Looking for an easy Jewish-style beef brisket recipe that tastes great but without all the fuss? Look no further!
A good cut of meat makes this Easy Jewish Beef Brisket Recipe taste like a world-class dish without having to spend a day preparing and cooking.
I mean, who doesn’t love a good beef brisket? We eat loads of meat around our house, however while most people avoid brisket recipes because they take too long to prepare, this one will have you baking in no time. Just get a good cut of meat (get a bit of fat on top just to help with cooking), cut up some veggies and make sure to have gravy mix, onion soup mix and vegetable juice handy. This dish is ready in about 20 minutes for the oven and requires a check in 2 hours in to add the veggies to your already slow-cooking beef.
Another bonus of this recipe is all the tasty gravy that will come with it. Once you remove your meat from the oven and serve with either dairy-free mashed potatoes or steamed vegetables, you’ll have heaps of flavorful juice to pour over the top. Fork-tender beef brisket and gravy? Sounds like a proper Shabbat meal to us! Next days’ lunch served cold or warm on Challah toast? That works as well!
The Best Jewish Beef Brisket Recipe
Serves: 6-8 people
Prep Time: 10-15 minutes
Cooks in: 3 hours
Ready in: 3 hours and 20 minutes (including baking)
- 1 5 lbs cut beef brisket (get some fat on top)
- 6 medium potatoes
- 6 large carrots
- 2 large onions
- 6 ribs celery
- 1 can of vegetable juice
- 1 bouillon onion soup
- Paprika, to taste
- 2 Tbsp Garlic Powder
- Black pepper, to taste
- 2 cups brown gravy mix
- Pre-heat the oven to 325° F. Combine black pepper, garlic power and paprika in a dry mix and pat over the brisket evenly. With the fatty side up, gently place in a non-stick or lightly oil-coated roasting pan
- Peel the potatoes (but keep whole!), cut the carrots and celery into chunks, peel and slice the onions. Set aside for step #5
- Next, combine the soup bouillon, gravy and vegetable juice with 2 juice cans of water. Stir well and add to the roasting pan
- Once the oven reaches temperature, cover pot/pan with a lid or aluminum foil and cook for ~2 hours
- Remove pan from oven and add in the carrots, celery, onions and potatoes. Cover again and put in oven for 1 hour
- The brisket will be done once the meat falls off the fork and cut is nice and tender
- Serve either warm or cold and if slicing, always cut against the grain!
Side note – the juice makes for a delicious gravy on dairy-free mashed potatoes or with steamed vegetables.
We make this Easy Jewish Beef Brisket Recipe for the holidays and for Shabbat dinner. It serves well that night either cool or warm, and is delicious on Shabbat afternoon for lunch or a snack served on Challah. Leftovers can be a yummy school lunch for the kids.
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