Recipe by Brynie Greisman

Just-Right Sweet and Saucy Brisket

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Meat Meat
Easy Easy
10 Servings

No Allergens specified

3 Hours, 20 Minutes

A symphony of flavors that blends together to give you a sumptuous, elegant roast like you’ve never tasted before. Simchas Yom Tov at its best! Click here to download the full holiday Family Table supplement, exclusive to Kosher.com.


Just-Right Sweet and Saucy Brisket

  • 1 5-pound (2.2-kilogram) brisket (I used second cut, but if you’d like to use first cut, ask your butcher to leave some fat on either side of the brisket.)

  • 1 whole head garlic

  • 2–3 sprigs thyme (optional but recommended)

  • olive oil, for drizzling

  • salt, to taste

  • pepper, to taste

  • 4 tablespoons Tonnelli Avocado Oil, divided

Wine Pairing

Shiloh Secret Reserve Petite Sirah



Leave brisket on the counter for half an hour to come to room temperature.


Preheat oven to 400 degrees Fahrenheit  (200 degrees Celsius). Cut the top off the head of garlic and place it on a small piece of Gefen Parchment Paper. Place the thyme sprigs underneath and around the sides of the garlic. Drizzle with olive oil and sprinkle with salt and pepper. Wrap tightly in foil and bake for half an hour, or until soft.


Heat three tablespoons avocado oil in a roaster pan. Sprinkle roast generously with salt and pepper. Sear for two to three minutes on each side. Remove from heat. Squeeze out the roasted garlic cloves and smear all over the roast (use gloves for this). Add the thyme.


Lower oven heat to 350 degrees Fahrenheit (175 degrees Celsius).


Meanwhile, let the prunes steep in the boiling water for about half an hour or until softened. Blend together with the water, remaining one tablespoon oil, wine, tomato paste, silan, onion soup mix, and additional salt and pepper. You’ll have a nice thick sauce. Pour over the roast, cover well, and bake for approximately two and a half hours. If you see that the gravy seems to have cooked out somewhat, add a little bit of water.


Remove roast from oven. Cool. Refrigerate and slice when cold. Freezes well. (Best to freeze gravy separately.)


Serve extra gravy over rice, potatoes, or sweet potatoes. You can even freeze some and add it to your cholent. It’ll be your best cholent ever!


I like to heat my sliced meat in gravy, covered, for at least a half hour before serving so it’s very soft.


Food and Prop Styling by Shiri Feldman. Food preparation by Leah Hamaoui. Photography by Hudi Greenberger.

Just-Right Sweet and Saucy Brisket

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Shelly Klineman
Shelly Klineman
8 months ago

Great Brisket recipe. Everyone loved it.

Avigael Levi
Reply to  Shelly Klineman
8 months ago

It is! I’ve made it too and it was gone so fast

oustatcher Oustatcher
oustatcher Oustatcher
10 months ago

The pound to kilograms equivalence is incorrect. 1 1/2 pounds is about 700 grams or 2/3 of a kilogram. This wouldn’t be enough to feed 10 people. Most likely the weight of the meat was meant to be 5 pounds which is about 2.4 kilograms.

10 months ago
10 months ago