Classic Jewish Beef Brisket (Kosher for Passover)

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Classic Jewish Beef Brisket is the sweet and sour brisket recipe that is traditionally served at Rosh Hashanah and Passover.

This recipe comes from our collection of Passover Main Dish Recipes. Try it and you will be treated to one of the tastiest, juiciest brisket recipes you have ever had. This recipe is similar to our Oven Brisket Recipe so if you like that one you will love this! Don't forget to also try our Marinated Chuck Eye Roast and Smoked Brisket recipes.

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How to make Classic Jewish Beef Brisket
Ingredients used in Classic Jewish Beef Brisket
Recipe FAQ
Substitutions for Classic Jewish Beef Brisket
How to store Classic Jewish Beef Brisket
How to reheat brisket
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There is a reason that this recipe is the Classic Jewish Brisket recipe that everyone remembers from their grandmother's table. The brisket is braised in red wine along with carrots, onions, and potatoes and tastes just like you remember it. The incredible smell of the brisket brings back childhood memories of seders and holiday meals. This recipe is super simple to make and does not require much maintenance to get tender and flavorful brisket.

What makes this recipe unique is that it doesn't require a lot of complicated steps. A lot of other traditional Jewish Brisket recipes will have you blending ingredients for the sauce or searing the meat before cooking. This recipe was designed knowing that you have a of work to do to get ready for holiday meals and you don't need a lot of mess.

This recipe is great a few hours after it is done and it is even better the next day when reheated. Try serving it along side Sheet Pan Broccoli or our Passover Apple Kugel.

How to make Classic Jewish Beef Brisket

Step 1 - Season the brisket

Combine the onion soup mix, garlic powder, and black pepper into a seasoning blend. Coat both sides of the beef brisket with the seasoning mix.

season the brisket with onion soup mix garlic powder and black pepper

Step 2 - Add potatoes, carrots, and onions, and sauce

Chop the potatoes, carrots, and onions. Nothing fancy, keep your cuts on the larger side because you want to serve the vegetables as a side dish. If they are too small, they will not hold up over the long cook. Add the veggies into the dish with the seasoned brisket.

Mix the ketchup, wine, apple cider vinegar, and brown sugar together and pour over the top.

Step 3 - Cover and bake

Cover with aluminum foil and bake for 3 ½ - 4 hours. When the temperature hits 210º F it is done.

Step 4 - Cool

Let the cooked brisket cool for a minimum of 2 hours before serving. For best results, refrigerate overnight and reheat before serving.

Ingredients used in Classic Jewish Beef Brisket

You will need a few ingredients to make this recipe but chances are that you have them in your kitchen already:

Brisket - for this recipe we actually like first cut brisket. The reason is that it is less fatty than a whole or packer brisket. There is a lot of liquid in the sauce for this recipe so the extra fat isn't needed to keep the meat moist and juicy. You can use other brisket cuts but you will want to trim the fat before cooking.
Garlic Powder - gives the spice blend a nice depth of flavor.
Onion Soup Mix - for a quick blend of flavors that work with most meats, you can't beat a package of onion soup mix. Our Cranberry Chicken also uses this.
Potatoes, Carrots, Onions - these make up the vegetable content of the recipe. Onions and carrots give the brisket tons of natural flavor. For the potatoes, we used Yukon Gold because they are super flavorful. You can also use Russet or Red Potatoes.
Sweet Red Wine - gives the brisket sauce that traditional Jewish flavor.
Ketchup - gives the liquid a little bit of body and adds to the color of the sauce.
Brown Sugar - for depth of color and balances out the tartness of the apple cider vinegar.
Apple Cider Vinegar - this is the sour flavor in a traditional brisket recipe.

Recipe FAQ

How much brisket should I serve per person?

This is a tough question that somewhat depends on the appetites of the people you are serving and the cut you use. For a first cut brisket, plan on ½ pound per person. Smaller appetites will likely eat ¼ pound per person while your bigger eaters will eat closer to ¾ pound per person.

Can I make Classic Jewish Beef Brisket ahead of time?

Yes, we recommend it. This is one of those dishes that tastes better after it is had some time to sit. Ideally, it will sit overnight and then be reheated prior to serving. Check out our storage instructions.

Substitutions for Classic Jewish Beef Brisket

1st Cut Beef Brisket - This is the traditional brisket used for this recipe but you can easily use a packer brisket or chuck roast (use the cooking instructions in our Oven Baked Chuck Roast for cooking times).
Carrots - try substituting parsnips for some of the carrots.
Sweet red wine - if you like your brisket recipes a little less sweet, you can use a dry red wine. Either way, red wine braised brisket will come out tender and juicy.

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How to store Classic Jewish Beef Brisket

In the refrigerator - after the cooked brisket has cooled, cover with the same aluminum foil used for cooking. The meat will keep for up to 7 days in the refrigerator.
In the freezer - place the brisket, sauce, and vegetables into an aluminum pan and wrap with aluminum foil. Then wrap again with plastic wrap and freeze for up to 6 months.

How to reheat brisket

From the refrigerator - place covered cold brisket with sauce and vegetables into the oven at 300ºF for 30 minutes before serving.
From the freezer - heat covered at 275ºF for 1 hour before serving.

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