Holiday Brisket

Jews living in Eastern Europe rarely had the money to buy better cuts of meat. They learned to make do with cheaper kosher cuts, like brisket, oft overlooked for its toughness. Over time they learned that cooking the brisket cut low and slow would result in a tender piece of meat. Onions were added– lots of them– and garlic, too. Brisket was traditionally served for special holidays and occasions. On Shabbat, it was added to a pot with vegetables and potatoes to make a slow-cooked meaty stew known as cholent. At Rosh Hashanah, it was added to root vegetables with sweet dried fruits and slow cooked into tzimmes.

When Ashkenazi Jewish immigrants came to the United States, they brought their love of brisket with them. Here, it evolved– Jewish deli owners pickled the brisket to make corned beef or pastrami. But for the holidays, nothing could replace the comforting, hearty flavor of a roasted brisket.

The secret to a cooking a brisket is twofold– brisket needs fat and time to come out tender and delicious. Choose a cut with nice marbling; the more fat you can see, the more tender the meat will be. Very lean cuts (like grass fed) can turn out tough no matter how long you cook them. Usually I try to buy grass fed meat, but during the holidays fat is key. Indulge a little– splurge! It is a holiday, after all. And of course, allow yourself plenty of time to cook your brisket. If you can, make it a day or two ahead– the meat will improve with time.

This brisket is savory, aromatic, subtly sweet, with just a touch of tang. It slow cooks for hours, so the final product flakes tenderly and simply melts in your mouth. The sauce is rich and flavorful, and the slow cooked vegetables are soft, like butter. The flavor is perfect for any special celebration… it’s perfect for the Jewish holidays, which is why I’ve named this my Holiday Brisket. I think this might just be my “forever brisket”– it’s that good. Enjoy!

By the way, you can hear me dish about brisket on my recent radio interview with Joan Hamburg by clicking the triangle “play” button below. We talked about this brisket, along with our other favorite dishes for the Passover holiday!

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Holiday Brisket


  • 5-7 lb. brisket, first or second cut (grass fed not recommended)
  • 1/4 cup extra virgin olive oil, divided
  • 2 large brown onions, peeled and sliced
  • 1 lb. carrots, peeled and sliced
  • 1 lb. celery, peeled and sliced
  • 1 large can (1 lb. 12 oz.) tomatoes - whole, diced, or crushed
  • 10 peeled whole garlic cloves
  • 1/2 cup brown sugar
  • 1/4 cup vinegar (I like apple cider vinegar, but white vinegar works too)
  • 2 cups beef or chicken broth, divided
  • Salt and pepper

