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.
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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
NOTES
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.
Sarah says
I made this last for for passover and all my friends adored it. I’m making it again this year, and will leave some for all my neighbors with contactless delivery. Will be the highlight of quarantine!
Lilly Naveh says
Prepared this yesterday for Seder tomorrow. Made as directed and is delicious. One comment, my 4.5 kilo (!) brisket was ready to go and fork tender at 4.5 hours not 9-10 as per the one hour per pound recommendation. Apparently times can vary a lot. I recommend checking at 4 plus hours
Thank you for the excellent recipe and detailed instructions.
Happy holiday!
Leigh says
This is going to be Passover dinner. Can’t wait! If I prepare this in the slow cooker, do you suggest still following ball the steps, and on low for same amount of time ? Can I use minced garlic since it’s what I have in the fridge? Ty!
Tori Avey says
You can follow the same basic instructions in this post: https://toriavey.com/toris-kitchen/savory-slow-cooker-brisket/ Minced garlic is just fine. Enjoy!
Tara says
We tend to like more savory, spicy dishes but we also like tangy dishes as long as they’re not too sweet. Do you have a recommendation or can you talk about the difference in taste between your Holiday Brisket and the Savory Slow Cooker Brisket? I’m assuming the Holiday Brisket is a bit sweeter but any additional advice would be very welcome!! We love your recipes and are so grateful for this site!!
Sincerely,
Tara
Tori Avey says
Hi Tara! The Holiday Brisket has a mildly sweet and sour flavor. Savory is just that, more savory – flavored by herbs and garlic. Either way you can’t go wrong. My personal favorite is the savory, but a lot of readers adore the holiday one as it’s more similar to what they grew up with.
sharon root says
i have a half of a brisket do i use less time to cook it?
Tori Avey says
The general rule is about 1 hour per pound of meat. It may take longer though.
Steve Garfield says
Hi,
I combined some of this recipe with a couple of recipes from my mom’s Jewish cookbooks, and made it in a slow cooker. The key thing I added was ginger ale! I also added some Whole Berry Cranberry Sauce that I had in the fridge. Thanks for sharing.
The Best Sweet Brisket Recipe featuring Ginger Ale.
https://offonatangent.blogspot.com/2019/12/the-best-sweet-brisket-recipe-featuring.html
Matthew says
Hello and happy Hanukkah. I recently had a disaster in our kitchen during our last night of Hanukkah as a family member cut themselves in the kitchen on accident and it put a stunt in our dinner. We decided to hold off on our brisket and hold it until the next night. In doing this it slow cooked for 6-7 hours 2 1/2 In brisket. Is it okay to refrigerate the brisket in its juices in the refrigerator overnight; and if so how do we reheat it? In the same slow cooker or do you recommend the oven, on a pan, covered? This was very difficult to not dig into but this was a group decision as there’s no man left behind when it comes to our festivities 🙂 it certainly smells amazing and looks amazing too! We cannot wait to dig in as soon as possible and he gets his hand stitched up tonight. I hope this reaches you in time but either way it’s great advice to have in the future. I can’t wait to try your recipes listed above.
Very much appreciated,
Matthew
Tori Avey says
Use the make ahead instructions above for storing overnight, it should be just fine. You can reheat in the slow cooker on high until heated through (usually takes about an hour or so).
Michele says
5 stars! I made this recipe for the first time Chanukah 2019. Smelled great while cooking, and was absolutely delicious to eat. Our 2-year-old granddaughter kept asking for more and more “briskwit.” She wasn’t the only one. None left for the next day 🙁
Tori Avey says
“Briskwit” – too cute!!
Carrie says
Came out very tender, only issue I had is the parchment paper under the tin foil burned.
Kathy says
I just popped my brisket in the oven for Christmas eve dinner. The aromas are amazing! My mom gave me my Grandma’s old roaster, which looks just like the one in your pictures, large enough to comfortably fit the whole brisket plus all the veg. I doubled up the veg amounts as my mom, brothers, daughter and son-in-law are coming over. I am truly looking forward to dinner. I’m cooking ham for dinner tomorrow, but I think the brisket will be the memorable meal. I believe mashed potatoes will go well with supper (too lazy for latkes). Thank you so much for the wonderful recipe and the great pictures demonstrating your method.
