Beef Brisket

Beef Brisket - The Lemon Bowl

Growing up in a blended Jewish and Christian family, I have had the pleasure of celebrating a wide variety of holidays from Christmas to Passover and everything in between. Today I am thrilled to share my Grandmother (Ema) Ljuba’s famous Beef Brisket recipe.

Do certain smells take you back in time to special moments in your life? From the minute I mixed the first ingredients, I was  immediately transported back in to my Ema’s kitchen in Berkeley, California.

The mouth-watering aroma that spills through the home while roasting this brisket should be bottled and sold.  In fact, it spread as quickly as the love, warmth and joy exudes from my Grandmother whenever you are around her.

Although we are miles apart, tonight she was right next to me in my kitchen.

Your fork is waiting.

5.0 from 2 reviews
Beef Brisket
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 16
  • 7-8 lb beef brisket
  • 2 bottles chili sauce
  • 2 envelopes onion soup mix
  • 2 cans beer
  • 12 carrots - peeled and cut in chunks
  • 12 medium Yukon potatoes - cut in chunks
  • 2 sliced onions
  • 32 oz whole peeled tomatoes - optional
  • 1 c red wine - optional
  1. Pre-heat oven to 350. Use a large roasting pan, ideally with a lid.
  2. Stir together chili sauce, onion soup mix and beer in the bottom of the roasting pan.
  3. Place brisket on top of the mixture along with the carrots.
  4. Cover with lid and roast 2 - 2¼ hours.
  5. Cool meat in pan (covered) until you can put the entire pan in the refridgerator overnight.
  6. The next morning remove the thick layer of congealed fat that has solidified on the surface of the meat. (The fat gives the gravy and meat wonderful flavor in the roasting process but then most of it is no longer needed!)
  7. Slice the cold brisket - against the grain - and place back in the gravy.
  8. At this point it can be put back into the fridge until you are ready to finish the roasting with the potatoes.
  9. When ready to roast add chunks of potatoes and the onions to the pot.
  10. If using tomatoes, add now as well as cup of red wine.
  11. Cover the pan and roast for another hour to an hour and a half.

Ready for a giveaway?!  Welcome to the first ever Jewish Holiday Blog Party, hosted by Jessie of Taste and Miriam of Overtime Cook, and sponsored by Kitchen Aid! As you may know, Rosh Hashanah, the Jewish New Year is coming up, and Jewish bloggers from all over the world are celebrating with all kinds of twists on traditional Rosh Hashanah foods.

To kick off the celebration, Levana Kirschenbaum is giving away a copy of her fabulous new book, The Whole Foods Kosher Kitchen to three lucky winners. To enter, leave a comment on this post. Limit one entry per reader per blog so click over to the other participating blogs below for your chance at additional entries! Giveaway ends 5 am eastern time on September 11th, 2012.

Prize is sponsored by Levana and available to readers from all blogs participating in the Rosh Hashanah Blog Party. Prize can only be shipped within the US. 

This is the first of hopefully many exciting Holiday Blog Parties, so if you would like to join in the fun, please email

Stop by and check out some of these amazing Rosh Hashanah themed recipes on the following blogs:

Challah and Bread:

Marlene of The Jewish Hostess made Apple Challah
Amanda of The Challah Blog made Pomegranate Challah
Shelly of The Kosher Home made Apple, Honey and Pomegranate Challah!

Sides, Salads and Starters: 

Sarah of Food, Words, Photos made Tzimmes (Rosh Hashanah Carrots)
Tali of More Quiche, Please made Roasted Beets and Butternut Squash
Roberta and Lois of Kosher Eye made Simanim Salad
Chanie of Busy In Brooklyn made Pomegranate Coleslaw
Rivki of Life in the Married Lane made Super Salad
Hannah of Cooking Manager made Beets Marinated with Ginger and Garlic
Sina of The Kosher Spoon made Pomegranate, Almond and Raisin Couscous
Hindy of Confident Cook-Hesitant Baker made Warm Roasted Beets with Farro
Sarah of Kosher Street made Sweet Potato Apple Tzimmes

Main Dishes:

Samantha of The Little Ferraro Kitchen made Chicken with Dates
Michele of Kosher Treif Cooking made Coconut Chicken Strips with two dipping sauces
Melinda of Kitchen Tested made Key Lime Glazed Duck
Stephanie and Jessica of The Kosher Foodies made Chicken Braised in Pomegranate
Estee of Anyone Interested? made Easy Breazy 5 Minute Brisket

Desserts and Drinks:

Miriam of Overtime Cook made Mini Apples and Honey Tarts
Susan of The Girl in the Little Red Kitchen made Honey Caramel Apple Galette
Amy of What Jew Wanna Eat made an Apple and Honey Cocktail
Nick of The Baking Process made Apple and Date Honey Squares
Lisa of The Monday Morning Cooking Club made Honey Chiffon Cake and Traditional Honey Cake
Leah of Cook Kosher made Pomegranate Ice Cream
Nossi of The Kosher Gastronome made Non-dairy Key Lime Cheesecake Bar with Key Lime Caramel


  1. says

    Brisket is one of my most favorite foods for Rosh Hashanah. I can’t imagine RH without it. Thanks so much for sharing this great recipe. I’m adding it to my menu.

  2. says

    Lovely post, Liz. I am going to try this brisket recipe. Your Ema is such a pretty woman, and a young grandma! I am going to visit these blogs to check out some yummy recioes. xo

  3. says

    I am Catholic and my husband is Jewish, so I have learned a lot about Jewish cooking over the years. I love coming up with menus over the holidays, trying new recipes. What a great cookbook!

    And I loved this post and your references to your grandma… :)

  4. says

    I have been in the market for a new brisket recipe!!! I haven’t had GOOD brisket since I don’t even know when. (And it’s sad because I have a grass-fed one in my freezer calling to me and I have been too chicken to try to cook it for fear of ruining it!!). Thanks for sharing your bubbie’s recipe!

  5. Sarah Rinah says

    I will have to try this. I think my husband will really enjoy the addition of the chili sauce in particular! Shana Tova!

  6. Jody says

    Looks great..what kind of beer do you suggest..dark, stout or lighter? My family will be suprised that I’m not going to make the traditional onion soup recipie. Thanks!!

  7. Kathryn McMillan says

    This looks delicious and I am starting it tonight. I noticed that in the list of ingredients you have onions listed, but in the instructions you don’t tell us when to add them. do they go in with the carrots for the first roasting or in with the potatoes for the second roasting?

    • Liz DellaCroce says

      My apologies – you add them when you add the potatoes. Forgive me for the delay, I was out of town when you commented. How did the brisket turn out??

  8. Laura says

    Hi, this sounds and looks amazing! Can you tell me which chili sauce you use? And how many oz or ml is it in case I can’t get that brand? Thanks!


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: