Judith Ginsburg’s Jewish Brisket
Created by dienia b on May 27, 2025
- Servings: 12
- Prep Time: 1d
- Cook Time: 6h
- Recipe #44656
Ingredients
- 6 pounds beef brisket
- 1 teaspoon kosher salt
- 1 teaspoon pepper
- 2 tablespoons paprika
- 2 tablespoons garlic powder
- Veggies
- 1 pound carrots, peeled, cut into chunks
- 2 pounds onions, cut into large chunks
- 8 garlic cloves, coarsely chopped
- 1/2 cup water, or beef stock
- Sauce
- 15 ounces tomato soup, condensed (1 can)
- 1/2 cup water
- 1 cup ketchup
- 2 tablespoons brown sugar, packed
- 1 tablespoon white vinegar
How to Make
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Step 1: Preheat the oven to 350 degrees F.
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Step 2: Rub the brisket generously with salt, pepper, paprika, and garlic powder.
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Step 3: Place it in a covered roasting pan with the carrots, onions, garlic, and 1/2 cup of water.
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Step 4: Cover and roast until fork tender, about 4 hours, checking on the brisket every hour to see if additional water is needed to prevent the meat from scorching.
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Step 5: When the meat is done, remove it from the roasting pan and thinly slice it against the grain.
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Step 6: Sauce: stir into the pan the can of soup, 1/2 cup water to rinse the can, ketchup, brown sugar, and vinegar. Place the brisket slices back into the sauce.
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Step 7: You heat the sliced beef and sauce and let the brisket soak overnight in the fridge.
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Step 8: Reheat.
Nutritional Facts
- Serving Size: 1 (400.7 g)
- Calories 703.2
- Total Fat - 46.6 g
- Saturated Fat - 15.7 g
- Cholesterol - 234.9 mg
- Sodium - 2884.5 mg
- Total Carbohydrate - 17.6 g
- Dietary Fiber - 1.9 g
- Sugars - 10.7 g
- Protein - 50.8 g
- Calcium - 106.7 mg
- Iron - 4.9 mg
- Vitamin C - 5.4 mg
- Thiamin - 0.1 mg