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Home » Storied Recipes

Jewish Brisket Recipe (Slow Cooker and Oven Instructions)

Last Modified: Apr 19, 2025 · This post may contain affiliate links

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Welcome to The Storied Recipe, a podcast about food, culture, and love.

My podcast guest Marissa Wojcik crowd-sourced this classic Jewish Brisket Recipe from 7 Jewish grandmothers - her own plus those of 6 friends. Moist and tender, sweet and sour, it's the perfect traditional Jewish-style brisket for your holiday dinner! As you make it, I invite you to listen to The Passover Episode with Challah Champ Marissa Wojcik.

Slow cooker Jewish brisket on blue serving platter with Kosher wine and carrots

Looking for the best Jewish Beef Brisket recipe? - One just like your grandmother used to make?

Marissa crowdsourced this recipe from 7 Jewish grandmothers and found two things: First, everyone's "secret family recipe" was almost identical (it's a great story, listen to it here). Second, she learned that cooking a brisket in the slow cooker is almost identical to cooking it in the oven – except maybe even better.

The truth is, with the right preparation, both appliances use the same cooking method: braising the meat in a delicious sweet and sour sauce.

Whether you prefer a Crock Pot or the oven, I’ve included instructions for both!

closeup overhead shot of perfectly cooked Jewish brisket for Passover thickly sliced in sweet and sour sauce with perfectly glazed rings of onions on top

What To Expect (Flavor & Texture)

Texture:

A proper Jewish brisket will be fork tender AND moist. This outcome depends on several things:

  • Cook the brisket very, very slowly. I recommend starting *well* in advance of serving time (10 hours, to be safe, although you could make this recipe in as little as 4.)
  • Choose a cut with adequate fat. (Lots of details on this below!)
  • Rest the brisket before slicing, to allow the muscle fibers to reabsorb some liquid.
  • Serve the brisket in its own delicious braising sauce.

Flavor:

In addition to that rich beefy flavor, the sweet and sour "gravy" is made with very simple ingredients: Heinz chili sauce, sweet onions, salt, black pepper, and chili powder.

horizontal image of Jewish passover brisket thickly sliced on blue platter with parsley garnish

What is a brisket & What is the best cut?

Brisket means “breast”. So, brisket is a cut of beef from the breast of the cow. It's found on the underside of the cow, between its forelegs. This part of the cow is worked with every step it takes. Therefore, the brisket contains tough, strong muscle fibers and cartilage.

Which cut should I choose?

  • A brisket has two parts (and, somewhat confusingly, each part has two names).
  • The point cut – also called the second cut – was attached to the rib cage. It is usually well marbled (fatty) and is thick, compared to the flat cut.
  • The flat cut – also called the first cut – is, as its name suggests, a lean & flat piece of muscle & cartilage. It generally does not have much fat. 
  • A good brisket includes some fat. Fat will allow the brisket to stay moist during the cooking process.
  • So, if possible, include the second cut (the point) when buying your brisket
  • If you use only the flat cut, do not trim any fat off. Again, you’ll want this fat to help the meat stay tender and moist.
  • If you use the point, you may prefer to trim off some of the fat, but that's optional.
Traditional Jewish brisket dinner for Passover including carrots mashed potatoes and Kosher wine with purple tulips on rustic table

Why is Brisket traditional for Jewish Holidays?

Slow cooked brisket is one of American Ashkenazi Jews most traditional recipes for holidays, including Passover, Rosh Hashanah, Hannukah, and weekly Shabbats. Although there is speculation, the origin and history of this preference is largely unknown. However, a couple of things are for sure:

  • Brisket is a Kosher piece of meat, suitable for all Jewish households, including Orthodox
  • Although relatively expensive now (compared to ground beef, for instance), brisket used to be cheaper. Ashkenazi farmers in Eastern Europe saved that cut for their own families and developed this traditional preparation
3/4 shot of Jewish slow cooker brisket on platter smothered in gently cooked onions and sweet and sour sauce surrounded by sephardic rice, roasted brusssel sprouts, wine, and candles

How much brisket to serve a crowd?

