Brisket for the Holidays

I make pretty much the same meal every year for Rosh Hashanah.  We make the same thing for Yom Kippur, Passover and Thanksgiving too.  Something comforting about it. 

Here is my brisket recipe.  I am making it this morning.  I have been doing the slow cook these days.  Set the oven to 280 and let it cook for 8 hours.

1 5/6 lb. brisket
3 medium/large spanish onions, sliced
3/4 large carrots peels and cut into slices
couple bottles of your favorite barbecue sauce
1 can of chicken broth – about 2 cups.
salt, pepper and paprika

Preheat the oven to 350 degrees. Use a large dutch oven pot.
Salt, pepper and paprika the brisket. Layer the bottom of the pan
with 1/2 the onions and 1/2 the carrots. Put
the brisket on top of this. On top of the brisket spread the rest of
the onions, carrots. Take your favorite barbecue sauce. I
prefer Bone Suckin' Sauce which
I buy in 1/2 gallon sizes. Pour the barbecue sauce over the brisket
until is it almost covered. Take the chicken broth and pour on top.
The meat is braising so make sure it is pretty much covered in liquid.

When the
brisket is done, you can easily cut into the meat but it is not falling
apart, yet. Take the brisket out, slice it against the grain and put
back into the pot. At this point, I generally just leave it on the
stove. Sometimes I throw par-boiled whole potatoes in that slowly
continue cooking from the heat in the pot. Then, reheat before serving
in the oven.


Comments (Archived):

  1. awaldstein

    What’s the wine choice for this?I’m thinking about this today as I choose the wines for our dinner tomorrow.Tasted some amazing reds from Loire yesterday here and while a bold choice may go for their Nuits D’Ivresse.Have a great holiday dinner!

  2. CCjudy

    I have your recipe for Honey Cake for Rosh Hashanah and Im making it tonight.

  3. Jeff T.

    Pictures or it’s not true. (and I need to drool)

    1. Gotham Gal

      will post…after brisket is ready!

    2. andyidsinga

      yes! 🙂

  4. LE

    “Balabusta”That sound so good. Not to mention must make an awesome leftover.

    1. Gotham Gal

      Its all over the leftovers

  5. Steve Palmer

    First, the recipe sounds great. I do a similar pot roast; punch some garlic chunks into the roast, beef broth half way, salt/pepper, sear, 350-400 5-6 hours. Add potatoes, carrots and onions with1 hour left. @awaldstein:disqus Haven’t paired a cab franc w/ a roast (brisket or otherwise). I would think if acidic and spicy enough, it would be awesome with this brisket recipe (if BBQ sauce is on the sweet side anyway). I might crush a big spicy Zin, if BBQ is on sweet side, or Merlot if on the balanced side (but generally not a Merlot kind of guy).I have a Rockpile Cab Franc that might be interesting (mineral, earth notes). Sorry @gothamgal:disqus if there is anything I love more than tech its wine!

    1. Gotham Gal

      sounds delicious….except for the garlic. not a fan of the garlic.