This brisket is sweet, tangy and absolutely mouth watering. Brisket is often served during the Jewish holidays, and with age I’ve noticed I’m become more fond of honoring tradition. Whether you’ve Jewish or not, have never made a brisket before or have made many, this recipe will please you both in ease and flavor.
- 4 pounds beef brisket*
- 1 cup water
- 1 cup ketchup
- ½ cup balsamic or apple cider vinegar
- 2 onions, sliced
- 1 clove garlic, minced
- ½ cup brown sugar
- 1 tablespoon salt
A Note on Meat*
If you’re going to consume meat please make sure your meat has been pasture raised and finished. Additionally, over 70% of beef is factory farm meat. It’s extremely important for the quality of the meat, integrity of the animal’s life, and the good of the planet to purchase meat raised in accordance to the laws of nature. That’s why I purchase from my meat through Moink (click here for $20 off). They partner with small farmers who raise their meat with ethical standards from family farms.
- Over medium-high heat brown brisket in a large skillet or dutch oven 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 low.
- Continue simmering until tender, turning brisket occasionally, between 2 ½ hours and 3 ½ hours (make sure you keep an eye on it so it doesn’t burn, as more liquid as needed). You can also transfer to a crock pot and cook on low for 6-8 hours.
- Remove brisket and allow to cool before slicing the meat against the grain.
- Place brisket slices in a 9×13 inch baking pan or large platter and pour gravy on top.
- Cover and refrigerate overnight. Remove any excess fat and reheat before serving.
Photo by Canva