• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Good For You Gluten Free

Information about living with celiac disease, gluten sensitivities, and the gluten-free diet

  • View GoodForYouGlutenFree’s profile on Facebook
  • View g4uglutenfree’s profile on Twitter
  • View goodforyouglutenfree’s profile on Instagram
  • View goodforyouGF’s profile on Pinterest
  • View goodforyouglutenfree’s profile on YouTube
  • Home
  • About
    • About Good For You Gluten Free
    • Events
    • FAQs
    • Team
  • Subscribe
  • Giveaways
  • Recipes
  • Articles
  • Celiac Disease
  • Eating Out
  • Shop
  • Resources
    • My Book
    • Recommended Celiac Nutritionists & Practitioners
    • Safe Dining Card
    • Quick Start Guide
    • Ultimate Guide to Eating Out Gluten Free
  • Contact
Home » Dinner » Easy Beef Brisket Recipe (Perfect for Jewish Holidays)

Easy Beef Brisket Recipe (Perfect for Jewish Holidays)

Last Updated June 8, 2022. Published December 15, 2020 Good For You Gluten Free

Sharing is caring!

61 shares
  • Share
  • Email
Easy Beef Brisket Recipe (Perfect for Jewish Holidays)
Jump to Recipe Print Recipe

No Jewish holiday is complete without a beef brisket on the table. In this post, I’ll show you how to make a simple, savory beef brisket recipe that is slow cooked to perfection and tender to the touch. As my mother would say in Yiddish, it’s gedempt (well cooked, fall off the bone good). This post contains affiliate links. Please read my disclosures.

For as long as I can remember, every Passover, Purim, Rosh Hashanah and Hanukkah celebration includes some sort of beef brisket. It’s standard Jewish fare and served at all our important celebrations.

I always wondered why Jews served beef brisket at everything, so I looked online to see if I could find the answers.

It’s important to know that brisket is a cut of meat from the breast or lower chest of a cow. The meat contains a lot of tough connective tissue, so it must be cooked properly (low and slow) in order for the meat to be tender. Beef brisket is typically cooked like a pot roast.

Many believe the brisket cut of beef is so popular among Jews for several reasons. One, the cut is always kosher whereas some hind cuts are not. Two, it used to be one of the cheapest cuts of beef, making it a solid choice for Jews looking for a more affordable but nice meat dish. (Today beef brisket is expensive due to its popularity and rising beef prices.)

A Savory Beef Brisket Recipe

It can be intimidating to make a beef brisket on your own, but I promise you, it’s not as hard as it seems. You just need a solid roasting pan, an oven, and a little patience.

This is the exact roasting pan I use, but my mother-in-law swears by her simple and cheap black-speckled roasting pan.

Here’s how to make my savory beef brisket recipe, perfect for Jewish holidays, Shabbat and year round.

Step #1: Gather Ingredients

You’ll need the following ingredients to make this easy beef brisket:

  • 5 lbs of brisket, untrimmed (it looks like a lot, but it shrinks)
  • 1-2 tsp salt (adjust if using Kosher brisket as it is pre-salted – see recipe Notes)
  • Fresh ground pepper
  • 1 tbsp avocado oil, or vegetable oil of choice
  • 6 cups of onions, chopped (about 2 large onions or 4 medium onions)
  • 1.5 cups carrots, chopped
  • 5 celery stalks, chopped
  • 10 garlic cloves, smushed with the side of your knife
  • 4 cups beef or chicken broth (1 quart)
  • 3-4 rosemary sprigs
  • 2 bay leaves
  • 1 tbsp potato starch or cornstarch

You can also add other spices and seasonings to the brisket. I sometimes add 1/4 cup tamari, 1 tbsp garlic-ginger sauce, 1 tbsp red wine vinegar, and 2 tbsp of brown sugar for a more spicy result. Experiment with seasonings, to taste.

Step #2: Season and Sear Beef Brisket

Pat dry your brisket and rub salt and pepper on both sides of it. Set aside.

Heat oil in a large pan over medium-high heat, then add the brisket to your pan and sear it on one side for about 3-4 minutes, then flip and sear on the other side for another 3-4 minutes.

Remove brisket from the pan and set it aside.

Picture of seared beef brisket with pepper and salt

Step #3: Par-Cook Vegetables

In the same pan used to sear the beef, add onions, carrots and celery and cook the mixture for another four minutes until the vegetables become slightly softened. Add vegetables to a bowl and set it aside.

