Just Around Our Table

Bubbe Rebeca's Shabbat Brisket

An easy make-ahead brisket that is perfect for busy families.

Prep30 min prep

Cookovernight rest, 6 hr cook

Total30 min prep, overnight rest, 6 hr cook

Serves10-12

Ingredients

6-pound brisket
2 onions, julienned
1 jar barbecue sauce, your favorite brand
1 jar water, using the empty barbecue sauce jar to measure
2 tablespoons vegetable Osem consomme
White pepper, to taste
Roasted garlic powder, or regular garlic powder
Small potatoes
2 cups baby carrots

Method

01
Thursday Night
02
Heat a large skillet over medium heat.
03
Add the sliced onions and cook until they are soft and beautifully caramelized.
04
Remove the onions and set them aside.
05
In the same pan, sear the brisket on all sides until nicely browned.
06
Place the brisket into a large baking dish or Pyrex.
07
Spread the caramelized onions over the top.
08
Make the Sauce
09
In a bowl, whisk together the barbecue sauce, one jar of water, vegetable Osem consomme, white pepper, and roasted garlic powder.
10
Pour the sauce evenly over the brisket.
11
Cover tightly and refrigerate overnight.
12
Friday Morning
13
Preheat the oven to 350°F (175°C).
14
Bake the covered brisket for 6 hours.
15
Two Hours Before It Is Done
16
Add the small potatoes and baby carrots directly to the baking dish.
17
Cover again and continue baking until the vegetables are tender and the brisket is fork-tender.
18
Finish & Serve
19
Remove the brisket from the oven and let it rest for about 20 minutes.
20
Slice the brisket against the grain.
21
Return the sliced brisket to the sauce with the potatoes and carrots.
22
Serve warm with plenty of the delicious sauce spooned over the top.
23
Make It Your Own
24
Add mushrooms during the last two hours of cooking.
25
Substitute sweet potatoes for a sweeter twist.
26
Add fresh rosemary or thyme for extra flavor.
27
Serve over mashed potatoes or rice if you prefer.

Rebeca’s notes

An easy make-ahead brisket that is perfect for busy families. Perfect for Shabbat, minimal hands-on work, tender and juicy every time, and one pan feeds a crowd. This is one of my favorite Shabbat meals because almost all the work is done the night before. On Thursday evening, I caramelize the onions, sear the brisket, mix the sauce, and let everything rest overnight in the refrigerator. Friday morning, I simply place it in the oven and let it slowly cook while I go about my day. By dinner, the brisket is incredibly tender, the vegetables have absorbed all the flavor, and it tastes like I spent the entire day cooking. The best part? My kids absolutely devour it. Busy Mom Tips: prep everything Thursday night; let the brisket marinate overnight for even more flavor; slice after it rests so it stays juicy; leftovers make incredible sandwiches the next day. Tradition: Ashkenazi Family Favorite. Cuisine: Jewish Comfort Food. Perfect for Shabbat, Yom Tov, family gatherings, holiday dinner, and make-ahead meals.