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Julie Weisman


In my family this has always been the “holiday” brisket. I make it pretty frequently now, even when it’s not a holiday, because my family likes it the most of all the different briskets.




1 flat cut brisket, about 4 pounds
salt, pepper, garlic powder, paprika
2 onions, diced
1 cup sherry (not cream shery)
1 cup light brown sugar, not packed


Season the brisket with salt, pepper, garlic powder, and paprika. Cook uncovered at 350 degrees for 2 hours.


Add the onions, sugar, and sherry to the pan with the meat. Stir to combine. Cover tightly and cook for 2 more hours. DO NOT PEEK.


Take the meat out of the gravy and let it cool. It is really good to make this in advance, because the meat is easier to cut when cool.


I strain the gravy (my family does not like the pieces of onions) and put it in the fridge to cool. Some fat will come to the top and you can easily take it off, so you do not have greasy gravy.


Cut the meat in thin slices, put it in the pan, and pour on the gravy. Cover and heat.


Two thoughts:

When you reheat the brisket to serve, do it in a nice oven-to-table dish so that you do not have to clean two dishes after the meal.

After slicing the brisket, you can place it and the gravy in a freezer-to-oven container (foil pan or pyrex dish) and freeze up to several months. Then you can put it right into the oven to heat and serve.


Julie Weisman works for ShalomBoston.com and comes from a family of great cooks.

Brisket in Wine


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