Jewish Beef Brisket

Beef Brisket With Vegetables and Country Bread
KirbyIng / Getty Images
Prep: 15 mins
Cook: 3 hrs
Total: 3 hrs 15 mins
Servings: 8 to 10 servings
Nutrition Facts (per serving)
831 Calories
43g Fat
38g Carbs
71g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 831
% Daily Value*
Total Fat 43g 55%
Saturated Fat 17g 84%
Cholesterol 240mg 80%
Sodium 828mg 36%
Total Carbohydrate 38g 14%
Dietary Fiber 5g 18%
Total Sugars 8g
Protein 71g
Vitamin C 90mg 449%
Calcium 106mg 8%
Iron 7mg 41%
Potassium 1564mg 33%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This Jewish beef brisket recipe produces a fork-tender piece of meat surrounded by braised vegetables. In the old days, Jewish women cleaned their houses all day Friday in preparation for the Sabbath, which is from sundown on Friday to sundown on Saturday. They needed to cook something that didn't require a lot of watching and would reheat well the next day when no work, not even cooking, was allowed.

Enter beef brisket—a tough cut of meat suitable for a long, slow cook known as a braise. For this recipe, choose the brisket that has some fat on top, which is also the type used for barbecued brisket, rather than the leaner type used to make corned beef. As brisket is a large cut of meat, you will be able to enjoy the sliced brisket for dinner and have leftovers for future meals.


  • 1 (5-pound) beef brisket, with some fat on top

  • Freshly ground black pepper, to taste

  • Paprika, to taste

  • Garlic, to taste, fresh or powdered

  • 1 package dry onion soup mix

  • 1 packet dry brown gravy mix

  • 46 ounces vegetable juice

  • 2 large onions, sliced

  • 6 medium potatoes, peeled

  • 6 large carrots, peeled and cut into chunks

  • 6 ribs celery, cut into chunks

Steps to Make It

  1. Gather the ingredients.

  2. Heat the oven to 325 F. Lightly coat a large roasting pan with cooking spray. Season brisket with pepper, paprika, and garlic. Place fat-side up in the prepared pan.

  3. In a large bowl or pitcher, combine the soup and gravy mixes with vegetable juice and 2 vegetable juice cans of water, mixing well. Add this to the roasting pan, pouring it over the meat. Cover and cook for 2 hours.

  4. Add the onions, potatoes, carrots, and celery to the roasting pan, cover, and roast 1 hour longer or until meat is fork tender.

  5. Remove from oven, uncover, and let the meat cool completely. Slice it against the grain and reheat it in the pan juices.

  6. Serve the sliced brisket with the cooked vegetables. Enjoy.

Storage and Slicing

Cooking the meat days ahead allows it to sit in its juices for better flavor. You can store the cooked brisket with juices or gravy for two days in the refrigerator, or without the liquid or gravy for up to four days.

For ease of slicing, freeze the brisket and juices in an airtight container or zip-top freezer bag. It will keep frozen for up to two months without juices or three months with the juices. When ready to serve, defrost it a bit and slice. Reheat it in reserved pan juices.

Entertaining With Brisket

Don't count out beef brisket for a special occasion other than Shabbos. Slow-cooked meats are the perfect choice for entertaining. While the protein finishes its last hour or half-hour of cooking and then rests for another 30 minutes or so, you can enjoy the company of your guests, and a cocktail if desired, while dinner bubbles away without the fear of burning.

If you plan it right, the side dishes can be prepared in advance and warmed in the microwave at the last minute. Remember to let your guests help. If you're persnickety about how things look or are cooked and presented, save the table setting for butter-finger friends.