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Recipe by Jennifer Robins, Simone Miller

Bubbe’s Brisket (Easy Stovetop Brisket Recipe)

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Meat Meat
Easy Easy
4 Servings
Allergens

No Allergens specified

This brisket comes out beautifully tender every time! Unlike barbecued brisket, this one cooks in broth on the stovetop, which helps seal in all the juices! This sugar-free recipe is perfect for your Passover seder or Rosh Hashanah table.

Ingredients

Brisket

  • 1 tablespoon (15 milliliters) avocado oil

  • 1 teaspoon salt

  • freshly ground Gefen Black Pepper

  • 1 brisket (grass-fed if possible, around 4 pounds [1.8 kilogram])

  • 1 large onion, sliced thin

  • large carrots, chopped

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

  • 32 ounces (945 milliliters) beef broth

Directions

Make the Brisket

1.

Heat a large stockpot over medium-high heat and add the avocado oil.

2.

Rub the salt and pepper into the brisket and place in the pot. Cook for about seven minutes on each side.

3.

Add the onion, carrots, garlic and broth to the pot. Bring to a low simmer and cover. Cook for four hours or until tender. Remove the brisket and allow to rest for 10 minutes.

4.

Slice it and serve with cooked veggies and any desired greens.

Tips:

Bubbe’s tip: Us bubbes were born for brisket. It is the very meat to our potatoes. Try not to futz around with this one too much, just trust the bubbe method!

Acknowledgement

Reprinted with permission from The New Yiddish Kitchen (Page Street Publishing).

Bubbe’s Brisket (Easy Stovetop Brisket Recipe)

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Shifra
Shifra
3 months ago

Can this be made with top of the rib, or with first cut brisket instead of second cut?

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Avigael Levi
Admin
Reply to  Shifra
3 months ago

We haven’t tested it, but you’re welcome to try using top of the rib. In terms of which cut of brisket to use, it’s really your preference. First cut is a very lean piece of meat and if you make it right, it slices beautifully. Second cut is juicier, and harder to slice because once it gets soft, it falls apart when you slice it.

Jenna Nelson
Jenna Nelson
4 years ago

Oven Can this be made in the oven?

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Raquel
Raquel
Reply to  Jenna Nelson
4 years ago

I would recommend searing it first for seven minutes on each side as the instructions say. Then you could cook the rest of it in the oven.

Ruth solomon
Ruth solomon
2 years ago

I add 2 Tb of ketchup to every brisket recipe.Much better.