You will also need

  • Large roasting pan, blender or food processor, large skillet, spatula, aluminum foil, large glass or ceramic baking dish (if making ahead), plastic wrap (if making ahead), sharp carving knife
Total Time: 7 Hours
Servings: 8-12 servings
Kosher Key: Meat, Kosher for Passover
  • GF Note: If you’re cooking gluten free, make sure that your broth and vinegar is certified GF.
  • Preheat oven to 300 degrees F. Rinse the brisket and pat dry. Rub both sides of the meat with black pepper and salt. Heat a large skillet over a medium flame on the stovetop. Drizzle 2 tbsp of olive oil into the pan. Brown the brisket on both sides—it will take 4-5 minutes per side. A large brisket may overlap the edges of the skillet; you can brown it in stages, letting half the brisket overlap the edge, then adjusting it to brown the other half.
  • While brisket is browning, pour canned tomatoes, garlic, brown sugar, apple cider vinegar, and 1 ½ cups broth into a blender or food processor. Add 2 tsp of salt (or 1 tsp if using a kosher cut of brisket) and ¼ tsp of black pepper. Pulse till garlic is chopped small and all ingredients are combined.
  • Remove the browned brisket from the skillet.
  • Drizzle 2 tbsp more olive oil in the pan and add the sliced onions. Saute them over medium high for a few minutes till they begin to soften and shrink in size.
  • Add the carrot and celery slices. Sauce for another 5-6 minutes till the onions are caramelized and the vegetables are fragrant.
  • Pour the vegetables out of the skillet and onto a plate, reserve. Pour 1/2 cup beef or chicken broth into the skillet and let it heat up. Use a spatula to scrape up any brown bits that are clinging to the skillet. Turn off heat.
  • Pour half of the tomato mixture into a large roasting pan.
  • Place brisket on top of the tomato sauce, fat cap facing up.
  • Pour the sauteed vegetables across the top of the brisket, along with the broth and brown bits.
  • Pour the remaining tomato sauce over the top of the vegetables and brisket.
  • Cover the roasting pan tightly with foil, tenting slightly so there is no contact between the foil and the ingredients inside.
  • Place into the preheated oven. Let it roast undisturbed for 5 to 7 hours. It will take about 1 hour per pound of meat (leaner cuts of meat may take longer—test for doneness). Brisket is ready when it flakes tenderly when pierced with a fork. You can let it cook even longer for a soft, shredded texture if that’s what you prefer. When fully cooked, the brisket will have shrunk in size.
  • I recommend making this brisket ahead; allowing it to sit in the refrigerator for 1-2 nights will improve the flavor. If you would like to do this, skip ahead to where it says “Make Ahead Directions.” If you are not making ahead, continue reading.
  • Remove brisket from the pan and let it rest on the cutting board fat-side up for 20-30 minutes. Meanwhile, pour the sauce and vegetables from the roasting pan into a smaller saucepan. Skim fat from the surface of the cooking sauce, then reheat the sauce till hot (not boiling).
  • Cut fat cap off the brisket, then cut the brisket in thin slices against the grain. Serve topped with hot tomato sauce and softened veggies.
  • Make Ahead Directions: Open the foil to vent and let the brisket slowly return to room temperature. Switch the brisket and sauce to a ceramic or glass dish (aluminum from the roasting pan can react with the vinegar in the sauce, which can cause an off taste if left to sit). Cover with plastic wrap and place in the refrigerator. Let the brisket chill overnight, or up to two days. You can also freeze the brisket up to a week ahead if you prefer.
  • 1-2 hours before serving, remove the brisket from the refrigerator and preheat your oven to 350 degrees F. The fat in the sauce will have risen to the top, turned white, and solidified. Use a spoon to scoop the fat bits out of the sauce and discard.
  • Take the brisket out of the dish and brush any excess sauce back into the dish. Place brisket on a cutting board, fat-side up. Slice the meat cold—first cut the fat cap off the brisket, then cut the brisket in thin slices against the grain.
  • Return the sliced meat to the dish and spoon sauce over it, making sure to spoon a little sauce between each slice. Cover the dish with foil and place it in the oven.
  • Let the brisket roast for 45-60 minutes till heated through. You can cook it even longer to let it become more tender, if you wish. Serve with hot sauce and softened veggies.

Comments (75)Post a Comment

  1. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    My mother would make it in a similar way, however, after everything was done she put the gravy & all the vegetables in the blender. This made the most delicious gravy which was very rich & thick.

  2. Very good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 stars
    Tori, this looks wonderful, like all your recipes. Over here in Israel, where our meat is never that great, and tends to be a lot less tender than anyone would wish for, I have found that the trick is cooking the brisket in a slow cooker/crock pot. Cooking in in the slow cooker also cuts out having to seal the meat in a pan. Here’s an alternative recipe for those of you who don’t have the advantage of tender American beef and want to try a slow cooker version. link to

  3. Very good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 stars
    Love your blog. A Zeesen Peysach to you.

    Epicurious has a wonderful brisket recipe, My Mother’s Brisket. I follow the recipe exactly except where it calls for 3 cups of water I add 2 cups of red holiday spice wine and 1 cup of water.
    I’m tellin’ you, they’ll come from all over!

  4. Very good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 stars
    We do love brisket Tori!
    Yours is very similar to the one we make, 16 lbs. all together, I caramelize it under the broiler first. Not fancy, just good! Unlike a lot of recipes, this is one I never change.
    My nephew Stone has helped me make it since he was 4 years old. This year he’s nine, I’m hoping he’s make the whole thing himself!

  5. Very good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 stars
    Made this for Passover seder tonight. I followed your instructions exactly. It came out tender and tasty. I received complements from my picky eater husband AND my Mother-in-law! Thank YOU!

  6. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    Oh my my my. There was nothing left, the brisket disappeared. I have made my share of briskets over the years, and frankly, I don’t make it a lot due to cost and lukewarm reviews…but this was incredible. Juicy, tasty….it is amazing!! The sweet/sour meatballs are simmering as we speak, sure to be another hit.

