This is the best brisket you will ever taste. No matter who comes for dinner, they always make sure that I'll be making this brisket. It is a very traditional dish for Rosh Hashanah and Passover but it certainly is a winner any time of the year for anyone who loves very tender beef.

Advertisement

Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat brisket in a large skillet or dutch oven over medium-high heat. Cook until browned on all sides. Stir in water, ketchup, vinegar, onions, garlic, brown sugar, and salt. Bring to a boil, then cover and reduce heat to medium-low. Continue simmering until tender, turning brisket occasionally, 2 hours and 30 minutes to 3 hours and 30 minutes.

    Advertisement
  • Remove brisket and allow to cool before slicing the meat against the grain. Place brisket slices in a 9x13 inch baking pan or large platter and pour gravy on top. Cover and refrigerate overnight. Remove any excess fat and reheat before serving.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

400.8 calories; 19.3 g protein; 24.4 g carbohydrates; 74.5 mg cholesterol; 1019.6 mg sodium. Full Nutrition

Reviews (175)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/08/2010
AMAZING!!!! I did do some things different. I let it come to a boil then I put into a baking dish with a lid and put it into the oven at 325 degrees for 2 1/2 hours. I also added Lipton onion soup mix on top and instead of white vinegar I used apple cider vinegar. I also added carrots. It came out delicious, and I will be making this again and again! thank you :) Read More
(142)

Most helpful critical review

Rating: 3 stars
01/05/2010
I enjoyed this quite a bit. I'm a tough scorer, so 3 stars for me is pretty good. I don't understand the sitting in the fridge overnight though. In theory it must be to absorb more flavor, but I found it to be opposite. It tasted better to me fresh off the stove than refrigerated till the next day. I made a large enough brisket were it lasted 3 days for leftovers (I'm the only meat eater in the house besides my dogs LOL). Read More
(78)
216 Ratings
  • 5 star values: 182
  • 4 star values: 22
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 4
Rating: 5 stars
09/08/2010
AMAZING!!!! I did do some things different. I let it come to a boil then I put into a baking dish with a lid and put it into the oven at 325 degrees for 2 1/2 hours. I also added Lipton onion soup mix on top and instead of white vinegar I used apple cider vinegar. I also added carrots. It came out delicious, and I will be making this again and again! thank you :) Read More
(142)
Rating: 5 stars
07/19/2010
Simple, delicious, made it as the recipe was posted. Note: A cast iron dutch oven + the vinegar in the recipe can cause the meat to have an "off" taste. This is better suited for a ceramic slow cooker. Read More
(118)
Rating: 3 stars
01/05/2010
I enjoyed this quite a bit. I'm a tough scorer, so 3 stars for me is pretty good. I don't understand the sitting in the fridge overnight though. In theory it must be to absorb more flavor, but I found it to be opposite. It tasted better to me fresh off the stove than refrigerated till the next day. I made a large enough brisket were it lasted 3 days for leftovers (I'm the only meat eater in the house besides my dogs LOL). Read More
(78)
Advertisement
Rating: 5 stars
03/11/2010
This is the best brisket recipe I have made it came out perfect . I froze the leftovers when I used it for suprise guest everone raved and thought i had just made it . I wouldn"t change a thing about this recipe. Read More
(50)
Rating: 5 stars
04/16/2012
Please, please do not drop the salt to 1 tsp. This is MY recipe and if 55 people gave it 5 stars and it was not too salty for them, my guess is that you bought the wrong brisket. You CAN NOT buy the corned beef that comes with the spices - you MUST buy fresh, 1st cut brisket from the butcher. This recipe can be made the same with up to 6+ pounds of brisket with no additional seasoning if you wish. I made 3 huge briskets for the holiday and had only a morsel left. Read More
(50)
Rating: 5 stars
04/24/2011
Dear god. I'm not much of a chef, but this was the best thing in the world. Simmered that for probably 3.5 hours, and the 8 people at our super Jewish Seder party loved the hell out of it. Such a simple recipe and so amazing. Totally making this again pretty much every five minutes for the rest of my life. Read More
(49)
Advertisement
Rating: 5 stars
01/06/2010
I thought this recipe was excellent. I followed it exactly, except that my brisket was 6lbs, so I added a little more water to the pot. I used homemade spicy ketchup, and raw apple cider vinegar. It was perfectly seasoned, and very tender. Thanks for a great recipe! I am saving this one! Read More
(40)
Rating: 5 stars
06/24/2010
I bought an 8 pound brisket & cut it in half. This gave me a chance to try the recipe twice & have plenty of leftovers as most said that was the only draw back... not enough left over. Both briskets turned out super and I know this is going to be made again & again. Thanks for sharing!!!! Amazingly easy to make. I made exactly as the recipe was written. Read More
(36)
Rating: 5 stars
04/21/2011
I have made this brisket for the past 2 years for Passover Seder. Both times it has come out beautifully! Instead of cooking in a pot on the stove I browned the meat in a pan and they placed the meat in a slow cooker for 12 hours on low. This is perfect because I can start the meat in the morning before work and it is ready when I am ready to have guests over in the evening. The meat is tangy and sweet. This is perfect served with Cole-slaw. Read More
(33)