Let me tell you about this brisket. It’s not just good. It’s insanely awesome. And it comes from my friend Meir, who taught me this recipe in person and gives it so much love you can actually taste the patience in every bite. This is the kind of dish that gets passed around at Friday night dinners, holiday tables, or lazy Sunday lunches with people you love. It’s comforting, rich, and full of flavor, but somehow still flexible and forgiving.
The secret? Time. And trust.
This brisket cooks low and slow for five hours. I know that sounds like a commitment, but here’s the thing: once it’s in the oven, it’s just about waiting. You can’t rush it, and you don’t want to. It gets better the longer it cooks, and even better the next day. So if you’re hosting, this is a dream. Make it the day before and let the flavors settle in.
Important tip: your beef cut matters. Make sure you get second cut brisket. That extra fat is your best friend here. It keeps the meat tender and juicy, and holds everything together as it slowly melts into the sauce.
Oh and the sauce. Let’s talk about the sauce. Rich, savory, just slightly sweet, and totally adaptable. You can tweak it depending on your mood. Add a little more of this, a little less of that. It’s not fussy, and it always turns out delicious.
Serve it with my Cilantro Lime Cauliflower Rice, roasted vegetables, rice, challah to soak up the sauce, whatever makes you happy.
This is food with soul. And a little patience. Just the way Meir makes it.
Scroll down for the full recipe and plan to make extra. You’re going to want leftovers.
My Friend Meir’s Insanely Awesome Brisket
Ingredients
For the Brisket
- 3 kg brisket
- Olive oil (for searing)
- Salt and pepper
For the Sauce
- 2-3 onions thinly sliced
- 2 cups cherry tomatoes
- 1 tbsp brown sugar
- 1/2 cup ketchup
- 1/2 cup chutney
- 2 tbsp soy sauce
- 1 tbsp mustard
- 2 garlic cloves minced
- Salt and pepper to taste
Instructions
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Preheat your oven to 350°F (175°C). Choose a large roasting pan that comfortably fits your brisket.
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Sauté the onions. In a large skillet, heat a splash of olive oil over medium heat. Add the sliced onions and cook until softened and golden, about 10–15 minutes.
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Build the sauce. Add the cherry tomatoes, brown sugar, ketchup, chutney, soy sauce, mustard, garlic, salt, and pepper to the onions. Stir well and let it simmer gently for 5–10 minutes to meld the flavors.
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Season the brisket. Pat your brisket dry and rub generously with salt and pepper. Heat a bit of olive oil in a large pan and sear the brisket on all sides until browned.
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Assemble. Place the seared brisket in your roasting pan. Pour the sauce mixture evenly over the top, making sure it’s well coated.
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Roast. Cover the pan tightly with foil and place it in the oven. Bake for about 3 hours, checking occasionally to make sure nothing is burning.
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Rest and slice. Once the brisket is tender, remove from the oven. Let it rest for 10–15 minutes, then slice against the grain..
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Finish and serve. Spoon the sauce over the sliced brisket and serve warm. It’s perfect for Shabbat, holidays, or any time you need to impress a hungry table
Juicy slices of Meir’s Brisket, coated in rich tomato-onion sauce and ready to serve.
