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Bubbe's Holiday Brisket is smothered in sauce made from sautéed onions, spices, ketchup and horseradish and slow cooked until it's perfectly tender.

Bubbe's Holiday Brisket

Bubbe's Holiday Brisket is smothered in sauce made from sautéed onions, ketchup and horseradish and slow cooked until perfectly tender.
5 from 1 vote
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Course dinner, Main Course
Cuisine American, jewish

Ingredients
  

  • 2 tablespoons olive oil or butter Use olive oil if you keep kosher
  • 5-6 pounds flat-cut brisket Approximately 1/2 lb per person
  • 1 large onion liced thin
  • 1 teaspoon paprika or smoked paprika to add a little bit of a smoky flavor
  • ½ teaspoon salt more to taste if necessary
  • ½ teaspoon black pepper
  • 2 cups kethup
  • 2 cups water
  • 3 tablespoons yellow mustard
  • 4 tablespoons prepared horseradish

Instructions
 

Slow Cooker

  • If your slow cooker has a sauté setting, you can brown the meat directly in the slow cooker. If it doesn't have a sauté setting, you'll need to brown your beef in a pan on the stovetop before transferring it to the slow cooker. Turn on the slow cooker sauté setting (or medium heat if you're using the stovetop), add the oil or butter and the sliced onions and sauté for 5 minutes, stirring occasionally.
  • Add the brisket to the slow cooker and sprinkle each side with the paprika, salt and pepper. Brown the brisket on all sides.
  • While the brisket browns add the ketchup, water, mustard, prepared horseradish in a bowl and stir until it's throughly combined.
  • Once the brisket is browned on all sides, pour the sauce into the slow cooker and stir to combine.
  • Slow cook on high heat for 6 hours or low heat for 10 hours or until the meat is perfectly tender.
  • Rest the brisket by allowing it to cool for at least 20 minutes prior to serving. Slice the brisket into 1/4-inch - 1/2-inch slices. Slice against the grain.

Stovetop/Oven

  • Preheat the oven to 350 degrees.
  • Add the oil or butter to a large dutch oven and sauté the sliced onions on medium heat for about 5 minutes.
  • Add the brisket to the dutch oven and sprinkle each side with the paprika, salt and pepper. Brown the brisket on all sides.
  • While the brisket browns add the ketchup, water, mustard, prepared horseradish in a bowl and stir until it's throughly combined.
  • Once the brisket is browned on all sides, pour the sauce into the dutch oven and stir to combine.
  • Transfer the dutch oven to the preheated oven and bake at 350 degrees for 4-5 hours or until the brisket is very tender. Baste the brisket every 2 hours using the ladle to pour the sauce over the beef.
  • Slice brisket and serve with sauce.
  • Rest the brisket by allowing it to cool for at least 20 minutes prior to serving. Slice the brisket into 1/4-inch - 1/2-inch slices. Slice against the grain.
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