“This is the best brisket you will ever taste. No matter who comes for dinner, they always make sure that I'll be making this brisket. It is a very traditional dish for Rosh Hashanah and Passover but it certainly is a winner any time of the year for anyone who loves very tender beef.” - by Louise
Ingredients
Adjust Servings
Original recipe yields 10 servings
Directions
- Heat brisket in a large skillet or dutch oven over medium-high heat. Cook until browned on all sides. Stir in water, ketchup, vinegar, onions, garlic, brown sugar, and salt. Bring to a boil, then cover and reduce heat to medium-low. Continue simmering until tender, turning brisket occasionally, 2 hours and 30 minutes to 3 hours and 30 minutes.
- Remove brisket and allow to cool before slicing the meat against the grain. Place brisket slices in a 9x13 inch baking pan or large platter and pour gravy on top. Cover and refrigerate overnight. Remove any excess fat and reheat before serving.
Nutrition
Amount Per Serving (10 total)
- Calories
- 401 cal
- 20%
- Fat
- 25.1 g
- 39%
- Carbs
- 24.4 g
- 8%
Based on a 2,000 calorie diet
Share It
Reviews (69)
Rate This Recipe
"AMAZING!!!! I did do some things different. I let it come to a boil then I put into a baking dish with a lid and put it into the oven at 325 degrees for 2 1/2 hours. I also added Lipton onion soup mi..." See morex on top and instead of white vinegar I used apple cider vinegar. I also added carrots. It came out delicious, and I will be making this again and again! thank you :)"
pressurecook
"Simple, delicious, made it as the recipe was posted. Note: A cast iron dutch oven + the vinegar in the recipe can cause the meat to have an "off" taste. This is better suited for a ceramic slow cooker..." See more."
Mike
"I enjoyed this quite a bit. I'm a tough scorer, so 3 stars for me is pretty good. I don't understand the sitting in the fridge overnight though. In theory it must be to absorb more flavor, but I found..." See more it to be opposite. It tasted better to me fresh off the stove than refrigerated till the next day. I made a large enough brisket were it lasted 3 days for leftovers (I'm the only meat eater in the house besides my dogs LOL)."
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
