This classic Jewish brisket recipe is perfect for celebrations such as Passover and Roche Hashana! It’s tender, sweet and juicy, slowly cooked, with caramelized onion and tomato sauce, everyone on the table loves it. If you are looking for a recipe for a go-to oven with a braised brisket recipe, you can count on to serve this!
Maven Tips for the Perfect Oven Brisket
Dry your brisket. Although not important for the final product, a good dry salted water with kosher salt leads to a more flavorful and tender meat.
Bring the brisket to the room temperature. It is recommended to remove the brisket from the fridge driveline and bring it to room temperature before baking. This allows for more uniform cooking.
Slice the brisket in half. If you cook in a Dutch oven like me + bake it, I recommend slice the brisket in half.
Bake your brisket. Shear is important to guide that unfriendly layer outwards. Then, the inside is slowed down in the oven.
It’s low and cooked slowly. Don’t hurry! You will see that your brisket is ready when your meat thermometer is read 130 degrees. Undercooked brisket is not Bueno so be patient!
Break + I’m cheeky. Leave the brisket rest before serving. Then cut out the grain and go back to the sauce for the most delicious brisket recipe ever!
Recently, I have really leaned towards my Jewish heritage. Things have been the least positive for the Jewish community these days, and I feel it’s good to lean on the joys of Jews. For me, it means cooking because most Jews can relate to the idea of food = love. One such recipe is my bubby brisket recipe. To be fair, I’m sure she has a lot of ketchup and she also has Coca-Cola.
I’ve been literally spending weeks on this oven brisket recipe. Now that I have the ingredients I plan to try them out in a slow cooker and instant pot and expand the ingredients. However, considering I’ve probably had about 20 pounds of brisket over the last few weeks, I was able to use a bit of a break. But for now it’s a great Passover brisket recipe!
What is Brisket?
Brisket is a cut of beef that comes from the beef chest or breast. It is usually a tough, muscular cut with lots of connective tissue, but when cooked well, it usually breaks the connective tissue and becomes extremely soft, with slow cooking methods such as braising, smoking, and slow roasting.
There are several different styles of brisket, including this steamed brisket recipe, which is often found in Jewish cuisine. It is also available in barbecues (Texas-style smoked briskets) and dishes such as corned beef and pastrami.
Materials are required
Beef Brisket – See the following notes on cutting. To bake it you probably need to slice it in half. Salt + Pepper – to cover the brisket. Paprika – I like to use smoked paprika, but sweet paprika also works well. Sweet Onion – Two sliced sweet onions. Yellow onions work too, but I prefer the sweet onion flavor of brisket. Garlic – Use chopped garlic. Tomato paste – It’s all done. Dipped Tomatoes – 1 14.5 oz of crushed or diced tomatoes. Both work. Maple syrup – If you prefer, you can also use brown sugar or other sweeteners. Beef Stock – All kinds of stocks are available here, but my go-to beef is beef. Red Wine – You can use the laying red wine. Protip! Store bottles of wine that did not finish for use in cooking. Carrots – try cooking them evenly and cutting them evenly into sizes. Potatoes – I use the whole baby potatoes easily, but I can chopped yellow potatoes if necessary. Fresh herbs – I like the mix of thyme, rosemary and sage, but use the one you like!
Select the right cut
Both point cut or flat cut briskets work. My preference is to prefer point cuts because they are a little juicy and flavorful (which tends to be fatty), but flat cut briskets also work well.
How to make roasted brisket in the oven
Step 1: Brisket
Place the brisket on a baking sheet and place the kosher salt, black pepper and paprika on top. Use your hands to make sure the brisket is well coated. Cover in the fridge overnight and store. Remove the brisket an hour before cooking.
Step 2: sear brisket
Preheat the oven to 325°F. If your Dutch oven or cooking container is too small and the brisket is too small to slice in half. Add 1 tablespoon of olive oil to the Dutch oven and bake brisket on each side at a medium high temperature, until it is great and golden (3-5 minutes per side). If you slice it in half, repeat with the other pieces. Make 10 small cuts in the brisket and place the garlic cloves into those cuts. Don’t worry if some fall off.
Step 3: Caramel onion
Add the remaining 1 tablespoon of olive oil to the Dutch oven to reduce the heat to medium low. Stir in your sweet onion. Cook for 7-10 minutes or until it starts to caramelize. Stir in the tomato paste at the final moments of cooking. Sharp the bottom of the bread to remove any flavorful cooked bits! If necessary, you can degass the bread by adding a splash of beef stock. Add diced tomatoes, maple syrup, beef stock and red wine.
