Some meals stay with you long after the plates are cleared. This one certainly did.
I had a wonderful Succah luncheon at my dear friends Koby and Rivka’s home. Rivka is one of those rare cooks who can take a traditional favorite and make it completely new while keeping its soul intact. She created this BBQ Brisket with Potato Gnocchi. A dish that somehow balances the deep, smoky warmth of slow-cooked brisket with the light, pillowy comfort of homemade gnocchi. The contrasting textures of the meat and dumplings make a delightful combination, both rich and soft, hearty and delicate.
It’s the kind of dish that invites both patience and love. The brisket slow cooks for 24 hours, filling the home with a rich aroma that deepens with every passing hour. The gnocchi, made from simple potatoes, becomes the perfect vessel to soak up all those delicious juices. It’s the ultimate ‘make ahead’ meal, ideal for Shabbat, Succot, or any warm family gathering.
As Rivka said with a smile, ‘If you start this brisket today, you’ll be blessed with flavor tomorrow.’
Recipe Card: Mise en Place
Here’s your digital mise en place, a snapshot of every ingredient, ready to transform into a soulful meal.
BBQ Brisket with Potato Gnocchi Recipe
Serves: 6–8
Prep Time: 1 hour
Cook Time: 24 hours (slow cooker)
Total Time: ~25 hours
Ingredients
For the Brisket:
- 4–5 lb beef brisket (flat cut, trimmed of excess fat)
- 2 tbsp olive oil
- 2 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp chili powder
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 cup BBQ sauce (plus extra for serving)
- 1 cup beef broth
- ½ cup honey
- ½ cup red wine (Cabernet Sauvignon or Merlot work beautifully)
- 1 medium onion, sliced
- 3 garlic cloves, smashed
For the Potato Gnocchi:
- 2 lbs russet potatoes (about 3 large)
- 1½ cups all-purpose flour (plus extra for dusting)
- 1 large egg, beaten
- 1 tsp kosher salt
Instructions
Prepare and Sear the Brisket
- Pat the brisket dry and coat evenly with the spice mix of paprika, garlic powder, onion powder, chili powder, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear brisket for 4–5 minutes per side until browned and caramelized.
- Place onions and garlic at the bottom of a slow cooker. Add the seared brisket, beef broth, BBQ sauce, honey, and red wine.
- Cover and cook on low for 24 hours, until fork tender.
Shred the Brisket
- Remove brisket from the slow cooker and shred using two forks.
- Return to the cooker with its juices and onions. Add an extra ½ cup BBQ sauce if desired. Keep warm.
Make the Potato Gnocchi
- Boil whole, unpeeled potatoes in salted water for 25–30 minutes until tender. Drain, peel, and mash until smooth.
- On a clean surface, mix potatoes with salt, flour, and egg. Knead gently into a soft dough.
- Roll into ropes about ¾ inch thick, cut into 1-inch pieces, and shape on a gnocchi board or with fork tines.
- Cook gnocchi in boiling salted water until they float (1–2 minutes). Remove with a slotted spoon.
Combine and Serve
- Gently stir cooked gnocchi into the shredded brisket one hour before serving.
- Cover and cook on low for 1 hour, allowing flavors to meld.
- Serve in shallow bowls with extra BBQ sauce and a drizzle of honey for shine. Garnish with parsley or green onions.
Shabbat Make-Ahead Plan
To prepare this dish in a way that’s fully kosher for Shabbat, all cooking must be completed before the candle lighting. This recipe works beautifully because it can be made in stages and kept warm without additional cooking.
• Thursday: Shape the gnocchi and freeze them on trays.
• Friday: Boil the frozen gnocchi, then mix them into the brisket and sauce. Keep the combined dish on a warm setting.
• Shabbat: Leave the slow cooker or warming drawer on low so the food stays hot, not cooking only warming.
This method follows the principles of *shehiyah* (leaving food on heat before Shabbat) and avoids *bishul* (cooking). Because the food is fully cooked before Shabbat, warming it is permitted. Avoid stirring or adding cold liquid once Shabbat begins.
The result is a delicious, tender meal that tastes freshly made, perfect for a Shabbat meal.
Flavor Notes
The honey adds a touch of sweetness that balances the BBQ’s smoky depth, while the red wine brings body and a velvety finish. Together, they elevate this classic into something both soulful and sophisticated.
A Taste of Home and Heart
In every family, there’s a recipe that becomes a bridge: between generations, between traditions, between people. For me, this one reminds me of that Succah afternoon, surrounded by friends, warmth, and laughter under the open sky.
Whether you serve it for Shabbat, a holiday meal, or just a cozy weekend dinner, may it fill your home with the same comfort and blessing it brought to mine.
