About Tori Avey

Thanks for stopping by! I am fascinated by the story behind the food – why we eat what we eat, how the foods of different cultures have evolved, and how yesterday’s food can inspire us in the kitchen today. Read more...

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Comments

  1. Jack says

    Just roasted overnight as a make-ahead for my Hanukkah party. Looks and smells amazing. Made the Holiday Brisket last week to rave reviews! I wish I could post a pic of this one though!

  2. LBG says

    Tori,
    I am making this brisket for Thanksgiving and being that we are only 4 people, I ordered a 3 pound brisket from the butcher. My question is whether I should half the other ingredients to accommodate the smaller brisket. I will adjust the cooking time to approximately 1 hour per pound but adjust as necessary.

    Many thanks.

    • Tori Avey says

      Yes, you can halve the ingredients. The only place you should be careful is the broth, reserve the leftover broth as you may need more than half if the brisket and other ingredients appear dry. Add liquid as needed. Good luck!

  3. Alan says

    I was thinking of using this recipe in a pressure cooker, braising the brisket separately to avoid burned pieces at the bottom of the cooker and adding vegetables in the last few minutes to get the flavor but to avoid overcooking. From what I can see about 105 minutes for a 7 lb Brisket, cooked at full pressure. But with this recipe, I don’t see why you can’t stop the cooking briefly to test the meat and restart if it needs more cooking. In one comment here someone was taking measures to avoid pressure cooking from degrading the flavor of the meat. Does this really happen? I have seen other pressure cooker recipes for Brisket and they just let it go through the complete cooking time.

  4. Adria says

    This recipe looks so much better than mine. Love the way you are so specific with your instructions.
    Question: 4 onions seem like way too many. Are they small onions or large ones? I like to use sweet onions which are generally larger. If using sweet onions how many would I use?

    • Tori Avey says

      Hi Adria, I usually use 4 onions and it does not turn out overly oniony. You can cut down to taste. If using sweet onions 2 would be just fine, but you can use more if you prefer.

  5. David Rubenstein says

    I was reading your recipe for brisket and was curious. Why don’t you use some dry red wine to deglaze the pan. I would think a cup or two would add a wonderful flavor to the sauce and would bring out flavor from the alcohol soluble compounds in the vegetables.

    • Tori Avey says

      Hi David, you can certainly do that. I rarely use wine in my cooking, I only like the flavor of it in certain preparations. For this recipe I wanted a pure, savory herb flavor.

  6. Suzanne says

    Hi Tori,

    Hoping you can help! I’m planning to make this for Christmas dinner; my husband’s family is Jewish & they always come to our home for Christmas dinner. This is my first time attempting brisket & I want to get it just right. I live in Chicago & our butcher carries both first & second cut. Which would you recommend I purchase? I’ve done a bit of research and it seems most people are either firmly first cut or firmly second cut, so any help/advice would be appreciated! Thank you 🙂

    • Tori Avey says

      Hi Suzanne! First cut is usually what I recommend, but untrimmed. Second cut is a bit too fatty for my taste. First cut is usually leaner, but don’t let them trim the extra fat… you want a little fat there for flavor as it cooks. Enjoy!

  7. M says

    5 stars
    This recipe completely changed my mind about brisket! I have always despised it as a fatty cut of meat, but my husband loves the stuff. Have tried numerous recipes over the years and hated them all, including my mother in law’s recipe which is the only one my hubby likes. Unfortunately (or fortunately as it turned out!), her recipe is not kosher for Pesach, so I decided to give this one a try. After smelling it all day, I couldn’t wait to taste it and I was not dissappointed. I couldn’t wait to have seconds and thirds and… This will definitely be my staple brisket recipe. Thank you Tori for another fantastic recipe!

  8. Yuri says

    5 stars
    Toriiiiiiiii!!!! 😀

    My boyfriend wanted to do a Passover Seder party and make traditional Jewish dishes and have the Haggadah and all. We invited several friends over, and, as is customary, I ended up making everything (haha. Southern girl who can cook – Go figure). I’ve never tried Passover dishes before, so I used your brisket, lokshen kugel, and matzoh ball soup because I trust your knowledge will lead me to the light. The brisket was phenomenal!!! The pan drippings were soooo delicious. The soup and kugel were also amazing, and it all left everyone in a food coma. I hadn’t had the chance to use your recipes before tonight, but I’m definitely going to be using them in the future.

    Thank you got the awesomely delicious recipes (and subsequent food baby)!!!! 😀

  9. Duante says

    This looks incredible and I can’t wait to try it. I’d like to serve it with roasted new potatoes, do you have a recipe?

    • Tori Avey says

      Grease a baking sheet with olive oil, then toss sliced wedged new potatoes with 1 tbsp olive oil, salt, and crushed rosemary. Roast at 400 degrees in the oven until golden brown and tender, stirring once or twice during roasting.

  10. Beverly says

    5 stars
    This brisket looks great – do you think I could do it in a slow cooker? I believe you had a slow cooker brisket earlier this year which my husband could not stop raving about to everyone!

  11. Rebecca Lee says

    I will fry all ingredients and put them in my pressure cooker or Thermos pot to cook as in the oven 5-7 hrs used a lot of electricity !!
    I noticed that if used pressure cooker, the food tended to be not rich, so I will simmer it for 15 mins after I can open the cover !! Even soup taste better this way !!

    • Tori Avey says

      Hi Meredith– yes, it can absolutely be made in the slow cooker. Sear the brisket and veggies first in a skillet, then transfer to the slow cooker with the liquid. Cook on the low setting for 7-10 hours until desired tenderness is reached. It will turn out delicious. I usually cook it that way during Passover to free up oven space. It may have a slightly more “shredded” texture due to the moisture that accumulates during slow cooking. I actually like the meat super tender and a bit shredded, so this works well for me. Your house will smell amazing. Also here is my Savory Slow Cooker Brisket recipe if you want more specific instructions: https://toriavey.com/toris-kitchen/savory-slow-cooker-brisket/ Enjoy!

  12. Rebekah Raz says

    5 stars
    Thanks Tori! I made your brisket for my seder, and it was a hit! I took a 4 lb. brisket, cooked it for 5 hours, and it was perfect. So delicious. Barely any leftovers! Thanks for a wonderful recipe!

  13. mona grace says

    5 stars
    I made this in our slow cooker and it was delicious and our home smelled amazing all day, thanks Tori!!

  14. merle says

    Thanks Tori,
    like Debbie, I cooked it for about 3.5 hours and then sliced it thin and froze it – it was definately cooked. I also took all the veggies and herbs and blended them up and poured them over the top along with the gravy and froze it all. I plan to cook/reheat for about an hour. Now I’m wondering if it’ll be enough – mostly kids who probably won’t eat much other than sides and soup! LOL!

  15. debbie says

    I have already cooked, sliced and frozen my brisket. After defrosting can I cook it longer in the oven to get it more tender? It is in gravy.

    • Tori Avey says

      Hi Debbie, yes, you can cook it longer to make it more tender. The longer you cook it, the more tender it will be… just make sure the gravy level is high enough to keep it moist. And don’t overcook it, unless you want meaty shreds! Good luck. 🙂

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