  7. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    Made this delicious brisket for Rosh Hashanah. Came out great. Super tender with great flavor in the sauce. Took me back to my childhood. Thanks for the recipe and for the detailed instructions and pictures! I’m a “shiksa” fan!!!

  8. I’m so glad I found your site! I’m a shiksa too. I converted over 30 years ago but never had the benefit of in-laws who lived close enough to teach me about Jewish cooking. Everything I know is from Jewish cookbooks. I’m going to this brisket recipe this weekend, for Passover on Monday.

    1. It is for a single large brisket… I’m not sure what you mean by “double brisket,” but if you mean two separate briskets, then no, the recipe is for one brisket. Hope that helps!

  9. Hi. I meant to at single cut vs double cut. The double is twice as thick with fat between the layers. It’s cheaper but I’d I buy this. It sues what it will mean about the cooking time.

    1. It will take about 1 hour per pound of meat. I like a brisket that is a bit fattier (2nd cut or a well marbled 1st cut). You can estimate time based on 1 hour per pound. Hope that helps!

  10. Very good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 stars
    Sorry my last post disappeared! A single cut is half the depth of a double cut and has less fat. How would this change the cooking time? Thanks.

    1. Time it by weight. The depth doesn’t matter, the weight does. 1 hour per pound, roughly… though it varies a bit per brisket, it’s not an exact science.

  11. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    I made this brisket yesterday for Passover with my family. It was a hit. I can’t wait to try other recipes. Great site.

  12. This recipe looks delicous, but am confused about what to do with the cooked vegetables in the make ahead version.
    Should the veggies be stored in a dish seperate from the meat so they don’t get overly soggy?
    Should I saute fresh veggies to mix in with brisket and sauce on reheat several days later?

    1. You can keep the veggies in with the meat, they will already be extremely soft from slowly cooking with the brisket so keeping them in the juices with the meat won’t affect their texture much. If you’d like your veggies less overcooked, you can certainly saute fresh veggies when reheating if you wish. Some people like to discard the soft cooked veggies, some blend them up with the juices to create a thickened gravy, and some just include them whole and soft with the brisket. It’s totally a matter of preference. Enjoy!

  13. Very good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 stars
    I want to say a huge “thank you” for this brisket recipe! I gave up cooking brisket years ago, because they always came out tough and flavorless. Not anymore! This recipe is amazing and now it is my “go to” recipe for special shabbat and holiday dinners. Your recipe makes me look like a brisket superstar:-)

  14. Very good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 stars
    My family loved the brisket, but I made too much of it.
    Is it possible to freeze the brisket and yummy sauce?
    If not, how long would you suggest keeping the leftovers in the refridgerator?

    1. Hi Leslee– the brisket will freeze just fine as long as you let it come to room temperature completely before putting in the freezer. In the fridge the leftovers should last about 5 days, in my experience. Glad you loved the brisket!

  15. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    For dinner tonight I wanted to warm up a leftover from eating out yesterday.

    I decided to try the parchment paper to wrap the item for the microwave. 2 minutes later, the food was HOT and tender – and delicious. There was also no clean up pan; just toss the paper. Opened the parchment carefully, that’s for sure.

    The next time I made brisket I’m going to brown the meat and the onions, etc. and then put try some in parchment.

    Might be too much gravy so might do 1/2 and 1/2 – pot / parchment – just to see how it turns out.

    Yours sounds delicious – but I don’t have a food processor.

  16. Shiksa, my grandma made this for me every weekend when I was a child (and she thought my Shiksa mother kept me to skinny) :) I would LOVE to prepare this just the way that she did for my children, ( there pretty skinny themselves) but she has passed away. She cooked with these same EXACT ingredients but in a pressure cooker… Do you know how to do that? I’ve never used a pressure cooker.

  17. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    Everything that I have made from your site has been amazing! I love the pomegranate brisket but did not have time to marinate this time around. My house smells so delicious right now and I can not wait to take the brisket out of the oven and taste it before I put it in the fridge for tomorrow’s shabbat dinner :)

  18. Shiksa help! I’m making brisket for Rosh hashanah which is tomorrow. You say a five or six pounder will take 5 to 6 hours my butcher says only three hours …which do I follow? I need it very very tender. I’m confused. I don’t understand how it will cook through and through and not be too tough in three hours or five hours?!?! I hope you’re listening! Happy new year!