You can do a few simple calculations to determine how much brisket will serve 5, 10, 20 people, or whatever size you'll be hosting. 

  1. Multiply a portion size by the number of people you'll feed. 3 oz is the recommended portion, but honestly, that's probably a little skimpy unless you're serving other protein main dishes. For a holiday feast with brisket as a main course, I'd suggest estimating up to 5-8oz, depending on your guest's appetites.
  2. Double the total ounces you calculated in #1. Half of your brisket's weight will be lost in cooking (although some of that moisture will be added to the sauce.) Since you buy brisket raw, you'll have to double your portion size per person to account for cooking.
  3. Finally, divide by 16 to get the number of pounds you should buy. 

Let's do an example.

Let's say you're feeding 10 adults for Passover and you'll also be serving a roast chicken. 4 oz will probably be adequate per person. So you'll need to serve 10x4 = 40 ounces.

However, you'll lose half in cooking, so multiply 40x2 = 80 ounces.

Finally, divide 80 by 16 (ounces in a pound). You need to buy a 5lb brisket.

I always think it's better to have too much than too little! If you have leftovers, try these brisket sliders from Just a Pinch or you may like Brisket Tacos from The Nosher.

How long will it take to cook my brisket? How can I tell when my brisket is done?

The time it takes to cook your brisket depends on 3 things:

  • The size (weight) of the brisket. This recipe is for a 6lb brisket.
  • The cooking temperature. An ideal temperature is around 275 (low enough that the liquid will get very hot, but not boil). This is most easily achieved in a slow cooker (Crock Pot). The same effect is achieved by braising the brisket in a sealed cooking vessel (either a Dutch Oven, a Pyrex, or a roasting pan) tightly covered with tin foil. Bake at 275. It may take up to 8 or 10 hours at this temperature.
  • Cooking a 6lb brisket in a 300-degree oven will take less time (as little as 4 hours), but you run the risk of the brisket being a little tougher.
  • The brisket is done when the internal temperature is between 190 and 200 degrees. It should not go above 205 degrees.
  • You can also tell the brisket is cooked when it's fork tender. You can easily shred it between 2 forks.

Should I sear the brisket before cooking?

  • Notable cooks from Martha Stewart to Alton Brown (and many more) suggest caramelizing the outside of the brisket by searing the meat in hot oil for about one minute per side. The idea is that this sear seals in the juices and less escape into the cooking liquid. This keeps the meat moist. I personally seal briskets before cooking.
  • However, this authentic recipe from 7 Jewish grandmothers did not originally call for searing. If it’s good enough for them, don't feel guilty if you're in too much of a hurry to sear!
  • If you do take the time to sear the brisket, do NOT waste all that flavor in the pan! Use a little beef stock or red wine to deglaze the pan. To do this, turn the to medium-high heat. Pour liquid into the pan and use a whisk to scrape all the browned bits off the bottom of the pan. Pour all of this on top of the brisket.

How do I slice and serve a brisket?

  • As with everything in this recipe, leaving lots of time in advance will help you get the most moist and tender brisket possible! It's best to let the brisket rest on a cutting board for about 45 minutes before slicing. This allows the muscle fibers to relax and reabsorb some moisture.
  • Otherwise, the brisket is likely to shred rather than slice. If that happens, never fear! It will still be delicious!
  • If you cooked the flat and the point (first and second cuts) together, separate them before slicing.
  • Slice each part of the brisket against the grain. This way, you'll never be chewing long fibers of meat. Think about how much easier it is to chew a cross-section of celery than a celery stick. Same idea! 
  • Arrange the sliced brisket on a platter and serve with LOTS of juice.

