Please enter the email you’re using for this account.
Meat
Easy
4 Servings
Allergens 
No Allergens specified
4 Hours, 25 Minutes
Diets
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.
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
6 large carrots, chopped
5 cloves garlic, minced or 5 cubes Gefen Frozen Garlic
32 ounces (945 milliliters) beef broth
Heat a large stockpot over medium-high heat and add the avocado oil.
Rub the salt and pepper into the brisket and place in the pot. Cook for about seven minutes on each side.
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.
Slice it and serve with cooked veggies and any desired greens.
Reprinted with permission from The New Yiddish Kitchen (Page Street Publishing).
How Would You
Rate this recipe?
Please log in to rate
Can this be made with top of the rib, or with first cut brisket instead of second cut?
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.
Oven Can this be made in the oven?
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.
I add 2 Tb of ketchup to every brisket recipe.Much better.