The key to a flavorful and moist brisket is to cook it at very low temperatures for a very long time. I set it up just before I go to sleep in a 225 degree oven. The most delicious and fragrant alarm clock in the world – braised brisket perfume – wakes me up in the morning. This works for smaller cuts too but decrease the time of course.
Brisket with Barbecue Sauce
Servings
8 Servings
Ingredients
- Whole brisket of beef about 10 pounds
- Salt and freshly ground black pepper to taste
- 2 onions sliced
- 2 stalks celery sliced
- 4 plum tomatoes coarsely chopped
- 2 tablespoons olive oil
- 1 small onion finely chopped
- 1 serrano pepper deseeded and chopped
- 2 cups ketchup
- 1/2 cup apricot jam
- 1/2 cup cold brewed coffee
- 1/4 cup honey or molasses
- 1/2 cup apple cider vinegar
- 2/3 cup brown sugar
- pinch of ground cloves
Instructions
- To make the brisket: Preheat the oven to 225 degrees. Place the meat in a large roasting pan and sprinkle with salt and pepper if desired. Scatter the onions, celery and tomatoes on top. Cover the pan tightly. Bake for 7-8 hours or until the meat is soft and tender. Remove the meat and vegetables. Puree the vegetables and pan juices to use for gravy over mashed potatoes (or noodles, other starches). Let the meat cool. Trim any large pieces of fat that have not melted. About a half hour before serving, remove the meat from the refrigerator and place it in a large roasting pan. Preheat the oven to 425 degrees. Slather some of the barbecue sauce over the meat and roast for about 15-20 minutes, turning the meat once and brushing it occasionally with more of the sauce (you will probably use a little more than half the amount of sauce). Slice and serve.
- To make the barbecue sauce: Pour the olive oil into a saucepan over medium heat. Add the onion and pepper and cook for about 2 minutes to soften them slightly. Add the ketchup, jam, coffee, honey, cider vinegar, brown sugar and cloves and stir to blend them. Bring the mixture to a boil, reduce the heat to a simmer and cook uncovered, stirring frequently, for 12-15 minutes or until thick. Makes about 2-1/2 cups
Hi, as i explained in your kichel blog, the Disqus Email-Change doesn’t work for me (so no eNotification).
Paul took the words out of my mouth, because I, too, usually get 3-4 pound cuts. But in addition, I have a consistent added problem. Namely, my oven is so narrow inside, only 16.5″ wall-to-wall, that I need to cook for much fewer hours, and I never know quite how long to cook various cuts of meat!
I think you are referring to the photo — it isn’t mine, so I’m not sure about the fat. I do put the fat side up.
Hi. I thought the fat side of the brisket would be on top when cooking it so the fat would melt down threw the meat. Help. Thanks. Bob
Enjoy!
The most important thing is to cook it at the low temperature, tightly covered. I make small briskets too. A 3-pounder should take about 3-1/2 hours. You can halve the sauce (or save it for beef ribs, chicken, more brisket, etc.) in the fridge for up to 2 weeks.
Thanks for the insight….
I see this recipe is for a 10lb brisket…. what if you are making only a 3lb brisket (small family!).
What changes should I be aware of, particularly with respect to cooking time?
Thanks!
I don’t bother searing because the crust gets brown and crispy when I roast it or broil or grill it with the BBQ sauce. No, don’t bbq sauce it until the last reheat. I think maybe you had another question? Enjoy!
Hi!
Looking forward to trying this. 3 questions- should I sear the meat first?
And also I don’t put the BBQ sauce on until it is reheated the 2nd time?
thanks so much!
I cook it fat side down. I am shopping for this recipe today. Definite for Passover.
do you cook the brisket fat saide up or down?
Hope you enjoyed it. It is one of our family favorites.
Cant wait to do this for shabbos tomorrow
Yes, can be done way ahead … In fact much better a day or so later! Chag Sameach.
I have been doing this for years, but Pesach preparations always leave me frazzled and nervous. A recipe that can be made well ahead is very helpful
I always put it in the oven overnight no matter if it is 7 pounds or 10. But if you do it during the day it will probably be tender in a little less time than it would for 10 pounds — maybe 6 hours.
What changes would I have to make for a 7 to 8 lb. brisket?
Check after 2-1/2 to 3 hours. Sould be done. Enjoy!
I want to make it for Shabbat but I have much smaller brisket, about 3 pounds. How long should I bake it?
Thanks.
So happy you liked it! It’s always a hit here too.
this was AMAZING and a HUGE hit
I’m so happy you like it. During the year I use orange marmalade and molasses.
Made this as written except I substituted kosher for Passover duck sauce for the jam and apple cider vinegar. Also, I cooked it overnight for about 8 hours. And I puréed the juices and veggies for gravy for another dish. Absolutely amazing!!! The BBQ sauce is delicious! So much better than the store bought. Thanks for an amazing recipe!
I’ll bet it does. That’s the whole point: low and slow no matter if it is fresh or pickled or what sauce you use. Second cut is so wonderful!
My friend got a Pickled Brisket 2nd cut…3.5 lbs. She said it only needs to be covered in a pot with water on a low degree for about 4 hrs since it already has its seasoning in the pickling . She turns it over halfway thru—She adds sauce over it after it’s sliced and reheated. She used sauce from the gravy of her chicken she bakes. It comes out delicious!
Absolutely! It’s the TIME and slow cooking that count, not the pot. I use a roasting pan with aluminum foil cover! I don’t have a crockpot large enough to hold a whole brisket!
Will it come out nice and soft cooked in a large deep covered pot, since I don’t have a Pesach crockpot?
I’ve never used white vinegar for this recipe but I don’t think it is a good idea — too harsh. There are a couple of white wine vinegars that are kosher for Passover and you can use that, or use half white vinegar and half apple cider. Apple cider vinegar is mild and lightly fruity.
Not a fan of Apple Cider Vinegar (and would want to make on Pesach). Can I use white vinegar instead?
Most recipes.use 350 degrees but I think it makes brisket hard and rubbery. The time in the recipe is for a large cut. The maximum I would cook it at if I needed to do it in less time is 275 degrees. A 3-4 pound chunk would probably take about 3-1/2 to 4 hours. Another hour for 5-6 pounder. I would do it a couple of days ahead, just to let it SLOW cook rather than do it at a high temp.
What temperature would you cook the Brisket if you were doing it during the day and you don’t have 7 hrs.– time wise……?