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!
Jewish Brisket
Ingredients
- 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
Instructions
- 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.
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!
Thanks, Gloria! Jew are too kind. Good luck with the state-fair baking! I hope your state fair has fried butter like in Texas!
YUMMMMMMMMMMMMMMMMM!!!!! Love the photograph on the red background. What is that? Looks so awesome I can’t make my usual jokes!
Love ya,
Bubbie
Haha Bubbe- it is a glittery heart-shaped plate from Tar-jay. Love it!
Only you could make brisket with ketchup look apetizing to a vegan. It is surely a gift 🙂
HAHA I swear I have some meat free recipes coming up!
Amy!
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!
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!
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!
YES!!! That sounds great. Happy Passover!
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…
Great news, Devorah!!
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.
Sounds good! I love that Lipton’s Soup mix.
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.
Hi Larry- yeah a London broil is leaner, so it won’t be quite as tasty but it should work! Let me know how it goes!
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.
Yum sounds delish!
Just what I was looking for.. well, almost. Im making this today with apple cider vinegar instead of white vinegar, with the tiniest brisket I’ve ever seen! There’s only two of us.
Awesome! Enjoy!
Do you have to wait overnight or can you eat it the same day??
You can eat the same day! But overnight is even better.
Your Classic Brisket looks delicious. I’ve been wanting to make it but I can’t because I’m allergic to vinegar. What would you suggest that I substitute for the 1 cup of vinegar?
You could try lemon juice. Can you have wine?
This brisket recipe sounds awesome! Can carrots and potatoes be added for the last hour of cooking?
Thanks! Sure!