Step 4: Slow Cook Brisket
The brisket is placed in the sauce and is well covered. On top of chopped carrots and potatoes. Add fresh herbs. Cover the brisket in the oven for 3-3.5 hours. Test the brisket in 3 hours using a meat thermometer. It can be seen that this was done when the internal temperature reached 195-205°F.
Step 5: Break + Slice
Remove the brisket from the sauce and let rest for 20 minutes. Remove any fresh herbs and discard them. Slice the brisket against the grain and return to the sauce or pour the sauce over the brisket. Serve with pre-cooked carrots and potatoes and plenty of sauce!
Brisket FAQ
No, this step is optional, but I highly recommend it as it helps to build many flavors.
Certainly yes. Make sure you have a cooking container big enough for such a large brisket. I usually use a large aluminum pan and tent with aluminum foil if I’m cooking a huge brisket.
As mentioned above, if there is no safe plate on the top for a Dutch oven or oven, you can always use a large pot and cover it with aluminum foil.
Yes, you can. Bake the brisket first, then caramelize the onions, then throw everything into a slow cooker and cook for 6-8 hours.
It is recommended to slice against grain. For large cuttings, use a large serrated knife (a pan knife works well). It’s easier to see the meat grains before the meat is cooked, and usually take a photo in your direction!
It is recommended to leave about 1/4 of the brisket fat cap. This helps inject a fatty flavor into the brisket, but doesn’t leave a Super Bulberry on top!
Once the internal temperature reaches 195-205 degrees F, the brisket is ready. Test using a meat thermometer.
Storage Instructions
Store briskets in an airtight container in the fridge for up to 5 days. Reheat the leftovers in the oven, top of the stove, or in the microwave.
Freeze: Yes, you can freeze cooked briskets. Store in a large aluminum baking dish tightly covered with top, more aluminum foil and plastic wrap. Thaw overnight before reheating in the oven.
More Jewish recipes you will love:
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Brisket recipes
This classic Jewish brisket recipe is perfect for celebrations such as Passover and Roche Hashana! It’s tender, sweet and juicy, slowly cooked, with caramelized onion and tomato sauce, everyone on the table loves it. If you are looking for a recipe for a go-to oven with a braised brisket recipe, you can count on to serve this!
Author: Davida Lederle Prep Time: 12 hours
Cooking time: 3 hours
Total time: 15 hours
yield: 10 Serving 1x
category: dinner
method: Cook
diet: Gluten-free
5–6 LB Beef Brisket
1 tablespoon Kosher salt
1 tsp Black pepper
1 tsp Smoked or sweet paprika
10 Garlic cloves, peel + maintain whole
2 tbsp olive oil
2 Big sweet onion, sliced
6 oz Tomato paste
14.5 oz You can dice or crush tomatoes
1/4 cup Pure maple syrup
2 cups Beef stock
1 cup red wine
4 Carrots, peeled and chopped
1 LB Baby Potato
1/4 cup Fresh herbs (thyme, bay leaf, sage, rosemary, etc.)
Place the brisket on a baking sheet and place the kosher salt, black pepper and paprika on top. Use your hands to make sure the brisket is well coated. Cover in the fridge overnight and store. Remove the brisket an hour before cooking. Preheat the oven to 325°F. If your Dutch oven or cooking container is too small and the brisket is too small to slice in half. Add 1 tablespoon of olive oil to the Dutch oven and bake brisket on each side at a medium high temperature, until it is great and golden (3-5 minutes per side). If you slice it in half, repeat with the other pieces. Make 10 small cuts in the brisket and place the garlic cloves into those cuts. Don’t worry if some fall off. Add the remaining 1 tablespoon of olive oil to the Dutch oven to reduce the heat to medium low. Stir in your sweet onion. Cook for 7-10 minutes or until it starts to caramelize. Stir in the tomato paste at the final moments of cooking. Sharp the bottom of the bread to remove any flavorful cooked bits! If necessary, you can degass the bread by adding a splash of beef stock. Add diced tomatoes, maple syrup, beef stock and red wine. The brisket is placed in the sauce and is well covered. On top of chopped carrots and potatoes. Add fresh herbs. It will squeeze tight, but don’t worry – it will cook over time. Cover the brisket in the oven for 3-3.5 hours. Use a meat thermometer to test the brisket. It can be seen that this occurs when the internal temperature reaches 195-205°F. Remove the brisket from the sauce and let rest for 20 minutes. Remove any fresh herbs and discard them. Slice the brisket against the grain and return it to the sauce. Serve with pre-cooked carrots and potatoes and plenty of sauce!
