Grandma Boody’s Brisket

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


  • 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


  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.


Monique ritter

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


I can’t be bothered with all this nonsense. Either you do or do not send recipes.


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

Anita percudanii

Can you freeze the brisket if you have leftover please reply


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!


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!


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.

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.

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.

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.


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.


In making brisket for Fri night. Is it better to prepare Wed night or Thurs night?

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.

T Miles

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


a head of celery is what you buy in the grocery store with all the stalks attached

Trudi Goodman

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


Just curious. The ingredient list doesn’t mention “broth” but the recipe says to “add the broth and cranberry mixture” in Step 6. Did I miss something? Looking forward to making this for Passover. Thanks.

Karen Sherman

I totally agree about liking it better the second day.

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.

Rita Kardon

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


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.

wendy epstein

OMG this brisket recipe tastes AMAZING! Will definitely make it again.

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!

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.


Yes you can freeze, but freeze slices in the leftover sauce and freeze. Defrost and reheat in micro Or covered in the oven. If there’s no sauce left, make a gravy , put sliced beef in and freeze.

Simone levy

You can freeze it. Thaw to serve to room temp. Thin the gravy, boil the gravy, then pour it on the room temp brisket and serve right away. Do not reheat the meat. Can be repeated.


I make brisket a few times a year. Question 1 will the taste be altered too much if wine. Not used? Possibly subbing in grape juice. Allergic to fermenting
2 my husband sodium restricted is the sauce overly salty? Hank you

Breaking Matzo

The Lipton Onion soup mix has a good amount of sodium so perhaps reduce the amount and do not add any additional salt.

Breaking Matzo

I think it’s best if the brisket is roasted, laying flat.


Can the William Sonoma roasting pan go on top of the stove when I am making my brisket before I put in the oven ?

Breaking Matzo

Yes. The roasting pan can go on the stove top, but be careful as the handles will become very hot if you’re searing your brisket in it!


I made this and it was delicious! My question was with the sauce, it says reduce by a 3rd, I skipped that because there wasn’t much liquid in the pan. I puréed what was in the pan but it came out too thick…should I have added some red wine to the pan and reduced and then puréed?

Michael Ellsworth

Thanks this is the basically the same way I prepare it myself… It’s delicious


Thanks, Now that it’s just three of us, I have tons of leftovers. Glad to know I can freeze and it stays nice. Sholom

Mark David Loveland

Writing to thank you, so very very much, for sharing your family’s traditions with us ….. It was delicious and drew raves for second portions …. Again, so very much thank you …. Chag Chanukoh Sameach.

evelyn griger

This would probably be good cooking in a crockpot….I make a lot of roasts…comes out great!

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