Picture of carrots, onions and celery cooking in a pan

Add broth to the same pan and use a wooden spoon or spatula to scrape the bottom and sides to get any leftover brown bits. Turn off heat and set the broth aside.

Step #4: Layer Ingredients in Roasting Pan

Layer your ingredients in your heavy-bottomed roasting pan.

Add half of the vegetable mixture, then the seared brisket (fat side down), then top the beef with the remaining vegetable mixture. Pour the broth around the brisket.

Add smashed garlic, rosemary springs and bay leaves to the brisket, along with any other seasonings or ingredients you enjoy (remember, I like to add a soy sauce mixture to spice it up, on occasion).

Picture of seared beef brisket topped with vegetables, seasonings and broth, ready for the oven

Cover the brisket first with a layer of parchment paper and then with a layer of heavy duty foil, as pictured.

Picture of foil covered baking dish with brisket inside.

Step #5: Cook the Beef Brisket

Cook brisket in a 300º F preheated oven for about 7 hours. Do not disturb the brisket while it cooks.

As a general rule of thumb, cook the brisket for 1 hour per pound of brisket. I personally like to cook mine a little longer to ensure it’s ultra-tender.

Once the brisket is done cooking, remove it from the oven, uncover it, and allow it rest for 20 minutes at room temperature. You’ll notice the brisket shrinks quite a bit during the cooking process.

Picture of cooked beef brisket in casserole dish with all the drippings surrounding it.

Step #6: Slicing the Brisket

Before slicing the brisket, be sure to remove the fat from the bottom. Discard the fat in the trash. You can see the fat, and you’ll notice that it peels off from the brisket quite easily.

Upclose picture of cooked beef brisket with fat on the bottom

You can cut the slightly cooled brisket into slices, or, even better, make the brisket ahead of time and cool it completely in your fridge. The brisket is much easier to cut when it’s cold, and I think it tastes better (and even more tender) after it’s had a day to settle.

Regardless of when you slice it, be sure to cut opposite of the grain to ensure the beef brisket is tender for your guests. Add sliced brisket to a serving dish and top with vegetables and gravy (see “How to Thicken Gravy” below) before serving.

Picture of sliced beef brisket with thickened gravy and veggies on top

Step #7: Thicken the Gravy

First you’ll want to strain the drippings (gravy/broth) from the vegetables. After the gravy has cooled, skim off the top part (fat) with a spoon and discard the fat in your trash. If you cool the gravy overnight in your fridge, the fat will harden at the top and it be easier to skim and dispose of.

In a pot over medium-high heat, add gravy with 1 tbsp potato starch or cornstarch (do not use cornstarch for Passover). Whisk the mixture as you bring it to a boil. Mixture will thicken.

If the mixture doesn’t thicken to your liking, add a cornstarch slurry (1 tsp of cornstarch + 3 tbsp cold water) to the mixture and continue to add more slurry until mixture thickens to desired texture. Heat will help the gravy thicken and whisking it will prevent it from becoming lumpy.

Pour half of the gravy over the sliced brisket and vegetables. Reserve half of the gravy to serve on the side so guests can pour more atop their brisket as they desire.

Another picture of the sliced beef brisket with a gravy boat in the background.

Make Ahead Tips

If you’re making the beef brisket ahead of time, store the brisket, vegetables and gravy in separate dishes, covered, in your fridge. You’ll need to strain the drippings (reserve for gravy) from the vegetables before refrigerating.

The next day, slice the brisket (it will cut easily when it’s cold) and top with thicken gravy (see below) and the cooked vegetables.

To reheat the brisket, place the brisket on your counter for 20 minutes to bring it slightly closer to room temperature. Cover, and place in a 300º F oven for about 20 minutes. Remove the cover, turn heat to 350º F, and heat for another 10-20 minutes until warmed through.

Dig In and Enjoy!

Whew! You worked hard to make this classic Jewish main dish. It’s worth it right? Chag Sameach!

Looking for more Jewish holiday recipes?

  • Gluten-Free Challah
  • Gluten-Free Potato Latkes
  • Gluten-Free Cholent
  • Gluten-Free Hamantaschen
  • Gluten-Free Matzo Ball Soup
  • Gluten-Free Oat Matzah (from scratch)
  • Passover Charoset
  • 5-Ingredient Gluten-Free Bagels
  • Festive Gluten-Free Carrot Ring

Brisket recipe inspired by Tori Avery.

