You’re going to love this recipe for classic brisket! 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.
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!
- 3-4 pounds beef brisket Get a fatty one
- 1 tablespoon kosher salt
- 2 teaspoons black pepper
- 2 tablespoons neutral oil
- 2 large white onions large diced
- 5 cloves garlic minced
- 1 1/2 cups water
- 2 cups ketchup kosher for Passover if making this for Passover
- 1 cup white vinegar
- 1 1/2 cups brown sugar
- Heat a large Dutch oven or pot over medium-high heat and add oil. Season brisket liberally with salt and brown brisket until all sides are browned, about 5-7 minutes per side.
- Remove the brisket, lower heat to medium and add in the onion. Saute for 5 minutes until they start to brown and soften, adding in more oil if needed. Then add in the garlic and saute for 1 minute. Then in water, white vinegar, ketchup, onions, garlic, and sugar. Stir to scrape up all the good bits stuck to the pan.
- Add the brisket back in. Bring to a boil, and then cover and lower to a simmer over low hea.
- Cook brisket until the sauce has thickened and the brisket is fork tender or about 3-4 hours.
- Once brisket cools, slice against the grain or you can also refrigerate and slice the next day before reheating. Serve with sauce.