Barbecue Brisket

3

(5)

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• Cooking and Prep: 4 h 10 m
• Serves: 8
• Contains:

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.

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Ingredients (14)

For the Brisket

• 1 (4- to 5-lb./1- to 1- and- 1/2-kg.) first-cut brisket

• 1 large onion, sliced in rings

• 1 tablespoon Bartenura Olive Oil

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  Bartenura Olive Oil

• 5 cloves garlic, crushed or 5 cubes Gefen Frozen Garlic

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  Gefen Fresh Frozen Crushed Garlic

• 1 teaspoon Tuscanini Sea Salt

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  Tuscanini Fine Sea Salt

• 1/2 teaspoon black pepper

• 1/2 cup beer

For the Barbecue Sauce

• 1/4 cup brown sugar

• 1/4 cup ketchup

• 1/4 cup sweet chili sauce

• 1/4 cup Gefen Soy Sauce

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  Gefen Soy Sauce

• 1/4 cup  Gefen (Fish-Free) Worcestershire Sauce 

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  Gefen Fish-Free Worcestershire Sauce

• 2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic

  X

  

  Gefen Fresh Frozen Crushed Garlic

Sommelier Suggests

• Shiloh Secret Reserve Shiraz

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  Shiloh Secret Reserve Shiraz

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Start Cooking

Prepare the Brisket

1. Preheat oven to 325°F (170°C).

2. Rinse meat and pat dry. Lay onion rings on the bottom of a medium-sized roasting pan and place the brisket on top.

3. Combine olive oil, garlic, salt, and pepper. Smear evenly over the meat. Pour beer into the pan around the meat.

4. Combine all barbecue sauce ingredients in a small bowl and pour evenly over the brisket.

5. Cover well with aluminum foil. Bake for four hours.