This is one of those recipes that's great for when you want something that feels a little special without being complicated. It's ideal for Shabbos, Yom Tov or when you're hosting and want something you can prepare ahead of time. The meat cooks slowly in a rich, sweet sauce until it's melt in your mouth soft. Don't be intimidated if you've never made brisket before. Most of the work is simply mixing the sauce and letting the oven do the rest.
Home baker, busy mum, and passionate recipe creator sharing tried-and-tested favourites.
1. Preheat the oven to 150°C (300°F). 2. Heat the oil in a frying pan over medium-high heat. Brown the brisket for 3–4 minutes on each side. It doesn't need to be perfectly browned. 3. Spread the sliced onions over the bottom of a baking dish. Place the brisket on top. 4. In a bowl, mix together all the sauce ingredients until combined. 5. Pour the sauce over the brisket and onions. 6. Cover the dish tightly with foil. 7. Bake for 2½–3 hours, or until a fork slides easily into the meat. If it still feels firm, cover again and cook for another 30 minutes. 8. Let the brisket rest for 15–20 minutes. 9. Slice against the grain and return the slices to the sauce.
Brisket tastes even better the next day. If you’re making it for Shabbos or hosting guests, cook it a day ahead, refrigerate it in the sauce, and reheat gently before serving.
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