Easy and Savory Beef Brisket

Making a beef brisket for your Jewish holiday or celebration? Don't sweat it! With a little practice and know-how, you'll be cooking up this delicious and gedempte (Yiddish for well cook, fall off the bone good) beef brisket. The best part is that you can use seasonings of choice once you master the art of brisket.
No ratings yet
Print Pin Rate
Course: Dinner
Cuisine: American
Keyword: beef brisket, savory beef brisket
Prep Time: 30 minutes
Cook Time: 7 hours
Servings: 8 people
Calories: 535kcal
Author: Jenny Levine Finke

Equipment

  • Heavy-bottomed roasting pan

Ingredients

  • 5-6 lbs brisket untrimmed
  • 1-2 tsp Kosher salt (use 1 tsp if using Kosher brisket as it is pre-salted, use 2 or more tsp of salt if using non-Kosher brisket)
  • fresh ground pepper
  • 1 tbsp avocado oil or vegetable oil of choice
  • 6 cups onions chopped (about 2 large onions or 4 medium onions)
  • 1.5 cups carrots chopped
  • 5 celery stalks chopped
  • 10 garlic cloves smushed
  • 4 cups beef or chicken broth 1 quart
  • 3-4 rosemary sprigs
  • 2 bay leaves
  • 1 tbsp potato starch or cornstarch

Instructions

  • Preheat your oven to 300º F.
  • Pat dry your brisket and rub salt and pepper on both sides of it. Set aside.
  • Heat oil in a large pan over medium-high heat. Add brisket to your pan and sear it on one side for about 3-4 minutes, then flip and sear on the other side for another 3-4 minutes. Remove brisket from the pan and set it aside.
  • In the same pan used to sear the beef, add onions, carrots and celery and cook the mixture for about 4 minutes until the vegetables become slightly softened. Add vegetables to a bowl and set them aside.
  • Add broth to the same pan and use a wooden spoon or spatula to scrape the bottom and sides to get any leftover brown bits. Turn off heat and set the broth aside.
  • Layer your ingredients in your heavy-bottomed roasting pan. Add half of the vegetable mixture, then the beef brisket (fat side down), then add the remaining vegetable mixture. Pour the broth around the brisket.
  • Add smashed garlic, rosemary springs and bay leaves to the brisket, along with any other seasonings or ingredients you enjoy (see notes). Cover the brisket with parchment paper and heavy duty foil as pictured.
  • Cook brisket for about 7 hours. Do not disturb the brisket while it cooks. As a general rule of thumb, cook the brisket for 1 hour per pound of brisket or longer.
  • Remove brisket from the oven, uncover it, and allow it rest for 20 minutes at room temperature.
  • Before slicing the brisket, remove the fat from the bottom. Discard the fat in the trash.
  • You can cut the slightly cooled brisket into thin slices, or, even better, make the brisket ahead of time and cool it completely in your fridge. The brisket is much easier to cut when it's cold. Regardless of when you slice it, be sure to cut against the grain (slicing opposite of the grain) to ensure the beef brisket is tender for your guests.
  • To thicken the gravy: First you'll want to strain the drippings (gravy/broth) from the vegetables. In a pot over medium-high heat, add gravy with 1 tbsp potato starch or cornstarch (do not use cornstarch for Passover). Whisk the mixture as you bring it to a boil. Mixture will thicken. If the mixture doesn't thicken enough, add more cornstarch slurry (1 tsp of cornstarch + 3 tbsp cold water) to the mixture and continue to add more slurry until mixture thickens. Heat will help the gravy thicken and whisking it will prevent it from becoming lumpy.
  • Pour half of the gravy over the sliced brisket and vegetables. Reserve half of the gravy to serve on the side so guests can pour more atop their brisket as they desire.

