Jewish-Style Brisket

This Jewish-style brisket is so delicious. It reminds me so much of the brisket my Grandma Boden would make. The sauce/gravy is everything!

Recipe adapted from Sam Zien.


  • 5 TBSP oil
  • 5-7 lb. brisket
  • 4 garlic cloves, minced
  • 3 large onions, thinly sliced
  • 12 oz. tomato paste
  • 3/4 c. brown sugar
  • 1/2 c. soy sauce
  • 2 TBSP Dijon mustard
  • 1 TBSP smoked paprika
  • 4 c. beef stock


  1. Preheat oven to 350.
  2. Heat 2 TBSP of the oil over medium-high heat in a Dutch oven.
  3. Add the brisket and brown on both sides, 5-7 minutes per side.
  4. Transfer brisket to a platter and drain excess fat.
  5. Combine remaining 3 TBSP oil with the garlic in a small bowl; when brisket is cool enough to touch, rub the garlic mixture over the brisket, top and bottom.
  6. Put half the onions in the bottom of the Dutch oven and place the brisket on top.
  7. Combine the remaining ingredients, except the remaining onions and stock, in a medium bowl. Mix well and spoon over the top of the brisket, then top with onions.
  8. Pour the stock around the outside of the brisket, cover with a lid or very tightly with foil, and bake for 4-5 hours, until fork-tender (start checking at 3.5 hours).
  9. Transfer to cutting board, cover loosely with foil, and let rest for about 20 minutes. Then slice across the grain.

Jewish-Style Brisket:

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