57 Sides for a Traditional Jewish Brisket Dinner

Ideas (and links to recipes!) for Kosher menus for Passover, Hannukah, Rosh Hashanah, or Shabbat. Both traditional dishes & modern classics are included, all organized by course and holiday. 

collage of 4 sides for jewish holiday brisket - potato soup, roated brussel sprouts, sephardic jeweled rice, and colorful spring carrots

Overcooking vs. Undercooking

Can you overcook brisket in a slow cooker?

  • Technically, sure, you can overcook anything. But it's important to note that it's MUCH easier to undercook a brisket than to overcook it!
  • As Marissa explained in her interview, if your brisket is too tough to slice or shred, it is undercooked! Your brisket needs more time.

What if I overcook my brisket?

  • You can dry out your brisket by overcooking it. However, there are two remedies for this. First, let the beef sit and rest for at least 45 minutes after cooking. This will allow the fibers in the beef to relax again.
  • Second, serve the beef with all that delicious braising sauce!! 😉

Equipment List

  • Slow cooker OR Crock Pot OR an enameled Dutch oven
  • Pyrex baking dish
  • Roasting pan
  • Metal whisk
  • Tin foil

About Marissa, Contributor of Jewish Passover Brisket Recipe

Marissa Wojcik of North Shore to South Bay burst onto the Jewish baking scene at the beginning of Covid by creating and sharing a brand new Challah recipe every week.

In Marissa's episode, we discuss the significance of the Sedar meal, Marissa’s two grandmothers – one welcomed at Ellis Island, the other rejected by the U.S. at the border. 

We even tackle the question “What does it mean to be Jewish?” This is a great one – my family sat in the car when we pulled into the driveway, just to finish listening!

Marissa Wojcik of North Shore and South Bay

Listen to Marissa's Episode

A Passover Episode with Challah Champ Marissa Wojcik

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Recipe

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slow cooker jewish brisket sliced and on a classic blue plate

Jewish Brisket (Slow Cooker or Oven)


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4.7 from 53 reviews

  • Total Time: 6 hours 15 minutes
  • Yield: 12 servings 1x
Print Recipe

Description

Traditional Jewish Brisket recipe approved by 7 Jewish grandmothers. Instructions to make it successfully in a slow cooker or an oven.


Ingredients

Units Scale
  • 6 lb brisket (flat and/or point - See Note 1)
  • 2 bottles of Heinz Chili Sauce OR spicy ketchup (*See Note 2)
  • 1 large onion
  • 4 -8 cups beef broth (depending on the size/shape of the cooking vessel)
  • 2 tsp chili powder or paprika (to taste)
  • 1 tsp garlic powder (to taste)
  • 1 tsp kosher salt (to taste)
  • 1/2 tsp black pepper (to taste)


Instructions

Cue Up The Episode!

Make sure you listen to Marissa's episode of The Storied Recipe Podcast, "A Passover Episode with Challah Champ Marissa Wojcik" while you make her amazing Jewish Brisket.

Make The Recipe

Prep (for Slow Cooker OR Oven)

  1. Slice the onion into thin rings.

Sear The Brisket (Optional, but Recommended)

  1. Heat 2 tablespoon oil over high heat in an enameled dutch oven, roasting pan, or other pan large enough to fit brisket.
  2. Sear the brisket for about 1 minute on each side until very brown. Set meat aside on a plate.

Prepare For Cooking

  1. Deglaze the pan with beef stock or red wine.
  2. Line the bottom of the pan (or enameled Dutch oven or Crock Pot liner with most of the onion rings. Keep a few off to the side.
  3. Place brisket in your cooking vessel, fat side up.
  4. Liberally season on all sides with salt, pepper, and chili powder.
  5. Pour the Chili Sauce or Spicy Ketchup over the brisket.
  6. Add beef broth until liquid comes to 1/3 to 1/2 of the brisket.
  7. Top the brisket with the sliced onion rings that you set aside.

