Bubbe’s Brisket

  • Cooking and Prep: 4 h 25 m
  • Serves: 4
  • No Allergens

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! Grain free, this recipe is perfect for your Passover seder.

Ingredients (8)

Brisket

Start Cooking

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.

Tip:

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).

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  • Jenna Nelson

    Bubbe’s Brisket

    Oven

    Can this be made in the oven?
    Posted by JNelson0324 |April 7, 2020
    Replies:
    Raquel Admin - Kosher.com Admin
    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.
    Posted by raquel_kosher|April 19, 2020
    0
  • Bluma Mermelstein

    Bubbe’s Brisket

    Posted by BlumaM |April 14, 2019
    0
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Community Rating
5 / 5 stars of 1 total reviews
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  • Jenna Nelson

    Bubbe’s Brisket

    Oven

    Can this be made in the oven?
    Posted by JNelson0324 |April 7, 2020
    Replies:
    Raquel Admin - Kosher.com Admin
    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.
    Posted by raquel_kosher|April 19, 2020
    0

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