    1. Hi Tova– depends on who you trust more, me or your butcher. :) Do you have a first cut or second cut brisket? If yes, follow my instructions carefully and you will get a tender brisket. If you’re using the right amount of liquid and cooking slowly at a low temperature, there is no risk of overcooking it– the longer you cook it, the more tender it becomes. The only exception to this rule is grass fed brisket, which is quite lean and requires a shorter cooking time. Though I do prefer lean grass fed meat in general, I don’t recommend it for brisket– it’s too tough a piece of meat and it needs the extra fat. If you didn’t buy grass fed brisket (which you probably didn’t, since it’s pretty hard to find), then I recommend you follow my instructions carefully. You should end up with a very tender brisket (if you read the comments above, they’ll confirm the recipe works). You could always check it after three hours and see what you think… my guess is it won’t be nearly tender enough for you, and you’ll want to cook it the extra 2-3 hours. Happy cooking!

  19. Tried this recipe to get the sweet and sour element that I was missing in my family brisket recipe. Also used the tip to puree the cooked vegetables in the juice. Rested in refrigerator for 2 days and…perfection! Thank you Tori!

    1. Hi Lillia– I almost always prefer grass fed meat for health reasons, however grass fed brisket is VERY tricky to cook. The tenderness in a well-cooked brisket comes from fat in the brisket, which keeps the meat moist and tender as it slowly cooks. Grass fed brisket is too lean to get a good tender result, based on my experimentation. I wish it were different, since I really appreciate the health aspect of grass fed!

  20. Hi Shiksa, not sure where you are getting your grass fed brisket from that they are too lean. All of the grass fed briskets I’ve ever bought have been super fatty. It is a difficult cut of meat, for sure though. I’ve had it cook for 8 to 10 hours in the slow cooker and still had meat embedded into the fat that I couldn’t get separated. And this is with grass fed.

  21. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    I made this recipe for Passover 2014 and it was a big hit so am planning a repeat for Rosh Hashanah. I had followed your Make Ahead directions, by making it the day before, refrigerating the cooked brisket whole in its juices, then slicing, etc. and heating the next day for our holiday meal. I am wondering if I could do this again, but instead of actually serving the brisket the next day after cooking, could I slice the cooked brisket, pour all the juices over the sliced meat, and then freeze it to serve a week or so later? I would then defrost in the refrigerator overnight and heat before serving. Would be most appreciative if you think this would work. Thanks!

    1. Hi Marcia, glad you enjoyed the brisket. I have not frozen this brisket before, but I don’t see why it wouldn’t work. It should turn out just fine; you just need to keep an eye on the liquid level as it reheats to make sure it’s not turning dry (it shouldn’t, but just in case). Good luck, and please let me know how it turns out!

    2. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
      I am happy to report that the brisket turned out great, Tori! By making it a week before and freezing it, I was less stressed and the meat couldn’t have been more tender and flavorful.

    3. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
      This is my favorite Passover brisket recipe. I follow your directions exacty and it is delicious. The photos help so much! Slicing COLD made all the difference. I used to get impatient and slice it at room temperature and it shreds. Cold is the way to go. Thanks!

  22. I make tender grass fed brisket all the time. Your 300 degree cooking temperature is much too high for grass fed slow cooking. The temperature needs to be around 200 degrees and cook for 12+ hours. I usually use the crock pot for this, letting it cook overnight.

    1. Great tip Nancy! I will try that next time. I have found that grass fed pot roast does not have the same issues that brisket does for toughness, and it only takes a little longer than normal pot roast to become tender… not sure if it’s the cut of meat or the amount of liquid in a pot roast that makes the difference. In any event, I’ll be very excited if your method works out, as I’d love to switch to grass fed brisket!

  23. Is there any reason why I couldn’t use this recipe for my slow cooker? I know you have a slow cooker recipe, but this one sounded so great! How long would I cook it, and on low or high? If I did, should I still brown the meat and sauté the veggies before putting it all in the slow cooker? Also, do you think it would be okay to put potatoes in the bottom of the slow cooker with the brisket? Sorry for all the questions, it just looks and sounds so good, and it would be so much more convenient to cook it in my slow cooker. Thanks!

