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. Marla says

    5 stars
    This was fabulous. I prepared it exactly as directed since it was my first time making and the only thing I’ll do different next time is more garlic (my family can’t get enough, ever). It was tender, the gravy amazing and the aroma in the house all day was fantastic. Thanks for a new holiday staple!

  2. Melinda N. says

    5 stars
    For those considering preparing this recipe, here’s my review. I have made this brisket a number of times now and think it’s terrific! The instructions are detailed, easy to follow, and very accurate. Almost every time I’ve used a first cut which turns perfect. Once I used a deckle (it was the only cut available that day at the grocery store). It was great too, but I really prefer the first cut over the deckle.

    What I like best about this recipe is its versatility. Of course, it’s wonderful for a Rosh Hashanah or Pesach Seder. However, since we’re a small family, a brisket makes a number of meals for us. I like to set aside some of the liquid (before thickening) to use as an “au jus” for sandwiches. I’ll shred part of the brisket and freeze it in the au jus to eat another time. It heats up on the stovetop great. I serve it on grilled or toasted French bread with a cup of au jus and it’s like a mock French dip. Sometimes I’ll top it off with giardiniera and it’s reminiscent of an Italian beef sandwich. This brisket is also perfect to mince and use for homemade kreplach filling.

    All in all, this is a fantastic recipe and one I’m happy to now have in my recipe box. I give it 5 stars!

  3. Dave S says

    Hi Tori,
    I can’t believe I missed this recipe before. I was going to cook a completely different recipe for tomorrow but now I think I’ll cook this one, instead!! I’m guessing you won’t see this before I cook the brisket, but the meat in the picture looks a bit dry. Would you ever recommend injecting the meat with some beef broth?

    I have lot of folks coming to dinner on Saturday night so will also be making your challah which my daughter says is the best she’s ever had.

    Thanks!

    Dave

  4. Michael Steuer says

    5 stars
    This brisket was GREAT! However, it’s not what my Grandma Ethel used to make. For over 40 years, I’ve been searching and sometimes experimenting for a way to prepare brisket the way that she did, with no success. Everything I’ve ried had the consistency of a pot roast, and her deckle was completely different. When Grandma passed, I was away at college and never asked her for that recipe. I was sure at least one of my aunts would have it, but no.

    All I remember is that it came out of the broiler in an open pan and the top was crisp and the ends were a little crunchy (the cousins used to fight over the ends). There were onionns, carrots and small potatoes and that’s it. The meat was not served in any gravy or sauce. The gravy on the side was somewhat thin and I think it was just the juice and fat from the meat. I have no idea how the meat was cooked before it hit the broiler, but I think it was recognized that it took a long time That’s all I have.

    Do you have any recipes that would approximate this, or any suggestions as to how it sounds like this was cooked? Thanks for your time, and be safe!

    • Tori Avey says

      Hard to know without knowing Grandma Ethel. 🙂 Sounds like a simple salt and pepper brisket cooked in meat stock or chicken stock, then broiled at the end until crisp. I would think there was probably some garlic in there as well. Maybe another reader will have a tip!

    • Florian says

      Maybe knowing also where did grandma Ethel coming from or grow up will hugely get you closer to the recipe. If you want, we can exchange recipes, i am from Balkan area.

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