Beef Brisket

Recipe: Kosher Brisket of Beef

“Cooking is like love. it should be entered into with abandon or not at all.”
— Harriet Van Horne

When this venture of direct farm sales began 10 years ago, Honi had dedicated Jewish patrons who insisted on celebrating their holy days with our grass-fed, unadulterated brisket of beef. Through them, we learned this Kosher recipe for brisket – but it’s just as good with Roasts or Osso Buco cuts. The gravy is the secret and it is fabulous! You’ll want to have plenty of crusty French rolls or other good bread for dipping and enjoying the gravy along with the wonderful flavor imparted to the beef.

I cooked this most recently in our handy-dandy digital pressure cooker in 1 ½ hours. Expect twice that time in a dutch oven on the stovetop or in the oven. In either case, cook until fork tender. Times are not exact, so cook until tender.



Kosher Brisket of Beef
  • 2 T. Kosher salt
  • 1 T. paprika
  • 2 t. garlic powder
  • 1 t. black pepper, freshly ground
  • 1 brisket, cut into pieces to fit the bottom of your vessel (but it can stack if necessary)
  • 2 T. olive oil
  • 2 T. real butter
  • 2 medium yellow onions or 1 large, medium dice
  • 12 cloves fresh garlic, crushed and peels removed
  • 6 T. light brown sugar
  • 2 T. tomato paste
  • 2 T. BBQ sauce – don’t use Kansas City style, too sweet. Need a tart sauce. I like Stubb’s Original.
  • Cook with abandon! And have a Merry Christmas and Happy Holiday. 
  • 1 (14 ½ ounce) can of canned tomatoes, chopped into large chunks. Drain liquid first and discard or save for other things.
  • 2 t. rosemary
  • 1 bay leaf
  • ¼ cup cider vinegar
  • 2 cups beef broth


  1. Combine spices and rub on the meat. Set aside while it is absorbed.
  2. Put oil and butter into the cooker on “sear” setting. When hot, sear the meat on each side. Set seared meat aside and sear onion, garlic and sugar together until onion begins to caramelize. Add tomato and BBQ sauce and stir to cover the vegetables.
  3. Add tomatoes, rosemary, bay leaf, vinegar, and beef broth until hot and combined.
  4. Add beef, fasten the lid and turn cooker to high pressure and set time to 90 minutes.

That’s it, folks. You’ll love it. Remember the bread, or serve rice, pasta, grits or mashed potatoes on the side and cover all with the gravy.

Brisket Pie

Some of you have found our new “brisket pie” in your coolers. We’ve started cutting the whole brisket into wedges for a couple of reasons; it makes for easier, quicker cooking and it allows us to spread the brisket around to more of you. Treat it like you would pot roast - see the cookbook.  However, please note that for some reason we occasionally get gamey meat and if so, it almost always settle in the brisket first. To leach this gaminess out, brine it for about 4 hours before cooking, then purge it in a couple of cold water baths. That usually does the trick.

Honi's Brisket

We had so many exclamatory compliments on Honi’s brisket at Open Farm, we now pass it on in all of its detail — and it is a somewhat detailed recipe but worth the effort. I will add that there is no reason the same recipe could not be used for any beef roast, or pork for that matter. Try it with the roasts if your next cooler does not include a brisket. Here goes:



  • 2 tablespoons kosher salt
  • 1 tablespoon Hungarian paprika
  • 2 teaspoons garlic powder
  • 1 teaspoon freshly ground black pepper
  • 1 (4- to 5-pound) beef brisket, cut in half widthwise
  • 2 tablespoons olive oil
  • 2 medium yellow onions, medium dice
  • 12 medium garlic cloves, crushed and peeled
  • 6 tablespoons packed light brown sugar
  • 2 tablespoons tomato paste 1 (14-1/2-ounce) can whole tomatoes, liquid and cores discarded, tomatoes broken up by hand into large chunks
  • 2 (6-inch) branches fresh rosemary
  • 1 bay leaf
  • 1/4 cup cider vinegar
  • 2 cups water


  1. Heat the oven to 325°F and arrange a rack in the middle.
  2. Place salt, paprika, garlic powder, and pepper in a small bowl and stir to combine. Rub brisket pieces all over with seasoning mixture; set aside.
  3. Place oil in a 6-quart Dutch oven or a large, heavy-bottomed pot with a tight fitting lid and heat over medium-high heat until shimmering. Add 1 piece of brisket and cook until browned on both sides, about 10 minutes total. Remove to a plate and repeat with the second piece of meat.
  4. Reduce heat to medium; add onions, garlic cloves, and sugar; and sauté until onions are     softened and starting to caramelize, about 12 minutes. Add tomato paste, stir to coat onions, and cook until paste is no longer raw-tasting, about 2 minutes. Add tomatoes, rosemary, bay leaf, vinegar, and water and stir to incorporate. Increase heat to high and bring mixture to a boil.
  5. Return brisket to the pot, fat side up (it’s OK if the two pieces overlap), cover, and braise in the oven for 1 hour. Remove from the oven and rotate meat from bottom to top, keeping the fat side up (or fit the pieces side by side if possible). Cover, return the pot to the oven, and braise until brisket is fork tender, about 1 1/2 to 2 hours more.
  6. Remove brisket from the oven, uncover, and let cool in the braising liquid until the sauce is just warm, about 1 hour. Cover and refrigerate overnight. Heat the oven to 325°F and arrange a rack in the middle.
  7. Remove brisket to a cutting board and slice off excess fat. Using a spoon, scrape away the     hardened layer of fat on the surface of the sauce. Remove the rosemary branches and bay leaf and discard. Slice the brisket against the grain into 1/2-inch-thick pieces and return the slices to the sauce. Cover the pot and place in the oven until the brisket is warmed through, about 45 minutes. Serve on a platter with the sauce either on the side or spooned over the meat.