22 Reviews

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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Lutie August 28, 2007

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.

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Koechin (Chef) June 18, 2010

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!

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ChaseNNJ April 15, 2009

I made passover for the first time since getting married and my mother-in-law, who is critical of everything, would not stop ranting and raving about it. The one thing I did was when the brisket was done cooking, I sliced it and put in back into the juices and let it sti covered for another hour at 200, it absorbed so much flavor and was so tender.

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jsilverberg April 11, 2007

Very Easy and tender... the only thing I added was a bit of brown sugar.. I'm not a ketchup fan so I tried to changed the taste. overall it was a hit!!!I was going to save the l/o for sandwiches but there wasn't any left.

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tavah777 January 19, 2008

The sauce is simple and wonderful! Everyone loved the flavor and we're thinking of trying it with chicken on the grill. Great for breaking fast on Yom Kippur. Thanks!

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Michelle G #2 September 24, 2007

2006-We had this after Rosh Hashana and it was so good! The meat was soft and the sauce was just right that even my husband complimented it as he dipped his bread in the sauce. It was also very easy to make. Preparation time was less than 10 mins for me since all I had to do was just mix the ingredients and pour all over the meat. At first I used chuck roast, and now, as I'm doing it for the 2nd time, I used beef brisket and added some potatoes. I'm on my last hour before it's done. It's a keeper! Thanks! And oh, I used 1 cup water instead of 1/2c since I liked the sauce so much and added an extra onion as well. Thank you! 2007- Had this again for Rosh Hashanah 2007. Mother-in-law loved it especially the sauce. Even hubby said it's good. We used the left-over sauce for the burgers she made day after. Thank you once again.

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Pneuma September 16, 2007

Loved taste and simplicity! Took mariealice suggestion and added 1 Tbsp. cider vinegar and 1 Tbsp. brown sugar which really added great taste! Served on rolls....may try rice next! thanks.

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jellyko December 02, 2006

Great taste, and it's so easy. I'll be making it again and again! Thanks!

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tteeling August 01, 2006

Wow! I had this recipe saved for the longest time before I actually tried it. Since I am dieting and didn't want all the fat that goes along with a brisket, I used a rump roast, which usually cooks up dry and tasteless. But I followed this recipe, only adding some cut up potatoes after a couple of hours, and it was wonderful. The roast was nice and moist, and was tender enough to cut with a fork. Next time I will also throw in some carrots. Highly recommended. Thanks Carrie!

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windhorse23 July 23, 2006
Brisket for a Beginner