Slow Cooker Instructions 

  1. Cook on low for 8 to 10 hours.

Oven Instructions

  1. Tightly cover your enameled Dutch oven with a lid. OR if you're using another cooking vessel without a tightly fitting lid, cover it very tightly with aluminum foil.
    1. The idea is for no steam to escape. It's important to braise the meat in lots of liquid. If that liquid evaporates and escapes into the oven, your meat will be tough.
  2. Cook at 250°F / 120°C for about 60 minutes per pound. For a 6lb brisket, this will take at least 6 hours.
    1. Remember, it is almost impossible to overcook brisket (*See Note 3), but very easy to undercook it. Leave yourself at least 8 hours. (*See Note 4 if in a hurry)
  3. Let the brisket reach an internal temperature of 180-190°F. Check that the meat is fork-tender. Turn off the heat.

Optimal - Allow to Rest

  1. Remove the brisket and let rest on a board for a minimum of 45 minutes. Longer is better - this allows the brisket to reabsorb its juices and the fibers to relax! You can even refrigerate the brisket overnight in its sauces.
  2. Do not discard any sauce.
  3. After resting, slice the brisket against the grain.
  4. Return the slices to the sauce. Rewarm in an oven at 170°F degrees.

To Cut/Slice IF on a Time Crunch

  1. If you are in a hurry, take the meat out about 1 hour before the expected time to finish.
  2. Remove and place on a cutting board. The consistency should be right between slice/shred. Slice against the grain.
  3. Put slices back into the sauce for another hour or until meat is fork tender.

Notes

  • Note 1: When shopping for your brisket, try to get a portion that includes the fatty point (also called "2nd cut") for a moister meat.
  • Note 2: Make your own chili sauce with 1 cup tomato sauce, 1/4 cup brown sugar, 1/4 cup vinegar, 1 teaspoon salt, and 1/2 teaspoon onion flakes.
  • Note 3: If you cannot shred the meat, never fear: You have not overcooked it! It's just not done yet. Return to the sauces and cook for at least another hour before checking again.
  • Note 4: If you're in a hurry, you can cook at 300 degrees. Estimate 40 minutes per pound in this case.
  • Be sure to listen to Marissa's episode A Passover Episode with Challah Champ Marissa Wojcik while you make her recipe!
 
  • Prep Time: 30 minutes
  • Cook Time: 5 hours
  • Category: Beef Dishes, Main Dish
  • Cuisine: Ashkenazi, Eastern European, Jewish

Nutrition

  • Calories: 359
  • Sugar: 1
  • Sodium: 382
  • Fat: 17
  • Saturated Fat: 6
  • Carbohydrates: 2
  • Fiber: 0.4
  • Protein: 47
  • Cholesterol: 141

There's a story behind this recipe!

Tune in to The Storied Recipe Podcast on Apple Podcasts or Spotify to hear more!

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Reader Interactions

Comments

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  1. Marcia says

    December 13, 2022 at 9:08 am

    when do you add the chili sauce?

    Reply
    • admin says

      December 13, 2022 at 9:58 am

      Hi Marcia! You add it, along with the S&P before cooking. Refer to Step 2 in the recipe.

      Reply
  2. Marcia Benmour says

    December 13, 2022 at 9:09 am

    Do you really cover the brisket with foil if doing it in the slow cooker?

    Reply
    • admin says

      December 13, 2022 at 9:59 am

      Hey there, Marcia! Oops - good catch! No, it's not necessary - I'll go adjust the recipe right now to remove that. Thanks again!

      Reply
  3. Darryl M says

    December 21, 2022 at 11:08 am

    Hi! Looking to make this soon. Does the heat of the chili powder go away on the final product? Looking to feed some toddlers and concerned about spice level.

    Reply
    • admin says

      December 21, 2022 at 9:13 pm

      Hi Darryl! To be honest, I don't sense *any* heat at all in the final product and I'm fairly sensitive to heat. Most of it is going to be contained in the sauce, so if you're worried, just don't spoon as much of the sauce on the toddler's meat. Thanks for reaching out - let me know what you think!

