20-Minute Brisket Recipe
This brisket recipe is my all-time favourite, and not just because the prep takes 20 minutes (but that definitely makes me happy). The original recipe uses three different kinds of mustard. But, on Passover, many people do not use mustard because it is considered “kitniyot.” Instead, you can buy imitation mustard, it tastes great.
Ingredients
- 1 8-10-lb double brisket
- 8 medium-sized cooking onions or 4
- Spanish onions, peeled and sliced into
- ½-inch rounds
- 1 tbsp + 1 tsp kosher salt
- 1-1½ tbsp coarsely ground pepper
- 1 cup mustard, mix of yellow mustard,
- Dijon and grainy (*see note for
- Passover substitution)
- 2½-3 cups Dr Pepper or 2 cups
- Manischewitz Concord grape wine or
- Concord grape juice + 1 cup chicken
- broth
- Tools
- Large roasting pan
- Parchment paper
- XL heavy-duty tin foil
Instructions
- 1
Heat oven to 325˚F.
- 2
Place half of the onions in a large roasting pan.
- 3
Place the brisket on top of the onions with the fat side up. Season the brisket (right in the pan) with salt and pepper on both sides, leaving the brisket with the fat side up.
- 4
Schmear the mustard (or Passover substitution) all over the top of the brisket. Place the remaining onions on top of the brisket.
- 5
Pour the Dr Pepper (or combination of Manischewitz + broth) all around the brisket. It should come ¼-⅓ way up the brisket, no more.
- 6
Cover the brisket (touching the brisket) with parchment paper. Then, wrap the brisket in tin foil from underneath (this is a job!), bringing the foil up and around, and crimping it to a close on top of the brisket. Repeat from the opposite direction. Make sure that the roasting pan is well sealed with all the foil.
- 7
Cook for 5 hours (yes, 5 hours). If you want to check the internal temperature (not necessary), it should be over 205˚F.
- 8
Let cool and separate the gravy from the meat, keeping most of the onions with the meat. Refrigerate both parts overnight.
- 9
Remove the fat from the gravy (it will have settled into a hard mass at the top). If you want the gravy thickened, once the fat has been removed, pour the gravy in a pot and boil it until it has reduced by ⅓ rd, about 30 minutes. If you want, you can puree the onions into the gravy for a different texture or leave them be.
- 10
Slice the brisket into ¼-½-inch slices across the grain.
- 11
Put the brisket in a freezable and re-heatable container (I use a large disposable tin foil tray), pour the chunky gravy on top of the brisket slices. Cover the meat with parchment paper, then foil and freeze.
- 12
To reheat: Place in the oven (350˚F-400˚F) for 30 minutes or so with the foil slightly open. Serves 15-
- 13
*Passover Mustard: Use 1 cup imitation mustard plus 2 tbsp pickle juice + 1 tbsp prepared horseradish.
Tips & Storage
- How to Store
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
- Can I Freeze This?
- Yes! This freezes well for up to 3 months. Let it cool completely before transferring to a freezer-safe container. Thaw overnight in the refrigerator before reheating.
- Cooking Tip
- For the best results, let your beef come to room temperature for about 20 minutes before cooking. This ensures even cooking throughout.
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Frequently Asked Questions
How do I make 20-Minute Brisket?
This 20-Minute Brisket recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 17 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this 20-minute brisket ahead of time?
Yes! This recipe stores well in the refrigerator for 3-4 days and can be frozen for up to 3 months. Reheat gently before serving.