Wednesday, September 1, 2010

Best Brisket Ever!



In my opinion, the key to an amazing brisket is a perfect sauce. So many of the modern-day Kosher brisket recipes call for heaps of sugar…it’s so unnecessary. I came across a version of this recipe online, and “doctored it up” a little bit. It truly is the best brisket I’ve ever tasted. And by the way, you can make it a month in advance and freeze it…so convenient.

1 -5 pound first-cut beef brisket
3 tablespoons olive oil
2 medium-sized yellow onions, peeled and sliced
1 -12bottle of beer, I use Corona
¾ cup ketchup
1 -14 ounce can whole-berry cranberry sauce
¼ cup red wine
Kosher salt
Black pepper

Preheat oven 350. Heat the olive oil in a large roasting pan over medium-high heat.  Season the brisket with lots of salt and pepper, don’t be afraid to over-season. Sear the brisket for about 4 minutes on each side until nicely browned. Remove the brisket and set aside. Add the onions and sauté for about 10 minutes until translucent. Meanwhile, in a large bowl, whisk together the beer, ketchup, cranberry sauce, and wine. Place the brisket over the onions, and pour the mixture over. Bring the brisket to a boil, cover, and place in oven. Cook for 1 ½ hours, carefully turn brisket over using tongs,  and cook, covered for an additional 1 ½ hours. Remove the brisket from the oven, and use tongs to carry the brisket onto a cutting board where it can cool completely. Place the roasting pan on the stovetop over high heat, and boil the sauce until it reduces to a thick, sauce-like consistency. This should take about 10 minutes. You want the sauce to be thick and velvety. Let the sauce cool, and pour into a container, and refrigerate.. Once the brisket is cool, wrap in aluminum foil, and refrigerate overnight.  At this point, you are left with a few choices, if you plan to serve the brisket the following day, slice thinly, pour the sauce over, and cover with foil before heating it at a low 275 degree temperature for 40 minutes. The brisket can be frozen whole or after slicing it. The sauce freezes wonderfully as well. Always heat the brisket with the sauce poured over it.


  1. yum! how do you wrap the meet to freeze it best?

  2. I freeze the meat separately from the sauce. I wrap the meat (whole or sliced) on a piece of parchment paper, and then I wrap that in aluminum foil, and that goes into a ziplock freezer bag. I know it might sound like a lot of wrapping, but I think the key to freezing foods is freezing them properly! (And because the Ziplock bags never touch any of the food, you can easily re-use them).