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Prep Time: 9 minutes
Cook Time: 3 hours
Chill Time: none
Yield: 8 servings

  • 1 (2 ½ -pound) beef brisket, thick-cut
  • 1 tablespoon paprika
  • ½ teaspoon basil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 3 medium onions, sliced
  • 2 cloves garlic, peeled, halved
  • 1½ cups ketchup
  • 1½ cups dry red wine
  • 1½ cups water

Preheat oven to 325° F. Rinse brisket. Place in roasting pan. Rub paprika, basil, salt and pepper into meat. Scatter onions and garlic over meat. In a medium bowl, mix ketchup, wine and water. Pour over brisket. Cover pan tightly with aluminum foil, tenting so that the foil does not touch the meat. Bake, covered, at 325° for 3 hours, or until a digital instant-read thermometer inserted into the center of the brisket reads 190° for well done. Let stand 5 to 10 minutes before slicing diagonally, against the grain. Serve warm, and pass pan juices in a sauce boat.

Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind and Joy of Kosher with Jamie Geller magazine. . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, Joy of Kosher: Fast, Fresh Family Recipes.
Note: The laws of Shabbat rest mandate that all cooking and baking be done before Shabbat, and regulate food preparation done on Shabbat in other ways as well. For more information, see Food Preparation on Shabbat.
Excerpted from Quick & Kosher: Recipes From The Bride Who Knew Nothing.
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Chana Ny September 21, 2016

Can I substitute grape juice for wine Reply

penny hibbs USA November 28, 2014

brisket This seems like a really good recipe for Sabbath. Want to try at first opportunity. Could this recipe be adapted for cooking in a 6 quart crock pot? Penny Hibbs Reply

Judy April 23, 2014

left over brisket We had brisket for the seder, lots left over, I divided it into 3 parsels, 2 went right into the freezer, the third went into the fridge, by now, 9 days post cooking I assume it is good only for the dog(I sliced the whole thing immediatly upon cooking). The only thing I can think of for the rest is barbi q beef sandwitches or chinese pepper steak. Any other suggestions? Reply

Sherri Miller Akron Ohio April 11, 2014

I put a layer of parchment paper over the brisket before I put the aluminum foil on the pan to avoid any transference of aluminum from the steam of the meat and juices going up to the aluminum cover. Reply

Judy Hashmonaim April 7, 2014

thanks I searched for this because I wanted to know how to make a thick meat sauce on Pessach, without bought sauce mixes. Reply

Anonymous Brooklyn, NY April 11, 2012

This Was A Hit My husband made this for the first night (I don't cook meat) and it was a great success. He did cut down on the ketchup by half. Reply

Sharon Lockwood-Habram Tucson, AZ April 2, 2012

VERY GOOD RECIPE Sub'd ketchup which I don't like--with tomato sauce and added a little tumeric--it worked great, also added some sliced mushrooms. YUM. Reply

Melissa Greenville, SC April 8, 2008

Thank you! I have previously been unable to make brisket right. This, I bet I can do. Reply

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Cook It Kosher - Food Blog