Notes

Spice It Up! You can add/substitute other spices and seasonings to the brisket before cooking. I sometimes add 1/4 cup tamari, 1 tbsp garlic-ginger sauce, 1 tbsp red wine vinegar, and 2 tbsp of brown sugar for a more spicy result. Experiment with seasonings, to taste, and be sure all ingredients are okay for whatever holiday you’re cooking for. For example, you cannot use cornstarch or tamari (soy) for Passover.
Making Ahead Recommendations: I recommend making the beef brisket a day or two ahead of time. I don’t know why, but the beef brisket tastes best when it’s had time to sit for awhile. If you’re making the beef brisket ahead of time, store the brisket, vegetables and gravy in separate dishes, covered, in your fridge. You’ll need to strain the drippings (reserve for gravy) from the vegetables before refrigerating. The next day, slice the brisket (it will cut easily when it’s cold) and top with thicken gravy (see below) and the cooked vegetables. Reheat the brisket, covered, in your 300º F oven for about 30 minutes before serving.
Reheating: Place brisket on your counter for 20 minutes to bring it slightly closer to room temperature. Cover and place in a 300º F oven for about 20 minutes. Remove the cover, turn heat to 350º F, and heat for another 10-20 minutes until warmed through.
Cutting:  Use a sharp knife to cut the brisket. If the meat is tough, it means you did not cook it long enough. It should be firm but tender. Remember to cut against the grain so the meat falls apart when your guests eat it.
Don’t Skimp!  Brisket needs plenty of time to cook. Do not attempt to speed up the process. Low and slow wins the race every time! 
Making the Gravy:  See instructions for how to make the gravy. Remember, you can thicken it with cornstarch or potato starch, but if you’re making it for Passover, do not use cornstarch. You can also add more salt to the gravy, if needed. Adjust flavor to taste.
 

Nutrition

Calories: 535kcal | Carbohydrates: 16g | Protein: 62g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 176mg | Sodium: 1004mg | Potassium: 1342mg | Fiber: 3g | Sugar: 7g | Vitamin A: 4133IU | Vitamin C: 12mg | Calcium: 74mg | Iron: 6mg
Tried this recipe?Mention @GoodForYouGlutenFree or tag #goodforyouglutenfree!

Filed Under: Dinner, Jewish Holidays Leave a Comment

Reader Interactions

Leave a Comment Cancel reply

Primary Sidebar

Welcome to Good For You Gluten Free

Hi, I'm Jenny Levine Finke and am passionate about the gluten-free lifestyle. I'm a certified integrative nutrition coach and self-taught expert on [most] gluten-free things. I have celiac disease and know the struggles you're going through first-hand. This is why I've dedicated this blog to serving the celiac and gluten sensitive communities with important information, product and restaurant reviews, and simple recipes I hope you'll love. Read More…

Check Out My NEW Book!

Dear Gluten Book Cover

Download My Safe Dining Card

Free download - gluten-free safe dining card
Logos of publications that Good For You Gluten Free has been featured in

My Trending Blog Posts

  • List of Gluten Free Cereals - Tested for Hidden Gluten
    List of Gluten Free Cereals - Tested for Hidden Gluten
  • Can You Use Almond Flour in Place of Regular Flour?
    Can You Use Almond Flour in Place of Regular Flour?
  • 5-Ingredient Gluten-Free Bagel Recipe
    5-Ingredient Gluten-Free Bagel Recipe
  • Crap, I Was Glutened! How Long Does It Take Gluten to Get Out of Your System?
    Crap, I Was Glutened! How Long Does It Take Gluten to Get Out of Your System?
  • Fast Almond Flour Bagel Recipe
    Fast Almond Flour Bagel Recipe
  • My Daily Apple Cider Vinegar Shot Challenge
    My Daily Apple Cider Vinegar Shot Challenge
  • 17+ Classic Bob's Red Mill Gluten-Free Flour Recipes
    17+ Classic Bob's Red Mill Gluten-Free Flour Recipes
  • Easy Gluten-Free Oat Bread
    Easy Gluten-Free Oat Bread
  • Does Subway Have Gluten-Free Bread?
    Does Subway Have Gluten-Free Bread?
  • Caputo Gluten-Free Flour: Pizza Recipe
    Caputo Gluten-Free Flour: Pizza Recipe

Graduate of the:

Certified Integrative Nutrition Health Coach Badge

Before Footer

You may not reproduce or publish any content on Good For You Gluten Free without written consent.

Copyright © 2023 Good For You Gluten Free. All Rights Reserved.

  • Home
  • About
    • About Good For You Gluten Free
    • Events
    • FAQs
    • Team
  • Subscribe
  • Giveaways
  • Recipes
  • Articles
  • Celiac Disease
  • Eating Out
  • Shop
  • Resources
    • My Book
    • Recommended Celiac Nutritionists & Practitioners
    • Safe Dining Card
    • Quick Start Guide
    • Ultimate Guide to Eating Out Gluten Free
  • Contact
  • Blog
  • Disclosures & Disclaimers
  • Privacy Policy
  • Terms of Use
  • Contact Us