Grandma Boody’s Brisket

Chef Steven Sharad has made this Brisket recipe for our family for over 15 years. He was the Executive Chef at the University Club. Our family and friends have LOVED his recipe. I find it beautiful that he learned this recipe from his grandmother. It is truly made with love.

Serves 8-10

Ingredients

  • 1 beef brisket, 6-8 lbs
  • 2 tbsp vegetable oil
  • 1 pouch Kosher Lipton Onion Soup Mix
  • 2 small cans whole berry cranberry sauce
  • 3 cups water
  • ½ cup red wine (not sweet)
  • 3 large onions, rough chopped
  • 4 carrots, peeled and rough chopped
  • 1 head celery, rough chopped
  • salt and pepper to taste

Instructions

  1. Preheat oven to 350 degrees.
  2. Mix the water, onion soup mix and whole berry cranberry sauce together and set aside.
  3. Salt and pepper the brisket and sear in a large roasting pan in a little bit of vegetable oil until golden brown on both sides. Remove from pan and set aside.
  4. Add onions, celery and carrots to the same pan and sauté at a medium-low heat until the vegetables soften (about 10 minutes).
  5. Add the wine and simmer for another 3 to 4 minutes.
  6. Nestle the brisket back in the pan with the vegetables and add the onion soup mix, water & cranberry mixture to cover the brisket.
  7. Cover roasting pan tightly with aluminum foil and braise brisket in a 350 degree oven for about 3 hours. Check to see if the meat is tender by placing a fork in the thickest part of the meat and the fork will come out easy and the meat is tender.
  8. Remove the meat from the pan and reduce the liquid by a third. Puree the liquid and vegetables all together and check for seasoning. Add additional salt and pepper if needed.
  9. Slice the meat against the grain, add the sauce on top and serve with your favorite roasted vegetables.

Related Posts

Freedom Lamb I was inspired to make this recipe in order to celebrate the Food of Freedom as discussed in the Torah. Pesach is the ritual lamb sacrifice that the I...
Golden Chicken Soup (Goldena Yoich) Food equals love in my Family. My own ultimate expression of love is to make Chicken Soup. I have always made some for my friends whenever they are si...
Za’atar Roast Chicken A Jewish holiday table isn’t truly complete without a beautiful roast chicken dish. We wanted a recipe for our Hanukkah chicken that would be meaningf...
Bubbie’s Stuffed Cabbage A crowd-pleasing sweet, sour and savory marriage of ground meat, hearty cabbage, raisins and tomato. Stuffed Cabbage is perfect for Succot to celebrat...
“Lucky” Matzo Balls What would Chicken Soup be without Matzo Balls?! Some like them light; some make them heavy. In our family we call them sinkers versus floaters. We ar...

46 Comments

Monique ritter

It all looks great I have made some of those thank you ? for the recepie happy new year

Reply
Andy

we have not tried freezing it. it may get dry when you have to reheat it. if you try it, let us know how it turns out. thanks!

Reply
Terri

I’ve been freezing brisket every year for the past 25 years for my annual camping trip. I cook the brisket a few days before the trip. I slice the whole brisket and seal it with all the gravy in a double Ziploc bag (now I use a Food Saver). Then I freeze it until the day before my trip when I take it out of the freezer and let it defrost in the refrigerator. The morning I leave, I place it on top in my cooler so I can easily find it. After spending a few hours setting up my campsite, it is a delicious and easy dinner. I just cut open the bag and pour everything into a large pot to heat on my propane stove. No fuss, no bother. And only 1 pot to wash. The trick to freezing brisket is to slice it and freeze it in the gravy. I find when pre-sliced, the meat stays moist and juicy and does not dry out. Hint: I peel and cut potatoes and boil them. Drain them, let them cool, and put them in the same bag with the brisket before freezing. Everything comes out perfectly delicious.

Reply
Sheila

When you freeze brisket slices, make sure there is plenty of gravy to cover the meat. It will not dry out. Heat in microwave, covered with a lid or plastic wrap.

Reply
Grandma Barbra

You can always freeze cookedbridket. Just make sure you have lots of gravy to reheat it on. Have been freezing it for thirty years.

Reply
T Miles

I always like brisket better the second day!
You can then freeze brisket with gravy…reheats nicely.

Reply
Rita Kardon

Absolutely, you can freeze leftovers of this recipe. Although I rarely had any to freeze…my family wanted same dinner on next night.

Reply
Mark

It seems that this recipe requires a roasting pan that can also be used on a stovetop. What brand would you recommend ?

Reply
Andy

most roasting pans should be fine on the stovetop. just make sure it’s not too thin so the meat doesn’t burn. hope you enjoy the brisket!

Reply
Barbara Saricks

I love this website.It brings back so many memories for me .I am definitely going to try the brisket next weekend.I have used my mother’s recipe for years but this looks very good too.

Reply
Gianni Tassone

I look forward to following your preparation, and have done similar in the past. My question is regarding the Brisket, and that being whether you are using here simply a Fresh Brisket of Beef, or an actual Corned Beef Brisket. It can make such a world of difference when you now what to expect. Have always loved the prepared Corned Beef Brisket, but have come to appreciate the regular cut and the Texas Style Brisket preparation as well. Each can be wonderful unless you are pre-judging based upon your expectations for one or the other.

Reply
Sandra Kussin

I have been making almost this identical brisket for about 30 years!! I do not put cabbage in with it, put do add a couple of tsps of chrain. I use a 10 pound first cut brisket and yes, I do freeze it after I cool and then slice it.

Reply
Rita Kardon

The night before is okay. It’s always better the day after you cook it. 2 days later works, too.

Reply
Trudi Goodman

I love the recipes. How about some good veggie recipes for hummous and falafel? And chopped Israeli Salad and Cholent?

Reply
elaine

Another great thing to do that will help you serve the delicious roast is to cool it in the fridge overnight because it slices so much better then, rather that fighting with hot stringy meat.

Reply
Sharyn Fireman

Brisket junkie here; when Brisket is called for it is NOT corned! Corned is for Irish style corned beef and cabbage or sliced for a Deli sandwich.
A true Brisket is a tough piece of meat that needs Braising in liquid in a heavy pot or Slow cooker. I use an oval l’creuset which is enamel over cast iron with lid! Perfect!
This recipe is great! I use a cut up fennel for flavor with the onion soup/cranberry , etc! I do brown my Brisket first to brown it! Sometimes I make it w/o the cranberry and add a can of cream of Mushroom soup with the wine!

Reply
Carol Greco

I made this last week for Shabbat and it was so delicious. We have enjoyed several meals from it – nothing left to freeze. I have tried several brisket recipes and this one is the best one so far. My husband loved it and that is important to me.

Reply

Leave a Reply to sandy Cancel reply

Your email address will not be published. Required fields are marked *