Grandma’s Brisket Recipe

Growing up, our family occasions were always at my Grandmother Ada’s house. She was the matriarch of our family. And my Grandmother was always a class act. Grandma, otherwise known as our beloved, Bubbe, always did the holiday dinners, with adults at one table and all of us kids at another. Unfortunately, I never made it to to the big table while she was still with us. Because of her, I always make a big deal out of family dinners and I make sure the table is absolutely flawless. She always went to great lengths to make sure that everything was perfect. Like my Bubbe, I approach each occasion as a new canvas and an opportunity to be creative.

Success in my family is not judged by profession or money, but by how well you can make a brisket and the standards are pretty high. After all, Grandma’s brisket is the gold standard and tough to beat. That folks, is what it all boils down to. Really, it is true.

I knew that I reached the pinnacle of success when I had almost my entire family over and the brisket was absolute perfection. I could not keep my uncles and brother away from it long enough to serve it formally. They kept stealing pieces and saying, “Kid, you’d make Ada proud!”

If you are looking for a great onion soup recipe, try ours.

For more delicious organic recipes, please visit our recipe page.

Need help finding organic items in your grocery store? Download our free mobile app with scanner today to ease the stress of shopping for organic products.

Print Recipe

Brisket

You will need one pound of brisket per person. That should give you some leftovers. There are two cuts of brisket, flat or first cut and the point or second cut. The first cut is superior. You want a nice flat cut with the fat cap left on. You can trim the fat later but it adds flavor to your brisket. if you want you can have the butcher trim it, but have them leave an even layer of fat on the brisket.

Votes: 0
Rating: 0
You:

Rate this recipe!

Course

Main Dish

Prep Time

15 minutes

Cook Time

8 hours

Servings

people MetricUS Imperial

Ingredients

• 8 lbs Organic brisket first or flat cut is best
• 1/2 cup Organic onion soup mix store bought or see the link for our recipe
• 4 cups Organic beef broth
• 1 cup Organic red wine (optional)
• 2 Organic yellow onion large, peeled and quartered
• 3 tbsp Organic salt
• 5 lbs Organic potatoes small baby reds, washed and quartered
• 2 lbs Organic carrots

Course Main Dish Prep Time 15 minutes Cook Time 8 hours Servings people MetricUS Imperial Ingredients 8 lbs Organic brisket first or flat cut is best 1/2 cup Organic onion soup mix store bought or see the link for our recipe 4 cups Organic beef broth 1 cup Organic red wine (optional) 2 Organic yellow onion large, peeled and quartered 3 tbsp Organic salt 5 lbs Organic potatoes small baby reds, washed and quartered 2 lbs Organic carrots

Votes: 0 Rating: 0 You: Rate this recipe!

Instructions

1. Cover both sides of the brisket with the onion soup mix, rub it into the meat as evenly as possible.
2. Place the brisket in a crock pot with the fat side up.
3. Add the beef broth, wine, onions and salt Make sure that you have enough liquid to submerge the entire brisket
4. Cook brisket for 5 hours on the low setting. Place the cut up potatoes and baby carrots all around the brisket and cook for another 3 hours on low.
5. Remove brisket from crockpot and cover with foil, let the brisket rest for 10-15 minutes. Remove foil and scrape or trim the layer of fat from the brisket.
6. Carve the brisket against the grain for more tender slices.
7. Garnish serving platter with vegetables and pour some juice over the brisket.
8. If you want to make an au jus, use a fat separating cup to collect the au jus. Heat in a sauce pan and salt if desired. Serve in a gravy boat.

Recipe Notes

Onion Soup Mix Recipe

 

This Brisket recipe is organic, gluten free and dairy free.

Share this Recipe

Jessica MacDonald