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Risk It Brisket

Risk It Brisket


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Risk It Brisket

Don't look at this recipe and go: 'Oy vey, more than three ingredients, I'm not going to risk it!' Make it - you won't regret it.


  • Ready Time : 0 min




  • 5 - 6 lbs fresh brisket
  • 2 Tbsp potato starch
  • little oil for frying
  • 1 heaped cup chopped onions
  • 1 tsp crushed fresh garlic
  • 2 tsp finely grated fresh ginger
  • 8 oz. fresh mushrooms, sliced
  • 1/2 cup red wine
  • 1 beef stock cube dissolved in 1/2 cup hot water
  • 1 cup cola (not diet)
  • 1 tsp coffee dissolved in 1/2 cup hot water
  • 2 Tbsp onion soup powder (Osem or Thelma)
  • 2 Tbsp tomato paste (I like Gefen)


1.  Preheat the oven to 350 Deg. F

2.  Rub the brisket with the potato starch.  Heat a little oil in a large pot or frying pan (just enough to cover the bottom) and fry the brisket on both sides until nicely browned.  Be careful not to burn the bottom of the pot, as you need to add stock a little later.

3.  Once browned, remove the brisket and set aside.

4.  Add a little more oil to the pot and fry the onions until lightly browned.  Add the garlic and ginger  and fry for another minute or two.

5.  Add the mushrooms and simmer, stirring occasionally, until most of the liquid has evaporated.  Then add the wine and boil for a minute or two then add beef stock and cola and bring to the boil.  Boil for a minute or two, stir, then reduce the heat and simmer for another minute or two.   Remove from the heat.

6. Add rest of ingredients, coffee, onion soup mix and tomato paste, mix wel.

7.  Place the brisket in a roasting pan and pour over the mushroom gravy.  Cover and cook in the oven for 2 1/2 – 3 hours, until soft.  A bigger piece needs longer to cook.

8.  The gravy should almost be like a glaze.  If it is too watery, cook for a little while longer, uncovered, to allow more of the liquid to evaporate, reduce and thicken up.

About The Kosher Butcher's Wife


Sharon Lurie is The Kosher Butcher's Wife. Written in a humorous, fun style, Sharon's first book, Cooking with the Kosher Butcher's Wife, set out to dispel the old myth that kosher meat is tough, dry and boring and in doing so, took the monotony our of mince and put the bounce back into Brisket. In her latest book 'Celebrating with the Kosher Butcher's Wife, Sharon takes you on her trip down memory lane, where she proves traditional recipes don't have to be tired and old fashioned, but rather, very trendy and abosulutely delicious.. Visit Celebrating with the Kosher Butcher's Wife!




14 Responses to Risk It Brisket

  1. avatar says: agoldman

    What about the coffee, onion soup mix and tomato paste? When do they get added?

  2. ooops! Thank you!! I see Point 6 must have got lost in cyberspace!! 6. Should read: Add rest of ingredients, coffee, onion soup mix and tomato paste, mix well and then onto point 7. Hope you enjoy it, I’m making it again this year. The family love it so I’m sticking to this winner. Why risk it?

  3. avatar says: agoldman

    okay. I added it at point 5. I assume the recipe is that forgiving. I will let you know how it comes out.

  4. look forward to hearing from you!
    Chag Sameach

  5. avatar says: agoldman

    It was delicious! Not a bit was left after the seder.

  6. I am so happy to hear that! I also did it for 2nd night and I was left with what I call a “Polite piece” at the end. You know that piece that implies you made enough but if you’d made a bigger piece that too would have been eaten, with the same “polite piece” left at the end!

  7. Is the coffee instant or regular groud?

  8. avatar says: mirishosh

    Delicious brisket, everyone loved it! I accidentally used 1 cup of red wine, instead of 1/2 cup, and I will continue to do so in the future. I used baby portabella mushrooms, and I will increase the quantity to 16 oz. next time.

    • Recipes should be used as a guideline! (except with baking of course) so if you have a mouth for extra mushrooms, enjoy!! But remember not too many as you won’t have “mush-room” for anything else!!! Chag Sameach

  9. avatar says: Aliza

    Do I use sweet or dry wine? Would white wine be ok?

  10. avatar says: Miriam

    Made it this Thursday. It was great on Friday night. Sliced warm. Brilliant. Will make again.

  11. Thank you Miriam, so excited to hear that. My family often say “Risk it Brisket is so delicious, why don’t you have it as a standard dish on Shabbos?” We always think our family want something different each week, when they’re quite happy with the familiar taste of ‘delicious’.

  12. avatar says: Zoe Cohen

    Can this be done with Pickled Brisket? Thanks!

  13. Hi Zoe, Yes you can use a pickled brisket, but boil the pickled brisket first (about 1 hr). This helps to tenderise and get rid of the saltiness of the pickling brine.

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