Shabbat Shalom!

It’s Friday night so Brisket is on the menu. However, Sunday is #NationalBrisketDay, so I thought it was the perfect time to share my recipe.

As I said in my instagram post on 5/25, if you ask 10 Jewish moms for their brisket recipe you will probably get 10 variations on the same recipe. Pose the same question to BBQ Pitmasters and the same will happen. The bottom line is that whether you are barbecuing your brisket, smoking it or cooking it in the oven; you must leave it alone and keep it sealed in whatever vessel you are using to cook it.

There are so many family traditions to cooking brisket and many other recipes. What is the recipe your family holds dear?

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My Friday Night Brisket

My version of the most common recipe for Brisket
Course: Middles
Cuisine: American, Jewish
Keyword: Brisket


  • Heavy Braising Pan like a Le Creuset Oval Dutch oven
  • LOTS of FOIL


  • 1 5 lb. Trimmed Brisket
  • 2-4 Tbs. Lawry's Garlic Salt
  • 1 12-oz jar Homemade Brand Chili Sauce
  • 1 pkg. French Onion Soup Mix
  • 1/2 cup Ketchup, use a brand that is organic
  • 12 oz. Water
  • I like to throw quartered potatoes and chunks of cut carrots in the bottom of the pan.


  • Preheat oven to 325°
    Lightly grease, with a neutral oil, you pan.
    If you are adding potatoes and carrots, this the time to do it. I like to think of the veggies as the grate my meat will sit on.
    Before you place you meat in pan, generously, sprinkle the garlic salt on all sides. I use my hand to pat in in, too. Then place in pan fat side up.
  • In a large bowl or pitcher, pour in the chili sauce, then stir in the French onion soup mix. Add in the ketchup.
    Use the chili sauce jar and fill it with water. Pour this into the mixture and stir well.
  • Pour about half the sauce over the the meat with fat side down. Then turn over and pour remaining sauce over top. Make sure all part of meat are coated.
  • Here is the important part!
    Place the lid of the pan and cover with foil. I cover it across first and make Sure that the foil is tucked in around the lid. You are trying to insure that no steam escapes.
    Because I am a little obsessive, I now, wrap the foil going in the other direction. It is really important to not have any steam escape. I have even been know to wrap the whole pot in foil. Do you get that this important to me?
  • Cook for 3 hours and then move from oven. Don't turn oven off.
    Carefully unwrap the foil and transfer meat to a cutting board.
    Make sure your hands are protected from the heat and slice the brisket into thin slices, against the grain.
    Then put the sliced meat back in the pan. I like to challenge myself to keep in tact slices.
    Here we go again, re-wrap the pan with foil, taking the same care to not let steam escape.
    Cook for another 3 hours. From here you can sere immediately or refrigerate and serve the next day. Serve with the extra sauce on the side.
    Don't forget to save all those left overs for sandwiches and tacos.

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