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!
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.
Beef Brisket with Onion Soup Mix
Ingredients
- 7-8 lb beef brisket
- 2 bottles chili sauce
- 2 envelopes onion soup mix
- 2 cans beer
- 12 carrots peeled and cut chunks
- 12 medium Yukon potatoes cut chunks
- 2 sliced onions
- 32 oz whole peeled tomatoes optional
- 1 cup red wine optional
Instructions
- 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.
Photography by Alejandro Photography // Recipe by The Lemon Bowl
Take a look at my Pinterest board for more great recipes!
Please explain the “12 in” amount for the carrots and potatoes. Is it 12 of each. Or is the “in” inches?
Apologies for that – type-o. 12 carrots cut in chunks. :)
Does this recipe mildly hot or moderately hot because of the chili sauce?
It’s not hot at all -the chili sauce is sweet. :)
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!
We use Heinz Chili sauce in the 12 ounce size! Let me know what you think!
Ljuba is a queen among women!
I couldn’t agree more!!
Ljuba Is a queen among women!
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?
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??
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!!
Great question! I would reccomend a nice Fall ale. We’ve been enjoying it with pumpkin lager but any medium-bodied beer would be great.
I will have to try this. I think my husband will really enjoy the addition of the chili sauce in particular! Shana Tova!
The chili sauce makes it!! Happy Holidays!! Let me know what you think!
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!
Thank you so much – this is the perfect recipe for your brisket in the freezer!!! Enjoy!!
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… :)
So funny- my hubby is Catholic and I was raised Jewish. Isn’t it fun having double holidays?? :-)
Recipes look so inviting ….can’t wait to try a couple.
Thanks so much Arlene – glad you found me!
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
Thank you so much – isn’t she gorgeous? Appreciate your nice words!
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.
I feel the same way!! In fact, the same goes for Passover! Please let me know what you think if you make it!
Beautiful classic brisket!!
Thank you so much!!! It was so good. :)
So happy to discover your blog! Great recipe – you can never have to many tried & true brisket recipes!!
Looking forward to following your food!
:)Sarah @www.thepatchkeprincess.com & http://www.kosherstreet.com
So glad to have discovered your as well! Thanks for saying hi!!
yes. Just. yes.
I love that every Grandma has their own version of Brisket lol. Your grandmother is beautiful! Happy New Year Liz! :)
I know!! It’s the best. :-) Happy New Year to you as well!!
I can’t wait to try this. I’m glad you braved brisket first! :) Thank you so much for participating!
It is so much easier than I expected!! Please give it a try and let me know what you think!!