    1. Hi Robin, I can’t give you specific timing advice on the slow cooker but here are my recommendations– brown the meat and saute the veggies first, then combine everything in the slow cooker. Potatoes would probably be fine, but I don’t like to make promises for things I haven’t tested first– not totally sure about the liquid ratio here and if there is enough for potatoes, they are very absorbent. Cook on low for 8-10 hours or until fork tender (timing will vary based on the weight of the brisket and you may been longer for a larger brisket). Good luck! Let us know how it goes.

    2. If you are using grass fed brisket, you are going to want it to cook 12+ hours. You also don’t need to add liquid, as the fat will render down and the brisket will stay tender cooking in it’s own juices. If you want to eat the vegetables, I would salt and pepper the brisket and let it cook up until the last few hours, then add the vegetables and other liquids. Some people would first dump out all the liquid/fat. But since grass fed fats are healthy to eat, we keep them in. If you don’t want to eat the vegetables and are just using them to help flavor everything, then you would add them in at the beginning. They will be mush after cooking so long and you can discard or blend them (I use a stick blender) into the liquid to make a thicker sauce/gravy. If you want to eat the veggies, add them into the slow cooker the final few cooking hours 2 to 4 hours of cooking. Once the brisket has finished cooking and cooled in it’s own juices, you have a few options at that point. You can leave the sauce extremely liquid. You could also pour the sauce into a separate pot and reduce it. A third option that works well with shredded brisket is to shred the brisket, add it to a pot with the sauce and let the sauce reduce, which then leave the meat incredibly moist.

  24. Oh, and I forgot to mention that the best way to deal with 12+ hours of cook time is to start the cooking when you go to bed. When you get up the next morning, add the veggies and other sauce ingredients.

  25. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    Hi Tori,
    I made this brisket for Rosh Hashanah and it came out perfectly. Everyone loved the delicious recipe and gravy and I can’t wait to make it again. I sliced my brisket and froze it after cooling it for a day, i then reheated it with the sauce over it and it was melt in your mouth tender and delicious. There were no leftovers! Thanks so much for posting this. I hope you have a sweet and successful year. Thanks again for these great recipes.

  26. Hi Tori, I would like to make brisket using your receipe for Hanukkah. My only problem is my daughter and son-in-law, who don’t like sweet meat. Are there any ingredients that I can substitute for the brown sugar and vinegar. When I was younger, I used Liptons Onion Soup Mix. Would that work? Thank you in advance for your reply. Dorie

    1. Hi Doris, you may omit the brown sugar and vinegar from this recipe and still get a great result. I will say that the end flavor is not overly sweet, even with the addition of sugar. Onion soup mix wouldn’t hurt, although it can be a bit salty so you may wish to cut back on the salt in this sauce. Or, try my savory herb braised brisket which has a savory flavor: link to

  27. I was planning to make this today but I have a 2 1/2 lb flat cut brisket. Will halfing this recipe work alright? And can I use a dutch oven instead of the roasting pan? I do have a roasting pan, but I’m worried about there being too much ‘space’ since I have a smaller meat and will reduce the liquids. Thanks!

  28. UH ? who new i had been making brisket all these years? I”ve been wondering how to make brisket for years.( yes i could have lookied the reicpe up on the internet but some how i never got around to it.) As a family farm that we raise our own chickens and cows and my husband hunts, i have been lucky to always have meat in our freezer. When we have a steer butchered i have never gotten a wrapped piece of meat that has been labeled brisket…. but i do know what the tougher pieces of meat are… AND quess what???? Ive been unknowingly making brisket for YEARS….. i always put the tougher pieces in the oven or crock pot for a long slow cook, with al the veggies a bottle of beer or half a bottle of white wine (left over from a weekend party) a can of tomatoe paste and all the spices….. I then make a gravey type mix out of the liquid and poor it on top of mashed potatoes…. and yes my familys favorite veggie is cabbage..( because it grows into giant heads here n my little farm and i can keep it for a long time into the winter)
    Well….. im feeling pretty proud of myself…. i think id like to try corned beef????? any suggestive recipes???? :)

    1. Hi Nicci, so glad you enjoyed it! To be honest, I’m not sure how the wine would work here with the sweet and sour flavors. Might be nice, but it also could clash a bit. It’s something I would hesitate to recommend before trying myself.

