Jewish Holiday Brisket
By Sammi Brondo — March 27, 2026
The first time I made this brisket was probably about 10 years ago.
I asked my mom for a brisket recipe and she sent me a picture of a dirty piece of paper with some ingredients listed – no amounts, no times.
To me – a brisket novice – I was utterly dumbfounded. What kind of brisket do I buy? What temperature do I cook it on? Covered or uncovered? How do I cut it?
To say I called my mom with questions at least 20 times that day would be an understatement.
But despite all my calls, once I was done, something amazing happened. The brisket was incredible. And it couldn’t have been easier to make.
Could the recipe she gave me have had more information? Definitely. But even with its lack of information, I very quickly learned how easy Jewish brisket can be.
(Side note: my recipe is based off that original dirty paper photo my mom sent me. If you’re familiar with it and know where I can credit it, I’d love to give credit where it’s due!).
If you’re unfamiliar, Jewish brisket is cooked “low and slow.” It’s placed covered in the oven to look for hours at a low temperature. The result is a slow cooking method that melts the brisket’s fat and connective tissue, producing an incredibly tender, melt-in-your-mouth result.
The key flavor profile of this style brisket is sweet and savory. Truly, when you see what goes in it, don’t be alarmed. It’s a mish mosh of sweet, savory, and umami flavors that, together, make the most flavorful brisket.
And I promise, despite it feeling intimidating, it truly could not be easier to make. You’ll add all the sauce ingredients to a large bowl and whisk them together. Pour the sauce over the brisket. Then cover the brisket with foil and let it cook all day.
I usually make this brisket when I’m hosting Jewish holidays like Rosh Hashanah or Passover. I’ll start the brisket early in the morning the day before hosting. I like to let it cool, then cut it, then let it cook for another hour or so the day of. Brisket is best when made a day in advance!
Cooking tips:
Although this recipe is very passive – most of the work is done in the oven – you may want to check the brisket every 1-2 hours and spoon more of the sauce over the top as it cooks.
When cutting, make sure to let it cool fully first. Then cut it against the grain into thin slices.
You’ll also end up with a lot of leftover sauce. I recommend pouring some on top of the brisket before serving so it gets really juicy and flavorful. Serve extra sauce in a serving bowl next to the brisket for guests to pour themselves.
As far as amount, I recommend making about 1/2 to 1 pound of brisket per person. So for example, for a 10 person dinner, I’ll buy 7 pounds of brisket. It cooks down a lot in the oven and you’ll lose some of it as cut off the fat. This also guarantees that there’s enough for everyone! Sometimes with leftovers 🙂
This recipe holds a special place in my heart because of how comically intimidating I first found it – and how now, 10 years later, it’s my go to holiday dish. I hope you love it as much as my family and I do!
Prep ingredients & preheat the oven
Preheat the oven to 275 F.
Prepare the brisket
Using a sharp knife, remove the fat as much as you can from the brisket. Add it to an extra large roasting pan (I often use large aluminum tins).
Mix the sauce
In a large bowl, add the onion soup, ketchup, mustard, jelly, brown sugar, and water. Mix well to combine.
Pour over brisket
Pour mixture over the brisket, making sure the entire brisket is covered well.
Cook low & slow
Cover the roasting pan with aluminum foil and bake in the preheated oven for 6-8 hours. A good rule of thumb is about 1 hour per pound of brisket to cook. The brisket should be tender enough that it cuts very easily with a knife or can even be firmly flaked apart with a fork.
Let cool & slice
Cut off any additional fat that wasn’t cut off before cooking. To cut the brisket: let it cool and then slice thinly against the grain. Pour the extra liquid into a bowl.
Garnish
Pour some of the extra liquid on top of the brisket before serving. You can garnish with parsley for a pop of color.
Serve
Serve the remaining liquid on the side for guests to pour themselves.
Notes
- Brisket: Look for flat-cut beef brisket. I recommend about 1/2 to 1 pound per person you plan to serve as it will cook down a lot.
- Onion soup: You can find this at any standard supermarket near the canned soup. I usually use Lipton’s brand. More “specialty” stores like Whole Foods usually won’t have it.
- Ketchup: Whatever brand you prefer will work well. I usually use Heinz in my house.
- Mustard: Hear me out if you don’t like mustard: you can’t taste it in the final dish. I promise!
- Grape jelly: You can use other flavors if need be, but the flavor profile of grape jelly works best.
- Dark brown sugar: Adds a necessary sweetness to the brisket to give that sweet and savory flavor profile.
- Water: Helps to thin the mixture to make it a cohesive sauce.
- Cooking tips: Brisket is best made a day in advance. Let it cool completely and then cut into thin slices against the grain. If it’s still not tender enough, give it an hour or 2 at 275 F the day of. If it’s tender enough, reheat it on 200 F so it’s just warm. I recommend pouring some on top of the brisket before serving so it gets really juicy and flavorful. Serve extra sauce in a serving bowl next to the brisket for guests to pour themselves. And, if you want add some vegetables, add some chopped carrots, celery, and/or onion in the dish with the brisket. They’ll slow cook with the meat and absorb the flavorful sauce.
- Storage: You can store leftover brisket in an airtight container in the fridge for up to 4 days. To freeze it, pack it tightly with its liquid in aluminum foil. I also like to air seal it in a plastic bag too. Freeze extra liquid in freezer-safe Tupperware.
Ingredients
- 6-7 pounds flat-cut beef brisket
- 2 packages onion soup
- 2 cups ketchup
- 1/4 cup yellow mustard
- 1/4 cup grape jelly
- 2/3 cup dark brown sugar
- 1 cup water
Instructions
- Preheat the oven to 275 F.
- Using a sharp knife, remove the fat as much as you can from the brisket. Add it to an extra large roasting pan (I often use large aluminum tins).
- In a large bowl, add the onion soup, ketchup, mustard, jelly, brown sugar, and water. Mix well to combine.
- Pour mixture over the brisket, making sure the entire brisket is covered well. Cover the roasting pan with aluminum foil and bake in the preheated oven for 6-8 hours. A good rule of thumb is about 1 hour per pound of brisket to cook. The brisket should be tender enough that it cuts very easily with a knife or can even be firmly flaked apart with a fork.
- Cut off any additional fat that wasn’t cut off before cooking. To cut the brisket: let it cool and then slice thinly against the grain. Pour the extra liquid into a bowl. Pour some on top of the brisket before serving and serve the remaining liquid on the side for guests to pour themselves.
