L’Shana Tova(Happy New Year) to all of my Jewish friends! Today is a joyful day, filled with family, nice beverages, and delicious food. One of the main stars of the dinner table is the Brisket. Around this time of year, Brisket is plentiful in grocery stores, so you should have no issues finding one. I am so excited to share my family’s recipe for Jewish Brisket with you.

My dad’s side of the family is Jewish, so my mother, who is Puerto Rican Catholic, had to learn how to make all of the Jewish holiday favorites. She took the traditional recipe of Brisket and made a few tweaks so today I am sharing with you her recipe. Her version does not use any packets for flavor and includes 6 large onions and 7 cloves of garlic.

This holiday really symbolizes “Fall” for me because it’s always around the change of the seasons, and the air is always just a bit brisk. Brisk..just like Brisket. 😉 Years ago, my Mema(grandma) would make the most tender brisket ever, and now my own mother does.

It’s a two day process to make this delicious Brisket, depending on how much time you have. It is just an overnight marinade and then roast it in the oven the next day. The flavors all seep in and its just super flavorful. You could also make this in one day, if you are short on time!

Why is brisket a Jewish thing?

Ashkenazi jews have eaten brisket during holidays for a very long time and for pretty sensible reasons. An overly simplified answer is because it is the cheapest option. Also, not all cuts of beef are kosher, so the choices are limited.

Ingredients for Jewish Brisket:

5lb Brisket
6 Onions (3 red 3 yellow, but you can use whatever you have in the house)
2 cups of Beef Bone Broth or just Beef Broth(recipe for my Instant Pot Beef Bone Broth is here:)
1.5 TBSP Salt
1 tsp Black Pepper
1 tbsp Montreal Steak Seasoning (this includes salt, red pepper, black pepper, garlic, onion, and paprika)
7 cloves of Garlic mashed
3 TBSP Reduced Sodium Worcestershire Sauce(or regular)

How do I cook Brisket?

1. Spiralize all of the onions, or cut them into long thin strips. If you spiralize, keep all of the onion ends and tuck them into the sides of the baking dish.
2. Take a 9×13 baking dish, and place a layer of your onions on the bottom. Then take your brisket, and season it evenly with your spices, salt, pepper, and garlic. Then top with remaining onions. Check out my story highlights on Instagram to see how it looks step by step
3. Top with beef broth
4. Cover with Aluminum Foil and place in the fridge overnight. (You really can make this Brisket in one day, but we like spacing out the cooking process and the flavor intensifies by letting it sit overnight.
5. The next morning, take the Brisket out if the refrigerator 30 mins before you will cook it. Preheat the oven to 350°F
6. Pour the worcestershire sauce over the brisket and place the cover back on.
7. Bake the brisket for 90 minutes at 350°F then lower the temperature to 325°F and cook for 4.5 hours, basting every half hour. During your last hour, uncover your brisket.
8. Once brisket is done, let it rest for AT LEAST 20 minutes. Then slice it against the grain so it doesn’t fall apart.
9. Serve and enjoy!

If you like this recipe, you may also like:

Cheddar Leek Potato Latkes

Traditional Potato Latkes

Jewish Brisket

Jewish Brisket made by my Puerto Rican Mother. A Flavorful spin on a classic Jewish Holiday food.

Print Recipe

Ingredients

5 lb Brisket
6 Onions grated
2 cups Beef Broth I used Beef Bone Broth
1.5 tbsp Kosher Salt
1 tbsp Montreal Steak Seasoning
7 Cloves Garlic Smashed
3 tbsp Reduced Sodium Worcestershire Sauce If you use Regular sodium, use a little less

Instructions

Spiralize (or grate) all of the onions, or cut them into long thin strips. If you spiralize, keep all of the onion ends and tuck them into the sides of the baking dish.
Take a 9×13 baking dish, and place a layer of your onions on the bottom. Then take your brisket, and season it evenly with your spices, salt, pepper, and garlic. Then top with remaining onions. Check out my story highlights on Instagram to see how it looks step by step
Top with beef broth
Cover with Aluminum Foil and place in the fridge overnight. (You really can make this Brisket in one day, but we like spacing out the cooking process and the flavor intensifies by letting it sit overnight.
The next morning, take the Brisket out if the refrigerator 30 mins before you will cook it. Preheat the oven to 350°F
Pour the worcestershire sauce over the brisket and place the cover back on.
Bake the brisket for 90 minutes at 350°F then lower the temperature to 325°F and cook for 4.5 hours, basting every half hour. During your last hour, uncover your brisket
Once brisket is done, let it rest for AT LEAST 20 minutes. Then slice it against the grain so it doesn’t fall apart.
Serve and enjoy!