This Jewish brisket recipe is big on flavor, easy to make, and can be made in the slow cooker or the oven. It is perfect for any occasion.
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This beef brisket recipe is actually a Jewish beef brisket recipe and it is a seriously delicious dish. For Jewish families, brisket is made with love and care and lots of pride at each holiday and for family gatherings.
I like to say it is similar to Italians with the pride they take in their all-day red sauces. These are always the best dishes to make in my opinion! Dishes that are celebratory, traditional, and full of pride.
Now I am not Jewish but Italian so you may be wondering why am I writing a recipe for Jewish brisket. This Jewish brisket was actually given to my family many years ago.
Growing up in South Florida, there is a large Jewish population among other groups of people and cultures that I feel very fortunate to have enjoyed. This recipe was given to my mother from a wonderful Jewish family (friends of my Mom) and she has been cooking this ever since.
Over the years and once I was older and started my own family, this brisket recipe was taught to me as well. I have been making this Jewish brisket for years now and it is the ONLY recipe for brisket I use.
You don't need to celebrate the Jewish holidays or be Jewish to make this delicious brisket. It is so good any time of year and anyone can make it.
There are only a few ingredients you need to make this brisket recipe. They are:
- Flat Cut Brisket
- Sweet Paprika
- Fresh Garlic
- Kosher Salt
- Olive Oil
How easy is that! Only 4 ingredients (not including the oil for searing the meat) to make an out-of-this-world amazing brisket.
If you want to add veggies to the brisket like I did, you will also want to grab some red potatoes and carrots. This is totally optional and if you do not use these it will not in any way affect the flavor of the brisket.
How to make Jewish Brisket
- The brisket spices
First, you want to make your spice rub. This is the flavor of your brisket and the best part. It involves lots of garlic, salt, and paprika.
- The next step is to get the spice rub well-coated all over the brisket. None of it will go to waste.
- Searing your brisket
After you have coated your meat well in the spices, you sear it in a hot pan making sure to get every side of the meat. Whether you are making the brisket in the crockpot or the oven, this step cannot be skipped since this is how you will seal in all the flavor in your brisket.
If you are not familiar with searing meat, it only takes about 30 seconds or so for each side that you are searing.
- After searing the beef brisket, you transfer your meat either to the slow cooker or a roasting pan, depending on what method you want to use. Then deglaze the pan that you seared the meat in to make sure you pick up all of that flavor left behind in the pan.
- Next, you pour that all over the top of your meat and cook for a few hours until the meat starts to get tender. After this time you then add your vegetables to the meat and allow them to cook in the pan juices for about another hour.
When you do this, make sure to coat the vegetables in the juices in the pan so they pick up all that delicious flavor. This makes the best-tasting veggies!
That is it! The whole process will take about 4 hours or so depending on the size of your brisket. It is a labor of love and so absolutely worth it.
What our readers are saying
Ok. Amazing is an understatement. It is better than Bubbie’s “Grannys” Brisket. WowBrendon from Pinterest
Never tried to bake brisket until recently. Now we love it. This recipe is so simple and easy.Vickie
Jewish brisket with or without tomatoes and onions
Traditionally, Jewish brisket made during the Jewish holidays has a sauce that is part of the brisket, usually a tomato-based sauce made with tomatoes and the juices of the meat with a little stock added.
It is all about your preference!
This brisket recipe does not have tomatoes and does not need it. In fact, the flavors from all of the garlic and paprika are so amazing that I could not even imagine trying to change that at all.
Every family has their own recipe for brisket and not all Jewish brisket recipes will have tomatoes. This one, once you try it, you will understand that the juices and flavors are perfect!
It makes its own beautiful sauce from the meat juices and spices.
Brisket in the (Crockpot) Slow Cooker
Brisket is traditionally slow-cooked in the oven with some aluminum foil covering the top for most of the cooking process. The slow cooking in the oven gives a nice crust on the final product and it really tastes amazing.
My preferred method for cooking this Jewish brisket recipe is in the oven.
You can however use the slow cooker too. I use the slow cooker for many of my recipes like this one and my beef bourguignon and have great success.
The key to doing this is to make sure you get a nice initial sear on the meat before adding it to your slow cooker. I have also added steps to deglazing the pan and incorporating that into the slow cooker so you do not lose any flavor from the pan.
Both are great options and I have used both methods and can say they are both amazing. If you do have the time though, try out this brisket recipe in the oven since it does give it some of those nice crusty edges that you cannot get in the slow cooker.
