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Classic Beef Brisket on Flowered Serving Platter

Beef Brisket Recipe

This classic Beef Brisket recipe is slow cooked in the oven until it’s tender enough to fall apart. I also give easy instructions on how to make it in a slow cooker so you can prep it in the morning and come home to dinner. It makes a great Sunday supper and it's kosher for Passover!
Course Main Course
Cuisine Jewish
Prep Time 10 minutes
Cook Time 7 hours
Chill It In The Fridge Overnight 1 day
Servings 8 servings


  • 1 3 1/2 pound beef brisket flat cut
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon avocado oil
  • 1 large onion peeled and cut into large chunks
  • 8 cloves garlic peeled but left whole
  • 1 1/2 cups beef stock


  • Preheat the oven to 300F.
  • Get out a Dutch oven or roasting pan that is both stovetop and oven-safe and is big enough to hold the brisket.
  • Pat the brisket dry with paper towels. Season both sides with salt and pepper.
  • Heat the Dutch oven or roasting pan over medium-high to high heat. Once it’s scorching hot, add the oil, and then the brisket. Sear it on both sides, about 3 to 5 minutes per side, flipping once.
  • Remove from the heat and add the onion, garlic, and beef stock.
  • Cover the pan (with its oven-safe lid or with aluminum foil), and roast until the meat is tender enough to cut with a fork, about 6 to 7 hours. Check the brisket periodically (every couple hours or so) and see add a splash more beef stock if necessary.
  • Cool to room temperature, and then refrigerate overnight (right in the pan it was roasted in). While it’s still cold, remove the fat, which will have collected at the top.
  • Reheat the meat in the oven or on the stovetop, and serve along with the juices to drizzle on top.


How to Make Beef Brisket in the Slow Cooker:

  1. Sear the meat over high heat until browned on both sides on the stovetop.
  2. Add the meat and enough beef stock to come about 3/4 of the way up the meat.
  3. Cook on LOW for 8 hours.