This Holiday Brisket is one of my more popular brisket recipes for the Jewish holidays. It is inspired by a classic Ashkenazi sweet-and-sour brisket, but the flavors here are more subtle.
This brisket is savory, aromatic, and subtly sweet with just a touch of tang. It’s always a crowd pleaser!
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. Cooking the brisket low and slow breaks it down, resulting in a tender piece of meat.
This Jewish tradition continues today, and brisket is often served for special holidays and occasions. On Shabbat, it is added to a pot with vegetables and potatoes to make a slow-cooked meaty stew known as cholent.
At Rosh Hashanah, it is 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. Jewish deli owners pickled the brisket to make corned beef or pastrami. But for the holidays, nothing could replace the comforting, hearty flavor of an oven-roasted brisket.
How to make brisket tender
The secret to a cooking brisket is twofold– brisket fat and time are key for tender and delicious results. Choose a cut with nice marbling; the more fat you can see, the more tender the meat will be.
If buying grass fed (which tends to be leaner), make sure there is a fat layer and don’t let the butcher trim it. And of course, allow yourself plenty of time to cook your brisket.
If you can, make it a day or two ahead– the flavor will improve with time. More tips here: How to Cook Brisket – Tips and Recipes
My Holiday Brisket 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, but particularly suited to the Jewish holidays. Enjoy!
What is traditionally served with Brisket?
Olive Oil Mashed Potatoes with Garlic and Rosemary
Roasted Rosemary Balsamic Tzimmes
Butternut Squash and Crispy Kale Bake
Green Beans with Balsamic Date Reduction Feta and Pine Nuts
Kale and Roasted Beet Salad with Maple Balsamic Dressing
Throwback Recording: In this radio interview with Joan Hamburg, we talked about this very brisket recipe, as well as Passover cooking. You can listen by clicking the triangle “play” button below.
Recommended Products:
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.
Food Photography and Styling by Kelly Jaggers
Holiday Brisket
Ingredients
- 5-7 pounds brisket, first or second cut (do not trim fat - especially if it's grass fed)
- 1/4 cup extra virgin olive oil, divided
- 2 large brown onions, peeled and sliced
- 1 pound carrots, peeled and sliced
- 1 pound celery, peeled and sliced
- 28 ounces tomatoes - whole, diced, or crushed (1 large can)
- 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
Instructions
- 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 salted 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 until they begin to soften and shrink in size.
- Add the carrot and celery slices. Sauté for another 5-6 minutes until the onions are soft and browning and the vegetables are fragrant.
- Pour the vegetables out of the skillet and onto a plate, reserve. Add 1/2 cup beef stock or chicken stock into the skillet and let it heat up. Use a spatula to gently scrape up any brown bits and pan juices 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 a layer of parchment paper followed by a layer of foil. The parchment forms a protective layer between the meat and sauce (which is acidic) and the foil.
- Place brisket in the oven. Let it roast undisturbed for 5 to 7 hours. It will take about 1 hour per pound of meat (leaner cuts of meat like grass fed 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 (metal from the roasting pan can react with the acid 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 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 a layer of parchment paper, then with foil, and place it in the oven.
- Let the brisket roast for 45-60 minutes until heated through. You can cook the brisket even longer to let it become more tender, if you wish. Serve with hot sauce and softened veggies. If you prefer, you can use a slow cooker to reheat. Set the slow cooker to high heat and cook until heated through, about 1 hour.
NOTES
Nutrition
OMG! This recipe is truly a winner!!!!! It’s just what I wanted. My mom was a great cook and she had a great recipe for brisket, and I used to use hers. She’s been gone 30 years ago, and somehow, I’ve lost her recipe! I’m so grateful to have found you, and I appreciate the details of how to cook it. Thank you so much. Everyone loved it. Barbara
Just curious for “make ahead directions” do you think if you slice the brisket and pour gravy between slices before covering and putting in refrigerator, the meat would absorb more flavor? Thanks
You can do that, but it will make skimming the solidified fat from the surface more difficult as the sauce will have settled into the nooks and crannies. If that doesn’t bother you, go for it!
Amazing!!! My girls love it. It is one of the few dishes they will eat leftover!
I’d like to serve some roasted potatoes with this at our sedar tomorrow might. Do you think that quartered potatoes will cook through if I put them in the pan when I reheat the brisket for a couple hours Friday? Thanks.
Depends on what setting you use. Personally I would roast the potatoes in the oven if you have the space, then add to the sauce at the very end, so you’ll have crispy edges along with the sauce flavor.
Hi Tori, I made this brisket for RH this year and everyone loved it so was planning to make it again for Passover. I was just making my shopping list and realized that it calls for vinegar and I don’t think I will be able to find K for P vinegar at this point, what do you suggest? Thought of making the savory herb brisket but also don’t think I will be able to find K for P beef broth. Thanks for any help you can provide.
Hopefully you can find some apple cider vinegar that is K for P, but if not you can sub 3 tablespoons of lemon juice.
thank U nice lady
nice dear and thanks for sharing
As practicing members of the Lutheran sect, we give this one two thumbs up!
Jewish son-in-law calls it the best brisket he’s ever had (we shared the link with the Shapiro clan).
At our house we’ve had it two Christmases in a row and everybody looks forward to it. On our recommendation a business acquaintance prepared it for a potluck and brought in the bundled, reheat-ready dish; he was the Hero. Really a wonderful main-event feature for winter dinners. I grew up in Texas and I have to say it competes head-to-head with a traditional smokehouse version from home.
