools, remove the fat and slice against the grain and refrigerate overnight or you can also refrigerate and slice the next day before reheating.





  1. says

    OMG this looks delicious! And easy! Love your personality! which comes through in your posts.
    I am probably whiter than you are-plus baking for the state fair which starts in August will keep me indoors even more!

    • says

      Thanks, Gloria! Jew are too kind. Good luck with the state-fair baking! I hope your state fair has fried butter like in Texas!

  2. bubbe says

    YUMMMMMMMMMMMMMMMMM!!!!! Love the photograph on the red background. What is that? Looks so awesome I can’t make my usual jokes!

    Love ya,


  3. says


    All right, this recipe looked so awesome I went to the store the other day and bought a brisket. Okay, so maybe I got a whole side of beef. No, really, I got the smallest one they had, which was a little over 9 points because I’m having 15 people over. Anyway, so I got a question for you as I’m beginning my preparations (so it can infuse overnight, yum!), do I increase the cooking time because I have almost 3 times the amount of meat in the recipe?

    And also, I’m assuming I triple all the ingredients, is that right? THANKS FOR YOUR QUICK RESPONSE!

    • says

      Thanks, Devorah! You probably won’t need triple the sauce, probably double would work fine. But more can’t hurt so long as the brisket isn’t totally submerged in the sauce (otherwise it will boil.)

      I haven’t cooked a brisket that large to be honest, but I would think it’s about an hour a pound. You could also have the butcher or you cut it into two smaller briskets. Either way I would check after 4 or 5 hours to see if it’s tender. Worst case, if you over cook it, it will fall apart. But be really tender and delicious! Let me know how it goes!

      • says

        Thanks, Amy. I ended up cutting it into three large pieces and used three skillets to brown them. Then I put all the pieces in my big 17 quart roaster on top of all the other ingredients. I turned the pieces once every two hours. I think I ended up cooking it about 5 hours and it’s really tender. After it cooled, we put it in the fridge. Dad came down from Dallas and brought his electric carving knife he got a million years ago with S&H green stamps, are you even old enough to know what they are? I’ll report back, the house smells wonderful!

  4. says

    Amy, the brisket was spectacular! All the under-40 crowd at the Seder went back for seconds! Dad waited to carve it until yesterday, after it sat overnight in the fridge because he said it was easier to carve when cold. And it was a masterpiece…paper thin slices. And the slightly sweet taste was an amazing complement to the other dishes. This one’s a keeper for sure. And we have a bit left over in case you want to drop by for a taste…

  5. says

    i make my brisket the way my mother did . a glop of ketchup and liptons onion soup,spread over the seared meat,toss a few carrots in teh pan,a bit of water and cook til done.

  6. says

    Amy, could I use a london broil instead of the brisket? Everything I have read says they are two totally different cuts of beef, and that brisket is fattier and more flavorful. I have a london broil, though, so I was just wondering.

      • says

        Changed my mind – I used the London broil cut to make a nice beef barley soup. I had some hulled or hull-less barley which is better than pearled barley, and I am having some delicious beef barley vegetable soup for lunch. I will procure a proper brisket for your dish. Soon! I will keep you in the loop.


  1. […] Bubbe! Jew are a natural on film! Here are some other gems from our Seder. I cooked up the brisket, amongst other dishes, and this is me checking to see if it’s done- it was! (Hint: you want […]

  2. […] were fantastic! I went home to CT and had a lovely time with the fam. We cooked a lot of course- my brisket was especially tasty- and we all made sure to have our obligatory four glasses of wine. All in all […]