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    You are in: Home / Recipes / Brisket for a Beginner Recipe
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    Brisket for a Beginner

    1/2 Photos of Brisket for a Beginner

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    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 15 mins

    15 mins

    3 hrs

    Carrie Richman's Note:

    This is our favorite Rosh Hashana main dish. The smell of this dish cooking is incredible and the meat will fall apart.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 3 -4 lbs chuck roast or 3 -4 lbs beef brisket
    • 1 large white onion, chopped
    • 1 cup ketchup
    • 1 envelope dry onion soup mix
    • 1/2 cup water

    Directions:

    1. 1
      Line roasting pan with aluminum foil and coat with cooking spray.
    2. 2
      Place beef in pan.
    3. 3
      Mix all ingredients together and pour over beef.
    4. 4
      Cover with aluminum foil and bake for 2 1/2 to 3 hours at 350 degrees.

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    Ratings & Reviews:

    • on August 28, 2007

      55

      My mother-in-law taught me how to cook her Jewish brisket when I was a young southern bride in the 60's. This was her recipe, BUT the secret is to fry the onions for a long, long time in butter until they are deep golden brown and caramelize. After the onions are finished cooking, remove them and sear the brisket on both sides. Return the onions to the brisket, adding 2 cups of water. Let the brisket bake (or keep it in the dutch oven on top of the stove) for about an hour and a half. Remove it and cut it into even slices. Replace the slices back into the pan and mix the dry onion soup mix with the water and catsup (which you have already mixed together). Cook it for another hour or so until fork tender. This makes a little bit of highly-flavored gravy to serve over wide noodles or with potato kugel. Oh, there is not another meat recipe out there to rival this one. It has been my children's favorite their whole lives. Actually, it is so good that I have been known to go into the refrigerator and eat it cold. If possible, I cook this one day in advance so that the fat will rise to the top and I can remove it easier when it has been refrigerated. Slowly reheat it and the flavors will have really permeated the meat. It is even better left-over with left-over kugel.

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    • on June 18, 2010

      55

      Indeed very good and easy. I used 1/ catsup and 1/2 chili sauce. for the liquid I used coke.Great on a bun! :-) I made it again and used Beer for the liquid, a shot of liquid smoke and some B B Q Sauce.Also a bunch of garlic. Awsome! Thanks again for such a great basic recipe.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 15, 2009

      This was extremely easy to fix. We had all the ingredients on hand too which was quite convenient! The only difference we made was rubbing the roast with some salt and pepper prior to adding to the pan and also tossing in a few cloves of garlic. We found that our roast, almost 4lb, had to cook a little longer, for about 3 1/2 hours, in order to be fork tender. We all enjoyed it , but found it to be a bit on the sweet side for our taste. Thanks for an easy recipe!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (22)

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    Nutritional Facts for Brisket for a Beginner

    Serving Size: 1 (318 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 578.0
     
    Calories from Fat 188
    32%
    Total Fat 20.9 g
    32%
    Saturated Fat 9.3 g
    46%
    Cholesterol 224.5 mg
    74%
    Sodium 1729.3 mg
    72%
    Total Carbohydrate 25.9 g
    8%
    Dietary Fiber 1.4 g
    5%
    Sugars 15.7 g
    62%
    Protein 74.0 g
    148%

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