We tweaked a couple of things this year. First of all we didn’t use the “corner” but chose other end, and started with almost 9lb after conservative fat-trimming. I also dry-brined it in the spare fridge for about 36 hours, so no salt added after this. Finally for the broth, I used ½ beef bouillon and ½ of the “Better than Bouillon” Seasoned Vegetable Base (it’s pareve for those of you keeping Kosher).
Insanely, wonderfully good, and the skimmed fat is useful, too, for later cooking adventures.
This remains my family’s go-to brisket recipe. We’ve made it at least once a year for the past 4 years. Always a crowd pleaser. I double the amount of cider vinegar, use ~ 2lbs of carrots, and the mushy veggies to make a gravy.
I’ve made your recipe tonight for the 1st night of Chanukah it was a hit in my house, I’ve make a 13 pound beef brisket, everyone enjoy it, it was amazing, everyone went up for seconds. I was left with under a pound. Thank you so much for your recipe. I’ll be make this again for sure.?
Fantastic! Happy to hear it. 🙂
How long did you cook your 13 lb brisket trying to figure it out
Thanks for this recipe. I look forward to cooking it. I am still unclear on how long to cook multiple smaller briskets. I have two four pounders in two different pans in the same oven. Should they go for 8 hours, 4 hours, or something in between? This has been commented on in earlier posts but the answers were not clear to me.
Thanks!
It really depends on how much fat your brisket has. Leaner cuts break down more slowly and take longer to become tender. As a general rule it’s about 1 hour per pound of meat, but could take longer. I would start testing your briskets for doneness around 4-5 hours, but keep in mind they could take up to 8 because you are cooking two at a time. You should only remove them from the oven when they are fork tender. Sorry I can’t give you more specific advice, it’s not an exact science!
Hi Tori,
Love your brisket recipes :).
If making the holiday brisket in the slow cooker, should I sauté the veggies before or put them directly in the slow cooker (like your savory brisket)? Thanks!!
You can put them directly in the slow cooker. But don’t skip the step where you sear the brisket, it’s important for best flavor. Enjoy!
Why is grass fed not recommended?
Hi Ruth, that was an old note on the recipe. I just revised it. I only use grass fed nowadays, but I make sure that the butcher does not trim the extra fat. Grass fed meat is very lean, and will take longer to cook and become tender. But it’s a better, healthier way to go, so I actually do recommend it!
What should the internal temperature of the brisket be when it is done cooking? We did a smaller 4.5 pound brisket and it was already at 175 degrees after just 2 and a half hours.
With roasted and braised brisket, you really need to go by texture/tenderness rather than inner temperature. A brisket can be at food safe temp and still be tough. When the meat is tender enough to flake with a fork, that is when you know it’s done.
Tori,
I’m making this for Rosh Hashanah dinner tomorrow. Being that I live in Texas, we usually smoke our briskets. I’ve seen some comments regarding time, temperature, doneness, etc. The rule of thumb on smoking is to pull the brisket when the internal temperature of the thickest part reaches 203 degrees. Then simply let it rest for 30 minutes or longer to let the internal juices redistribute. Low and slow is best (between cooking temps of 225 to 300 degrees) but an exact time is hard to predict. Briskets go through a stall, where the internal temperature doesn’t move for a while. There is no telling how long the stall will take. I would recommend a good meet thermometer to get the perfect tenderness. A brisket should be tender but still have a little pull to it. It shouldn’t be like a pot roast that falls apart.
Hope this is helpful and thanks for all your recipes. Also making your potato kugel tomorrow.
Good morning Tori,
I am very excited to try this recipe for our Rosh Hashanah dinner. I am a little concerned that the amount of brown sugar will make the sauce too sweet, as my hubby does not care for “sweet with meat”. If I half the regular amount of sugar, would that be ok? Or will it mess up the balance of flavor with the tomatoes and vinegar? Thank you so much and have a Sweet New Year 🙂
Hi Alison! Halving the brown sugar should be fine. You can always taste the sauce after you blend it, and add more to taste if you like.
I’m making brisket for Rosh Hashanah i got 1st from the kosher butcher 7 pounds , how long to cook and what temp? Also can i cook it in a Dutch oven ?
Yes on the Dutch oven, if covered. Please refer to this post for specifics on cook times and temps: https://toriavey.com/toris-kitchen/lets-talk-brisket/
i made this brisket for the holidays but i was wondering if i can use another type of meat instead of brisket because the flavor and sauce is awesome!?
Hi Natalie! This should work for pot roast, or short ribs– really any cut that can stand up to low, slow cooking. 🙂
Hi Tori,
Should I still salt the brisket before pan searing it even if I buy a kosher soaked and salted brisket? Also should I use regular broth or low sodium? Thank you and I can’t wait to make this for the holidays. I haven’t found a go to brisket recipe yet but your recipes haven’t let me down yet. Fingers crossed!
Hi Melissa, if using a salted brisket only salt it lightly before searing, and do use a low sodium broth. You can always add more salt to taste at the end of cooking if you need to. Enjoy!
I made your recipe for the Second Seder. I made a smaller Brisket so I halved the ingrediences. The meat was amazingly delicious and tender. My family enjoyed it so much that I will make it again for the last days of Passover. The Gravy was so tasty, I froze it to use to toss together with couscous or rice at a later date for an easy side dish. Thank you for such an amazing recipe that I will use through out the year.
Awesome Sandra. 🙂 I agree, the sauce this brisket makes is amazing.