Wednesday, February 23, 2011

Traditional Yiddish Brisket

There are a million recipes for Yiddish or Jewish Brisket.  I learned mine from the mother of a childhood BFF.  It's slow-cooked with garlic, carrots, parsnips, onions, good old Heinz Ketchup (yes, ketchup) and some fresh Dill. The long, slow cooking insures a tender, tasty Sunday (or anytime) supper.


  • 6 to 8 pounds flat cut Beef Brisket (please do not use "corned beef")
  • 3 to 4 Lg Cloves of Garlic, roughly chopped
  • 7 to 8 Carrots, peeled and cut into large pieces
  • 3 to 4 Parsnips, peeled and cut as you did the carrots 
  • 2 to 3 Lg Onions, sliced about 1/4" thick
  • 2/3 Cup Ketchup
  • A couple of dashes of Worcestershire Sauce 
  • 5 to 6 Bay Leaves
  • Small bunch of Ffresh Dill Fronds, chopped fine (optional) 
  • Kosher Salt and Fresh Cracked Black Pepper
  • Flour for dredging


Preheat the oven to 375 degrees F.

Rub the garlic cloves into the roast, or cut slits and insert directly into the meat. Combine a couple of teaspoons each, salt and pepper with flour (a large plastic bag works well) and coat the brisket with this mixture.

Place the carrots, parsnips and onions in the bottom of a large Dutch oven (a heavy enamel or cast iron pot is best for even heat distribution). Add some salt and fresh ground black pepper and the bay leaves. Place the brisket, fat side up, on top of the bed of vegetables. (I like to lightly score the fat to prevent the meat from shrinking as much) Mix ketchup and worcestershire together and pour over the meat. Sprinkle the dill (if using) on top.

Add enough water or beef broth to cover the vegetables about half way -- you want to allow for some steam to soften and moisten the meat, but not enough to "boil" the meat. Cover pan.  Place in oven at 375 degrees F for about 15 minutes. Reduce heat to 325 degrees F and roast for about 40 minutes per pound of brisket, or until the meat is basically falling apart. (approx 5 to 5and 1/2 hours for 6-8 lbs) I check every now and then to make sure there is still enough liquid. If needed, add a little more water or broth.

Let the meat rest for 10 minutes after removing it from the oven. I serve the sliced brisket and lots of the yummy sauce with buttered egg noodles or cooked, buttered white rice.  Potatoes can be substituted if you prefer.

8 servings
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