  29. Very good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 stars
    I have a quick question about doubling this recipie. I’m making this for our up coming passover but for 13 people. My question is if I buy two 5 or 6 pounds and bake them together side by side would the bake time really come in at 10-12 hours? I know it would probably bee fine for the meat but I’m concerned the veg would desintergrate.

    1. Briskey, no, you won’t need to bake them that long! I would time it around 1 hour for each pound of meat for the larger sized brisket (so if one of the briskets is 6 pounds start with 6 hours). Start checking it around that time, but keep in mind that it may need 1-2 hours longer to get it nice and tender. You’ll just have to test it every 30-45 minutes until the texture is where you want it. Enjoy!

  30. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    I’ve made this three times now and its delicious! I have used a shortcut – not browning the meat or the veggies first – and it is still delicious. However, a shortcut of not combining the tomato sauce in the blender did NOT turn out well so don’t skip that step!

    This one definitely gets better if you make it at least one day ahead. Not only is it easier to skim the sauce but the flavors meld and are extra yummy.

  31. Tori, scrolling through the images of this brisket recipe literally made my mouth begin salivating. This looks, for lack of a better phrase, insanely edible. Thank you so much for this recipe, I’m sure my friends and family are going to love it come summer when I manage to throw this together. Bookmarked!

  32. I hosted my first rosh hashanah dinner last night for my husband’s family. I am not Jewish but I am trying to learn the traditions and respect of the cooking and am SO GLAD that I happened on this website. I had never made a brisket before, and let me tell you, this recipie brought the house down. Everyone loved it. It was tender and flavorful, the most delicious thing ever! I also made the noodle Kugel and it too, was FABULOUS!!! THANK YOU!!!

  33. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    Good day Tori! I found your site last week while searching for a lentil stew that would be as authentic as possible to ancient Israeli cooking. My church performs a live Nativity every year before Christmas, and we have a ‘marketplace’ set up in the hallway with “vendors”. One of the vendors, (me!) serves lentil stew to the ‘weary travelers passing through Bethlehem on their way to be counted for the census’. Anyway, I came across your recipe for Jacob’s Lentil Stew, and plan to make it this week for the live Nativity. I’ve only been browsing your website for a few days and already love it! Although I am not Jewish, I have a huge appreciation for Jewish cooking. I made your Holiday Brisket this weekend and can I tell you it was a HUGE hit! It will now be my “forever brisket”! The beef was tender and flavorful and the vegetables were wonderfully seasoned – I did as you directed and let the brisket sit in the fridge for two days before serving, but I couldn’t keep from snitching some of the vegetables and sauce from the pan over those 2 days; they were so good! I can’t wait to try your kugel recipe. Thank you so much!

    1. I would divide the brisket into two pieces and cook them separately (or if you have a large oven and two roasting pans, you may roast them at the same time in the same oven– it may take a bit more time depending on your oven’s temperature). No problem on making ahead, just use the make ahead instructions listed in the post. Enjoy!

  34. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    Hi Tori ! I wanted to let you know how much I love your blog. I found it last week while looking online for a recipe for an authentic Israeli lentil stew; I made the stew for my church’s Live Nativity program this weekend. The stew was a total hit with the people walking through the exhibit. I also made your Holiday Brisket last weekend. (I actually posted a comment about your Holiday brisket recipe a few days ago, which for some reason was removed? The post had nothing but good things to say, so I am not sure why it would have been removed). In any case, that brisket was fantastic, and it will be my “go to” brisket recipe going forward. Thank you for such a wonderful recipe. I can’t wait to try your kugel recipe. Thanks.

    1. Hi Sharon! I’m really glad you enjoyed the stew and the brisket :) I never removed any comments from that brisket recipe, I haven’t been moderating comments for the past few weeks due to travel and am only now getting around to approving them. My guess is it simply hasn’t been approved yet. I’m sure it will show up soon. Thank you for writing!

  35. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    I made this brisket and it is THE BEST! My other in law kept telling me it was in too long, but I stuck with the recipe. 100 STARS….This is unbelievable. My family has been raving for months. I am making this again today for Christmas.

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