      Reply
  4. Pache Hodges says

    April 25, 2024 at 11:53 am

    Do you cook on low or high in slow cooker for 10 hrs?

    Reply
    • admin says

      April 25, 2024 at 8:45 pm

      Hi Pache - Definitely low and slow is the name of the game for this recipe!

      Reply
  5. Suzanne says

    October 04, 2024 at 4:22 pm

    This was amazing. I was panicked- all flat cuts were $$$ and had a ton of people coming for Rosh Hashana, I followed this timing for a 12 lb beast whole brisket and it could not have been more tender- the scary amount of fat kept it all moist. Separated after cooling to slice, now a new favorite. THANK YOU!!!!! A whole brisket is intimidating in so many ways (size! price! worries about the flat drying out!) but this was end to end perfection. It was fall apart tender after 10 hours, so next time I would still pull a bit early to slide. Low and slow at 250 won! At one point my oven turned itself off but this was so forgiving.

    Reply
  6. tom says

    January 31, 2025 at 5:13 pm

    looks good

    Reply
  7. Jennifer Wurtzburger says

    April 07, 2025 at 12:13 pm

    Hi! I’m very excited to try this using my slow cooker! I’m just wondering if there is a sweetness to the flavor or is it more tangy/spicy? My mom usually makes the brisket and her recipe is a brown sugar rub and then she uses ketchup and ginger ale and a few seasonings and I’m worried this might be too “different” or spicy for the older folks at my Seder. I personally love chili sauce and spice but want to try to please all. Thanks so much!

    Reply
    • Hannah Neeper says

      April 07, 2025 at 5:30 pm

      Hi Jennifer! Heinz chili sauce has very little spice to it and tends to be sweet- like ketchup. Feel free to add brown sugar if you want it sweeter, it won't hurt anything or change the cook time. I hope it turns out well!

      Reply
      • Jennifer Wurtzburger says

        April 07, 2025 at 9:34 pm

        Thank you so much for that! Very helpful!! 🙂

        Reply
  8. Jennifer Wurtzburger says

    April 09, 2025 at 8:01 pm

    Just made my first batch of this recipe in the slow cooker! I did add some brown sugar just to make sure it’s not spicy or anything for the grandparents and it’s perfect! I just have two questions: 1. When pouring the chili sauce in am I pouring it on top of the meat and leaving it there or am I supposed to sort of stir it around? 2. What is the best way to reheat this the next day? I need to make it a day in advance and assume I should slice it and store it in the juice? Or do I store the meat separately? Sorry I’m so bad at stuff like this and I don’t want it to dry out.

    Reply
    • admin says

      April 10, 2025 at 11:14 am

      Hi Jennifer!! I'm so glad this is working out for you - there are lots of ways to store it properly, and don't worry, none of them are wrong! Avoid slicing it hot, as the juices can run, so you can either wait, slice it cool, and put it back into the juices OR simply store it whole in the juices. If you coooked it in the oven, store it in the same vessel you cooked it in. If you used the slower cooker, you can either store it in a new vessel and reheat it the next day in the oven OR just store it in the crockpot liner and reheat in the slow cooker the next day. ONE caution - just don't put the liner back into the crockpot cold. It could crack. Allow it to warm up towards room temperature just a little bit first.

      Reply

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Welcome, Friend!

I’m Becky Hadeed, a mother to 4, curious home cook, lover of extraordinary light, and host of The Storied Recipe Podcast. I consider it a great honor that my guests entrust me with their stories and allow me photograph and share their most treasured family recipes.

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Welcome, Friend!

I’m Becky Hadeed, a mother to 4, curious home cook, lover of extraordinary light, and host of The Storied Recipe Podcast. I consider it a great honor that my guests entrust me with their stories and allow me photograph and share their most treasured family recipes.

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