Renee says
The recipe says to cook the brisket for about an hour per pound. My brisket is 14 lbs. and I’m planning doubling the recipe. How long should I cook it in the oven after it is browned? (I can’t imagine 14 hours, but I’m willing to be surprised). Thanks!
Tori Avey says
Well, the rule is an hour per pound, but I’ve never done one that big so I’m not 100% sure. I would start checking at 9-10 hours for doneness, but leave extra time in case it takes longer.
Kim G says
Hi,
This recipe sounds so amazing and we can’t wait to try it! We are not Jewish but with every holiday season we try a new culture with our son. What side dishes would you serve? I love the gravy/sauce that this brisket can make. So excited for this year!
Tori Avey says
Hi Kim! These will pair well with this recipe, enjoy!
https://toriavey.com/toris-kitchen/olive-oil-mashed-potatoes-garlic-rosemary/
https://toriavey.com/toris-kitchen/butternut-squash-crispy-kale-bake/
https://toriavey.com/toris-kitchen/oven-roasted-root-vegetables/
More side dish ideas here: https://toriavey.com/recipes/recipes-side-dishes/
Emily says
This came out perfectly! Appreciate how precisely well-written the recipe and directions are!
Tori Avey says
So glad you enjoyed it Kim!
Bruce says
I’m about to make this brisket for the 4th time and it is amazing! The only thing I do differently is to add ground rosemary to the brisket seasoning and to the veggie mixture.
Thanks so much!!!
Tori Avey says
Glad you like it Bruce!
lynn A. says
If I decide to put potatoes in with the brisket approximately when would I do that? I have a 7.65 lb. brisket.
Julie G says
Can I use ‘slow cooker’ after initial brisket Browning?
Tori Avey says
Yes. Follow the basic instructions outlined in this post after the browning step: https://toriavey.com/toris-kitchen/savory-slow-cooker-brisket/
Julie G says
I’m bummed store didn’t have reasonable cut for me. They were for huuuge families.
So I wound up with a beef tenderloin roast
-any suggestions of what to do with it-?
Erin says
I have been studying this post as well as your slow-cooker brisket recipe and can’t wait to give it a try! I know my family likes the tomato/root veg element for their brisket but I would like to try using the slow cooker this time. Anything I should consider when translating this recipe (using the tomato and carrots) with your slow-cooker brisket recipe?
Tori Avey says
Hi Erin! For this one, don’t skip the browning step, it brings a lot of flavor to the finished brisket. Brown the meat, then layer everything in the slow cooker and cook as described in the slow cooker brisket recipe. It should turn out just fine, I’ve made it that way a few times. If you are able to make ahead as described below, even better for flavor. Good luck!
Shaina Aharonov says
The recipe was very easy to follow and the brisket was a hit at my Rosh Hashanah meal!
Dave S says
OMG…the other day I wrote asking about brown onions….I’m still not sure what they are…but I made the brisket on Saturday and served it tonight to my three (adult) kids and they LOVED it…one of the few times they actually said how good something was without being solicited for the comments. I guess this is the new holiday brisket recipe to cook (I still can’t perfect my mom’s (and grandmother’s) stove top cooked brisket which only uses tomato sauce and some sliced onions with tons of garlic powder and salt and has always been a showstopper for the family).
Everything on this site always comes out great. I wish I had time to make your apple challah. My daughter specifically asked me to make it but I just ran out of time.
Tori Avey says
Happy to hear that! Brown onions are the same as yellow. White also works fine for this recipe.
Bridget says
L’shanah tovah tikatev v’taihatem! I am excited to make this, your challah and root veggies for supper this evening. My question is do you have a suggestion for a starch recipe (other than root veggies) for my husband? He seems to always need one with his brisket. Thank you.
Tori Avey says
This would be terrific:
https://toriavey.com/toris-kitchen/olive-oil-mashed-potatoes-garlic-rosemary/
L’shana tova!
Miles H says
east to make. tasted great.
Tori Avey says
Fantastic!