My Grandmother’s (Ema) Ljuba’s famous Beef Brisket recipe is sure to please any crowd!
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.
- 7-8 lb beef brisket
- 2 bottles chili sauce
- 2 envelopes onion soup mix
- 2 cans beer
- 12 in carrots peeled and cut chunks
- 12 in medium Yukon potatoes cut chunks
- 2 sliced onions
- 32 oz whole peeled tomatoes optional
- 1 c red wine optional
Pre-heat oven to 350. Use a large roasting pan, ideally with a lid.
Stir together chili sauce, onion soup mix and beer in the bottom of the roasting pan.
Place brisket on top of the mixture along with the carrots.
Cover with lid and roast 2 - 2 1/4 hours.
Cool meat in pan (covered) until you can put the entire pan in the refrigerator overnight.
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!)
Slice the cold brisket - against the grain - and place back in the gravy.
At this point it can be put back into the fridge until you are ready to finish the roasting with the potatoes.
When ready to roast add chunks of potatoes and the onions to the pot.
If using tomatoes, add now as well as cup of red wine.
Cover the pan and roast for another hour to an hour and a half.
Stop by and check out some of these amazing Rosh Hashanah themed recipes on the following blogs:
Challah and Bread:
Sides, Salads and Starters:
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
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
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
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