How to Make Jewish Grandma's Best Beef Brisket - A Step-by-Step Guide

In Jewish culture, the passing down of family recipes is a cherished tradition. Each dish holds within it the memories and love of generations past, carrying the essence of home-cooked comfort from one kitchen to the next. One such beloved recipe is Jewish Grandma's Best Beef Brisket, a tried and true classic that has been perfected over time and brought joy to countless family gatherings.

This slow-cooked brisket is a testament to the patience and care that goes into creating a tru...

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Ingredients

  • 1 tablespoon vegetable oil
  • 1 (4 pound) beef brisket
  • ground black pepper to taste
  • 2 onions, thickly sliced
  • 2 cloves garlic, peeled and cut in half
  • salt and pepper to taste

Information

  • Prep Time: 20 mins
  • Cook Time: 4 hrs
  • Total Time: 4 hrs 20 mins
  • Servings: 10
  • Yield: 1 beef brisket

  • Heat the oil in a large deep skillet or pot over medium-high heat. Season the brisket generously with black pepper. Place in the pan and cook until the surface is a rich brown color, not burnt, but dark. Lift the roast and scatter the onions in the pan. Place the uncooked side of the roast down onto the onions. Repeat the browning process.
  • Add the garlic to the pan, and fill with enough water to almost cover the roast. Bring to a simmer. Reduce heat to low and cover with a lid or tight-fitting aluminum foil. Simmer for 4 hours, turning the roast over once halfway through. The roast should be fork tender.
  • Remove the brisket to a serving platter. Bring the broth in the pan to a simmer, scraping the bottom to loosen any browned bits. Cook until reduced to a thin gravy. Taste and season with salt and pepper if needed.
  • Nutrition

    327 cal.

    • Total Fat: 26g
    • Saturated Fat: 10g
    • Cholesterol: 75mg
    • Sodium: 49mg
    • Total Carbohydrate: 2g
    • Dietary Fiber: 0g
    • Total Sugars: 1g
    • Protein: 19g
    • Vitamin C: 2mg
    • Calcium: 13mg
    • Iron: 2mg
    • Potassium: 219mg