I have included steps for doing both in the recipe below so you can choose what method you think is best for you.
What to serve with brisket
There are so many delicious sides that you can serve with brisket but here are some of our favorites.
- For sides of vegetables, we love serving Roasted Cauliflower and Potatoes with Cumin or Turmeric Potatoes with a lighter Spinach and Mushroom Salad
- For a more traditional pairing with brisket, we like Yukon Gold Mashed Potatoes and Fluffy Yogurt Biscuits or Cheese Scones
It is totally up to you!
Whether you decide to cook your brisket in the crockpot or in the oven, just make sure you make this! This beef brisket recipe is really amazing and worth the time it takes to wait for it to cook to juicy, tender, fall-apart perfection.
If you use the oven method, you can use our au jus recipe to make a delicious sauce from the pan drippings.
Jewish brisket is traditionally slow-cooked and not smoked like some other types of brisket recipes.
Jewish brisket and BBQ brisket are not the same. Jewish brisket is traditionally braised brisket while BBQ brisket is cooked without liquid.
More delicious beef roasts
If you love this Jewish brisket recipe, you may love these other beef roasts too!
Need Ideas for leftover brisket?
Check out my brisket tacos recipe for more ideas.
My Favorite Jewish Beef Brisket
Tried the Recipe? We Would Love To Hear From You In The Comments Below!
- slow cooker or roasting pan
- 4-5 lbs flat cut brisket Trim most of the really thick fatty layer off the top leaving a little on for cooking.
- 6 large carrots peeled and cut into 1 inch pieces
- 2 lbs baby potatoes (red or gold) cut into halves and making sure they are all equal sizes
- 8 cloves garlic diced finely
- 1 cup water plus more if needed
- ¼ cup sweet paprika If you prefer a slight smoky flavor, you can use smoked paprika.
- 4 tablespoon olive oil
- 1 ½ tablespoon kosher salt
- Grab a large bowl and add your diced garlic, salt and paprika.
- Crush down the garlic into the paprika and salt mixture to release the juices from the garlic.
- Pre-heat a heavy bottom pan over the stove on medium to medium high heat.
- Now grab your brisket and trim off any excess fat. Some fat is fine.
- Take your brisket and press it into your spice mixture making sure to coat the whole brisket well. You may have to pick up some of the spice mixture and press it on to the meat.
- Once your pot is pre-heated, add your olive oil.
- Now add your brisket and sear all sides well. about 30 seconds per side. If you have any remaining spice mixture that fell off the meat then make sure to throw that into the pot too. You want all of the spice mixture in your pan.
- Once you have seared all sides of the meat, remove from the pan and place on a large plate and set aside.
- Add a little water (about ½ cup) to your pan to deglaze it. Let it bubble up and scrape down any brown bits from the bottom.
If you are using the slow cooker
- Add your seared brisket to the slow cooker.
- Pour the liquid from deglazing over top of your brisket. You should have enough liquid to come up about ½ inch up the side of your pan. If you do not, add more water until it does.
- Place the lid on the slow cooker and set it to low.
- For an almost falling apart and tender brisket, cook for 6-8 hours or until the brisket is almost falling apart. This will depend on the size of your brisket and slow cooker how long it takes. If you want the brisket to be cut into nice even slices, test brisket at about 6 hours for tenderness, slice then place back into the pot before proceeding to next step.
- Now add your potatoes and carrots all around the brisket and coat them with the juices in the pot.
- Cook for another hour.
- Once the brisket is tender and the vegetables are cooked, taste for seasoning.
If you are using the oven
- Pre-heat your oven to 350 degrees
- Add your seared brisket to a roasting pan.
- Pour the liquid from deglazing over top of your brisket.
- Top your brisket with aluminum foil and bake for 3 hours, making sure to baste the brisket every 45 minutes.
- After 3 hours, add your potatoes and carrots to the brisket and coat them well with the juices from the pan.
- Cover and cook for another hour.
- After an hour, with a fork, check to see if the brisket is ready by poking it. If it slightly falls apart it is ready. Pierce the potatoes and carrots as well to check for doneness.
- Grab a large platter and gently lift out your brisket and place it in the center of the platter. You can also slice up the brisket and then place it on the platter.
- Now scoop out your potatoes and carrots and place along the sides of the brisket.
- Scoop out some of the pan juices from the pan and pour over the brisket and potatoes.
- Serve immediately.
Nutrition Values are estimates only.See full nutrition disclaimer here