Recipe: Tangy brisket

Serves 6


My mother has made this brisket for as long as I can remember and serves it every Passover with tzimmes and potato cake. For me it's nostalgic comfort food.

The recipe was passed down to her from my grandmother on my father's side – also an outstanding cook in her day.

At Made in Camden we serve it with grilled polenta, pan-burst cherry tomatoes and grilled spring onion with fresh chopped parsley and a drizzle of olive oil.

Serves 6


● 1.5kg brisket, rolled and tied
● 50ml olive oil
● 2 onions, sliced
● 2 garlic cloves, finely chopped
● 300ml water
● 300ml tomato ketchup
● 135ml white wine vinegar
● 160g brown sugar
● Salt and pepper


● Preheat oven to fan 180C.
● Season the brisket.
● Heat the oil in a large ovenproof lidded casserole dish and brown the brisket on both sides over a high heat. Remove from the pan and set aside.
● In the same pan, add the sliced onions and garlic and cook over a medium heat for 3-5 minutes until just softened.
● Stir in the water, ketchup, vinegar, brown sugar and salt, turn up the heat slightly, and bring to a gentle simmer.
● Return the brisket to the pan and cover with the lid. Transfer to the oven and cook until tender (approx 3-4 hours), turning about every 45 minutes.
● Remove and allow to cool before slicing the meat against the grain. Place brisket slices on platter and pour gravy on top.
● Cover and, ideally, refrigerate overnight before reheating.

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