Jewish Brisket Recipe


Start to Finish: 190 minutes

Servings: 6

Difficulty Level: Beginner

Brisket is a prime cut of beef from the breast or lower chest of the cattle. Brisket is usually served at Jewish holidays, such as Sabbath. Traditional Jewish brisket is braised as a pot roast, which results in more tender cuts of beef.


  • 1 beef brisket (3 to 4 pounds) 
  • 1 tablespoon olive oil 
  • 1 teaspoon kosher salt 
  • 1 teaspoon black pepper 
  • 3 medium onions, sliced 
  • 1/2 teaspoon basil 
  • 2 cloves garlic, finely chopped 
  • 1/2 cup ketchup 
  • 1/2 cup water 
  • 1 cup dry red wine


Preheat the oven to 325 degrees Fahrenheit.

Rub salt and pepper over the both sides of the brisket.

Heat the olive oil in a large sauté pan over medium-high heat; brown each side of the brisket for about 3 minutes or until the meat has a dark brown color.

Spread the sliced onions on the bottom of the pan and place the brisket on top of the onions.

Sprinkle the basil and garlic over the brisket.

In a medium-sized bowl, use a whisk to combine the ketchup, water and red wine.

Coat the brisket in the sauce, cover the pan with aluminum foil and braise the meat for about 3 hours in the oven.

Let the brisket sit for about 20 minutes before cutting and serving.

Selecting and Cutting the Beef Brisket

Choose a beef cut with the fat trimmed off or cut and discard the fat yourself. Cut the brisket against the grain using the method of your choice.

Slow Cooker Variation

After browning the meat, you could add the brisket to a slow cooker instead of braising it in the oven. Set the slow cooker on Low and let it cook for about 8 hours.

Serving and Cooking Suggestions

You can add fresh mushrooms, peas and carrots to the brisket, if desired. These vegetables will provide liquid while cooking; therefore, you won't need the 1/2 cup of water. Serve the brisket with kasha or potatoes. You can also make sandwiches with leftover brisket meat and kosher bread.

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