I always hesitate to call any recipe the “World’s Best” something because I know that everyone has their own opinions on what makes something the ideal. But for this brisket I am willing to go out on a ledge and say that everyone I know who has tasted this brisket tells me that it is the best brisket they every had. Countless people have asked for the recipe, and my kids don’t know that brisket can come any other way since it seems like a waste to make any other recipe. It is just that good.
My kids call this “grandpa’s brisket” because he is the one who often makes this, but it actually is my maternal grandmother’s recipe. I make it too, but the kids will always refer it as “grandpa’s brisket” and that is fine with me. This brisket is full of nostalgia for me and I love that my kids feel the same way. It was the thought of this brisket that kept me from turning vegetarian the year I went to summer camp and everyone else in my bunk decided they would no longer eat meat. It is this brisket that was the only meat my son would eat during his phase of not liking any meat or poultry. I could go on and on, because it is the brisket that dreams are made of.
The meat is melt in your mouth tender, and the sauce is so good that once the meat is gone we serve any leftover sauce over mashed cauliflower or potatoes, we don’t want to waste a drop. The flavor comes from a huge amount of onions that slowly caramelize as the brisket cooks, yielding a rich flavor that just can’t be matched.
Even better, this brisket is wonderful made ahead and frozen. It is great to have on hand for a Shabbat I don’t have time to cook or if someone needs a meal at the last minute. I make it in huge quantities and then freeze it in 8×8 pans which is the perfect amount for a meal of 6-8 people.
Trust me, you should make this brisket, you won’t regret it.
- Yield : 6-8 people
- center cut brisket - 3-4 pounds
- olive oil - 1/2 cup
- red wine vinegar - 2 tablespoons
- dried oregano - 1 teaspoon
- dried thyme - 1 teaspoon
- garlic - 6 cloves
- onions - 2 large, sliced into thick rings
- tomato sauce - 1 (28 oz) jar
- apple cider vinegar - 1 tablespoon
- coconut sugar - 3 tablespoons
- maneschwitz wine - 1/4 cup (2 oz)
Combine the oil, red wine vinegar, garlic, oregano, and thyme in a resealable bag that is large enough to fit the brisket. Place the brisket in the marinade and marinate it overnight.
Remove brisket from marinade and place in a roasting pan that is as close to the size of the brisket as possible. Cover the top of the brisket completely with a layer of onion slices. The layer of onions should be about on inch thick and should completely cover the brisket. Mix the sauce, apple cider vinegar, coconut sugar, and wine and pour the sauce over the brisket.
Bake at 350 for approximately 5 hours, until the meat is completely tender. The top of the onions may look blackened, that is ok.
Let the brisket cool. Scrape the onions and sauce off the brisket into a large bowl. Transfer the brisket to a large cutting board and slice the brisket against the grain. (This is important, because slicing against the grain gives the brisket the melt-in-your-mouth tenderness by breaking up any tough fibers in the meat.)
Put the sauce and onions in a food processor and process until smooth. This can also be done in the bowl using an immersion blender.
Place the sliced brisket back in the pan, and pour the sauce back over it. Reheat before serving.
(Can be made two days ahead, or frozen for up to 6 months)