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Braised Brisket

Meltingly tender brisket is the centerpiece of a gratifying meal; leftovers make a tasty pasta ragu. If you plan to make Linguine with Beef and Onions, reserve 8 ounces of sliced cooked brisket; refrigerate in a covered container until ready to use.

  • Prep:
  • Total Time:
  • Servings: 8
Braised Brisket

Source: Everyday Food, April 2004


  • 1 well-trimmed beef brisket (3 1/2 pounds)
  • Coarse salt and ground pepper
  • 2 1/2 teaspoons ground ginger
  • 3/4 teaspoon ground allspice
  • 3/4 cup cider vinegar
  • 1/2 cup tomato paste
  • 1/3 cup light-brown sugar
  • 1 small onion, finely chopped
  • 6 garlic cloves, minced


  1. Preheat oven to 325 degrees. Rub beef with salt, pepper, ginger, and allspice. In a medium bowl, combine vinegar, tomato paste, brown sugar, onion, garlic, and 1/2 cup water.

  2. Spoon half of the sauce into a 9-by-13-inch glass baking dish. Place brisket in dish, and spoon remaining sauce over the top. Cover tightly with heavy-duty aluminum foil (or a double layer of regular foil).

  3. Bake until brisket is falling-apart tender, about 3 hours. Remove brisket from dish. Skim any fat from the surface of the sauce.

  4. Transfer sauce to a medium saucepan; bring to a boil over high heat. Boil 5 minutes to reduce slightly. Slice brisket against the grain; serve with sauce.

Cook's Note

If making the day before, prepare the recipe through step 3; slice the brisket, return it to the baking dish with the sauce, and refrigerate, covered with plastic. To serve, reheat brisket in its sauce in a 300-degree oven, skipping step 4.


Reviews (4)

  • Debbie Drelich 31 Mar, 2013

    i made and served this brisket recipe for sedar, and found that the taste was absolutely fabulous. and i have a tradiitonal kosher home. ( i would never have guessed that it would have worked with the addition of vinegar, (after it was cooked there was no taste or smell of vinegar) but it was great!

  • sherryannbigelisen 6 Feb, 2013

    sorry this brisket recipe is quite unusual for Passover. missing the old fashioned taste of pot roast that was brought to European ovens in local villages. Not typical but sounds more like a brisket found in a modern non-Jewish household.

  • ruthgrossman 31 Mar, 2010

    I made this brisket for Seder - easy to prepare and most favorably received. Thanks!!

  • grammawilla 16 Mar, 2010

    Sounds like something I could easily make for Easter dinner. Thank you.

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