Passed down to share from my Bubbe, Ema Ljuba, this famous Beef Brisket recipe gets it’s extra flavor from Onion Soup Mix and is sure to please any crowd!

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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. Not to be mistaken with the Texas smoked brisket, this recipe tends to go alongside my Matzo Ball soup recipe and carrot salad with honey vinegarette. It’s a classic dish that we normally it’s serve over the Jewish High Holidays such as Rosh Hashanah, Hanukkah, or Passover.

Why You’ll Love This Brisket

The recipe can be easily customized to your preferences.
It is perfect for holidays, and for special occasions.
It’s so tender and full of flavor, you’ll keep coming back for more!

Ingredients

There are quite a few variations out there. The amazing part is that whatever you use will be sure to add wonderful aromas to your home. The most popular ingredients for beef brisket out there are:

Vegetables like carrots, potatoes or canned tomatoes
Vinegar to add some sourness to the dish. This could be a vinegar-based BBQ sauce, or red or white wine vinegar.
Wines. Red wine in this recipe is optional but you could easily replace that with Coke, beef broth, or a dry white wine.
Seasonings like thyme, onion mixes, or oregano

How to Make Beef Brisket with Onion Soup Mix

Adding onion soup mix to chili sauce in the bottom of a roasting pan.

Step 1. Add the chili sauce and onion soup mix into a large roasting pan.

Pouring beef into roasting pan with soup mix and chili sauce.

Step 2. Pour in the beer over the top.

Mixing together sauce for brisket in the bottom of a roasting pan.

Step 3. Mix and stir together until fully combined into a sauce. Place the brisket and carrots on top and cover, roast for 2 hours at 350.

Step 4. Cool the meat in the pan, and put the whole thing in the fridge over night. In the morning, removed any congealed fat and slice your brisket against the grain.

Cutting Yukon gold potatoes into chunks.

Step 5. Cut your potatoes and onion, along with any other veggies you want to add.

Brisket, potatoes, onion, and tomatoes added to roasting dish.

Step 6. Place the sliced brisket back in the pan with the gravy, and add the potatoes, onions, and peeled potatoes. Season with salt and black pepper to taste.

Tossing ingredients for beef brisket in the sauce in the pan.

Step 7. Add the red wine, then toss together.

Beef brisket in roasting pan covered in foil in the oven.

Step 8. Cover and throw back in the oven at 350 for 1.5 hours. If your roasting pan doesn’t have a lid, foil will work just fine.

Cooked beef brisket with vegetables and garnished with fresh herbs.

You’ll know your beef brisket is done when it’s reached a temperature of around 200 on a meat thermometer. I like to garnish with fresh parsley or cilantro before serving. Enjoy your Beef Brisket with Onion Soup Mix!

Frequently Asked Questions

What is brisket?

It’s really ‘Beef Brisket’. It’s a large cut of meat from the lower chest (breast) of the cow. When cooked properly it can have the perfect amount of flavor and tenderness.

What is the best method for cooking brisket?

An extremely popular way is the Texan way, to smoke it or cook it on the grill. But I love braising it low and slow in the oven.

Should beef brisket be covered or uncovered?

It depends on how you are cooking it, but usually you will cook it covered for part of the cook time, to prevent it from drying out.

Roasting pan full of cooked beef brisket, potatoes, carrots, and garnished with fresh herbs.

More Holiday Favorites

Did you try this brisket and love it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.

I’d love for you to try my Ema Ljuba’s brisket for Passover or Hanukkah, but even if you don’t celebrate Jewish holidays, I’m sure you’ll love it!

Your fork is waiting.