This brisket must be made at least the night before for soft, tender, melt-in-your-mouth meat. Better yet, make it easy on yourself and make it now – freeze it for fabulous fall-apart brisket.

  • 8-10 SERVINGS


For Sauce

  • 1 to 2 tablespoons olive oil
  • 3 large onions, thinly sliced
  • 6 cloves garlic, chopped
  • 3 1/2 cups ketchup
  • 1 tablespoon hot pepper flakes
  • 1/2 cup light brown sugar, packed
  • 1/4 cup soy sauce
  • 1/4 cup dry red wine
  • 1/4 cup bottled BBQ sauce, such as Gold’s BBQ Sauce
  • Freshly ground black pepper

For Brisket

  • 1 to 2 tablespoons olive oil
  • Kosher salt Freshly ground
  • 1 (4 to 5) pound brisket
  • 1/4 cup wine


Preheat oven to 350°F.

To prepare the sauce, heat the olive oil in a medium saucepan over medium heat. Cook and stir onions until soft and translucent, about 5 minutes. Add garlic and sauté until fragrant about 1 minute, careful not to burn.  Add ketchup, hot pepper flakes, sugar, soy sauce, BBQ sauce,
and black pepper. Mix until combined and simmering.  When sauce reaches a thick but pourable consistency and just begins to bubble, remove from heat and set aside.

To prepare the brisket, heat olive oil in a Dutch oven or large heavy-bottomed pan over medium heat. Sprinkle the brisket with salt and pepper and sear 3 to 5 minutes per side or until nicely browned. Pour wine in pan and cook for two minutes. Pour sauce all over brisket and bake covered for 2 hours.

When it is completely cooled, slice against the grain into thin slices. Allowing the meat to cool or even refrigerating and slicing it the next day will prevent the brisket from shredding when sliced and will yield nice uniform thin slices. Submerge the slices in the sauce, cover and
refrigerate or freeze until ready to serve. Before serving, bring to room temperature and reheat, covered, in a 350°F oven until piping hot.

Alternate Serving Suggestion: For Pulled BBQ Brisket Sandwiches, don’t slice the brisket. allow to cool completely and then cover and refrigerate or freeze until reheating and serving as per the directions above. Just before serving use two forks to pull or shred the meat and
then stuff your favorite sandwich bread with the pulled brisket and top with avocado slices and/or Rainbow Coleslaw. with Jamie Geller is the No. 1 kosher food and recipe website, featuring more than 7,000 recipes from Geller, kosher chefs, food bloggers and community members.  The award-winning companion print magazine, published bimonthly, is revolutionizing the way people think about kosher. 

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