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Jewish Brisket

Amy
Classic braised Jewish brisket!
0 from 0 votes
Prep Time 30 mins
Cook Time 4 hrs
Total Time 4 hrs 30 mins
Course Main, Meat
Cuisine Jewish
Servings 8

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.
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