For an even richer flavor, consider adding a tablespoon of tomato paste to the pan when browning the onions. If you prefer a thicker gravy, you can whisk in a slurry of cornstarch and water (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last few minutes of cooking. Allowing the brisket to rest for at least 20 minutes before slicing will help retain its juices. The brisket is even better the next day! Allow to cool completely in the gravy, then refrigerate. Reheat gently, slicing before serving.
Jewish Grandma's Best Brisket
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PREP TIME20 mins
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COOK TIME4 hrs
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TOTAL TIME4 hrs 20 mins
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SERVING10 People
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VIEWS136
This brisket recipe delivers an incredibly tender and flavorful centerpiece, perfect for holidays, special occasions, or a comforting family meal. The slow braising process ensures a melt-in-your-mouth texture and a rich, savory gravy.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate2 g
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Cholesterol75 mg
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Fiber0 g
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Protein19 g
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Saturated Fat10 g
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Sodium49 mg
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Sugar1 g
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Fat26 g
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Unsaturated Fat0 g
Follow The Directions
01
StepHeat the vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Generously season the beef brisket with freshly ground black pepper. (5 minutes)
02
StepPlace the brisket in the hot pan and sear until deeply browned on all sides, achieving a rich, dark color. Be careful not to burn it. Lift the brisket and scatter the sliced onions in the pan. Place the uncooked side of the brisket down onto the onions. Repeat the browning process. (20 minutes)
03
StepAdd the halved garlic cloves to the pan. Pour in enough water to almost cover the brisket. Bring the liquid to a simmer. (5 minutes)
04
StepReduce the heat to low, cover the pan tightly with a lid or aluminum foil, and simmer gently for 4 hours, turning the brisket over halfway through the cooking time. The brisket is done when it is fork-tender. (4 hours)
05
StepCarefully remove the brisket from the pan and transfer it to a serving platter. (5 minutes)
06
StepBring the broth remaining in the pan to a simmer over medium heat, scraping the bottom of the pan to loosen any browned bits. Cook until the sauce has reduced to a thin gravy consistency. Taste and season with salt and pepper as needed. (15 minutes)
07
StepSlice the brisket against the grain and serve with the reduced gravy.
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Lambert Daniel
Mar 25, 2025I used a Dutch oven and it worked perfectly!
Idell Haag
Feb 13, 2025This was the most tender brisket I've ever made! The gravy was so flavorful.
Weldon Altenwerth
Feb 10, 2025The slow cooker method worked perfectly for me. I came home to a delicious meal.
Mario Huel
Feb 2, 2025The gravy is so good that my kids even eat their vegetables with it!
Rocio Schowalter
Oct 31, 2024I've made this recipe several times, and it's always a crowd-pleaser.
Nick Roob
Jul 22, 2024This recipe is a keeper! Thank you for sharing.
Kaci Toy
Jun 7, 2024My family raved about this brisket. It was a huge hit for Passover.
Kailey Reichert
Feb 15, 2024Next time I am going to use red wine, like someone mentioned in the comments, to deglaze!
Cassie Baumbach
Jan 3, 2024I added some carrots and celery, and it turned out amazing!