Holiday Brisket
A zesty brisket for Jewish holidays. Marinade with Dijon, soy, and red wine, oven-bake until tender. Tips for swaps, slicing, and reheating.
This is my signature dish which I serve for all of the Jewish holidays. Unlike the traditional brisket with potatoes, carrots, and onions, this is a tangy variation that shines when accompanied by garlic mashed potatoes and roasted vegetables.
Submitted by: Ruth Cohen from Cherry Hill, New Jersey
Yield: 6-8 people
- Marinate the brisket several hours or overnight in a tangy mix of Dijon, ketchup or tomato powder, soy sauce, brown sugar, and red wine.
- Bake covered at 325°F about 3 hours for a 3.5 to 4 lb brisket, or until a probe slides in and internal temp reaches 195 to 205°F.
- Let it rest, then slice across the grain and serve with the cooking liquid as gravy. Store leftovers in the fridge 3 to 4 days or freeze up to 3 months.
Spices
Featured in this Recipe
Preparation Instructions:
thespicehouse.com
Frequently Asked Questions
How long should I marinate the brisket?
Refrigerate the brisket in the marinade for at least 4 hours, but overnight is best for flavor. Do not leave it at room temperature. If you marinate longer than 24 hours, the texture may change.
Can I substitute the red wine?
Yes. Replace red wine with equal parts beef broth plus 1 to 2 tablespoons of red wine vinegar or apple cider vinegar for acidity. Nonalcoholic red wine also works.
How do I know when the brisket is done?
For a 3.5 to 4 lb brisket plan on about 3 hours at 325°F, but use feel and temp. A probe or fork should slide in with little resistance. Target an internal temperature of 195 to 205°F for tender meat.
Can I make this gluten-free?
Yes. Use tamari or a certified gluten-free soy sauce and check that ketchup and seasoning mixes are labeled gluten-free. Tomato powder is naturally gluten-free, but check labels.
Should I sear the brisket before baking?
Searing is optional. Browning the fat side and edges in a hot pan for 3 to 4 minutes per side adds flavor and color but will not change the long, slow cooking time needed for tenderness.
How should I slice and serve the brisket?
Let the cooked brisket rest 15 to 20 minutes covered. Slice thinly across the grain for the most tender bites. Rewarm the cooking liquid and spoon it over the slices as gravy.
How do I store and reheat leftovers?
Refrigerate leftovers in an airtight container within two hours and use within 3 to 4 days. To freeze, wrap tightly or use freezer-safe containers for up to 3 months. Reheat gently in a covered pan or oven at 300°F with a splash of broth until warmed to 165°F.
How long should I marinate the brisket?
Refrigerate the brisket in the marinade for at least 4 hours, but overnight is best for flavor. Do not leave it at room temperature. If you marinate longer than 24 hours, the texture may change.
Can I substitute the red wine?
Yes. Replace red wine with equal parts beef broth plus 1 to 2 tablespoons of red wine vinegar or apple cider vinegar for acidity. Nonalcoholic red wine also works.
How do I know when the brisket is done?
For a 3.5 to 4 lb brisket plan on about 3 hours at 325°F, but use feel and temp. A probe or fork should slide in with little resistance. Target an internal temperature of 195 to 205°F for tender meat.
Can I make this gluten-free?
Yes. Use tamari or a certified gluten-free soy sauce and check that ketchup and seasoning mixes are labeled gluten-free. Tomato powder is naturally gluten-free, but check labels.
Should I sear the brisket before baking?
Searing is optional. Browning the fat side and edges in a hot pan for 3 to 4 minutes per side adds flavor and color but will not change the long, slow cooking time needed for tenderness.
How should I slice and serve the brisket?
Let the cooked brisket rest 15 to 20 minutes covered. Slice thinly across the grain for the most tender bites. Rewarm the cooking liquid and spoon it over the slices as gravy.
How do I store and reheat leftovers?
Refrigerate leftovers in an airtight container within two hours and use within 3 to 4 days. To freeze, wrap tightly or use freezer-safe containers for up to 3 months. Reheat gently in a covered pan or oven at 300°F with a splash of broth until warmed to 165°F.
I made this over the holidays this year. I had it Christmas Eve and since we also celebrate Hanukkah I used this recipe. I made it into sandwiches. Some people added sharp provolone and it was wonderful. The marinade was great as a sauce for the sandwiches. Will make again, really nice