Moist, succulent, and bursting with flavor. This is more than just your Bubby’s brisket.
Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
Barbecue Brisket
Recipe By Rivky Kleiman
- Cooking and Prep: 4 h 10 m
- Serves: 8
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Contains:
Ingredients (14)
For the Brisket
For the Barbecue Sauce
Sommelier Suggests
Start Cooking
Prepare the Brisket
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Preheat oven to 325 degrees Fahrenheit (170 degrees Celsius).
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Rinse meat and pat dry. Lay onion rings on the bottom of a medium-sized roasting pan and place the brisket on top.
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Combine olive oil, garlic, salt, and pepper. Smear evenly over the meat. Pour beer into the pan around the meat.
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Combine all barbecue sauce ingredients in a small bowl and pour evenly over the brisket.
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Cover well with aluminum foil. Bake for four hours.
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You can get fish-free Worcestershire sauce or you can use soy sauce. -
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yes
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Any beer will do. Depends on your preference. -
Do ahead?
A few questions: 1. How far ahead can this be made? 2. What is the best way to keep it in the freezer until ready to be used?Replies:
At least a week! Freeze and defrost.
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yes
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You can get fish-free Worcestershire sauce or you can use soy sauce.
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