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Traditional Sweet Brisket

This is the best brisket you will ever taste. No matter who comes for dinner, they always make sure that I'll be making this brisket. It is a very traditional dish for Rosh Hashanah and Passover but it certainly is a winner any time of the year for anyone who loves very tender beef.
Course: Main Dish
Cuisine: Kosher
Diet: Kosher
Keyword: paleo
Servings: 10 servings
Author: Leslie Ostrow


  • 4 lbs flat cut brisket
  • 1 large onion sliced
  • 4 large carrots peeled and cut into 2-inch pieces
  • 2 Pealed Potatoes cut into 2-inch pieces
  • 2 14 oz large cans crushed tomatoes
  • 1 cup prunes without Pits
  • 1 clove garlic minced
  • 1 tablespoon salt


  • Preheat oven to 325
  • Sear the brisket in oil (not olive oil) for 2 minutes on each side
  • Brown onions in the same oil
  • Put the brisket into a large roasting pan, or dutch oven, fat side up
  • Cover with the onions
  • Place carrots, potatoes, and prunes around the brisket
  • Cover the brisket with the crushed tomatoes. If they don’t fully cover the brisket, add water.
  • Cover the roasting pan tightly with aluminum foil.
  • (These last two steps are the most important for the brisket to come out tender and not dried out!)
  • Bake for 4-6 hours until very tender. Don’t peek until at least 4 hours!
  • Remove the brisket from the pan. Let cool completely.
  • Remove fat. Slice brisket against the grain. Season each slice with a little garlic salt.
  • Place in a casserole dish.
  • De-fat the sauce and pour it over the brisket. Serve the potatoes, carrots, and prunes on the side.


  • Barbecue Brisket
  • Same recipe except: don’t add prunes. Only use 1 can of crushed tomatoes. Mix it with 2 bottles of barbecue sauce. Make sure the brisket is covered completely with sauce!

Barbecue Brisket

  • Same recipe, no prunes. Make my mole sauce, mix with 1 large can of crushed tomatoes and cover the brisket with it. Make sure the brisket is covered completely with sauce!

Mole Sauce

  • 3 Tablespoons unsweetened cocoa powder
  • 1 teaspoon chipotle powder (or more if you are brave)
  • 2 teaspoons garlic salt
  • 1 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 2 cans (14.5 oz each) fire-roasted tomatoes
  • 1/2 cup chicken or beef broth
  • mix it all together and cook for 20 minutes