Sweet Cabbage Brisket with Thyme Roasted Potatoes

sweet package brisket

February 6th 2013By Jamie Geller

One of my most beloved Passover recipes is the Un-Stuffed Cabbage Soup from my first book, Quick & Kosher Recipes From The Bride Who Knew Nothing (that’s me!). This is an entrée inspired by the family, friend, and neighborhood favorite.


Roasted Apple Brisket

Roasted Apple Brisket

November 30th 2011By Jamie Geller

Since the custom of eating apples revives our memory of Biblical blessings, let’s combine it with a more recent, beloved tradition. Nu, what’s a Yuntif without brisket?


Pesach Recipes that Were Winners


May 2nd 2011By Jamie Geller

I usually tell the truth, the whole truth and nothing but the truth, and this time I did not disappoint. I stayed true to my promise and 99% of what I made for the 8-day kitchen yuntif known as Passover were not actually Pesach recipes. Of course they were K for P, but they didn't require any major Passoverish ingredient tweaks. These recipes were developed with Pesach in mind and they were featured in the Pesach issue of my new magazine, Joy of Kosher with Jamie Geller.


Mexican Brisket

Mexican Brisket

December 10th 2010By Jamie Geller

I love this twist on a traditional brisket, the spice rub is so flavorful. Try this Mexican flavored brisket recipe at your next meal.


Jamie Geller on Good Day NY


April 18th 2011By Hadassah Sabo Milner

Jamie Geller was on Good Day NY this morning, demonstrating how to make her Pomegranate Braised Brisket Recipe in this month's Joy of Kosher with Jamie Geller Magazine.


Gold’s Duck-Mango-Barbecue-Sauce


July 29th 2013By Ronnie Fein

One of my family’s favorites is Barbecued Brisket with Duck-Mango-Barbecue-Sauce. I slow-cook the meat in the oven two days before, remove any fat and save the pan juices for other recipes. Then all I have to do is heat the brisket on the grill and keep slathering on sauce on until the meat is hot, glazed and crispy. It tastes terrific from the oven too (425 degrees) as I found out recently on a rainy Sunday.


Glazed Brisket Slab with Red Cabbage Relish

glazed brisket

March 13th 2013By The Kosher Butcher's Wife

One of my favourites has to be this brisket dish. If you have a mouth for a delicious piece of deli-style brisket, then you have to try this recipe. And, if you haven't then I promise you'll have one, once you've finished making this recipe. Over Pesach I enjoy serving it with mashed potatoes and roasted butternut.


Ginger Beef Brisket with Dried Fruits

ginger beef brisket

March 30th 2010By Joy of Kosher

The perfect Rosh Hashanaha recipe for beef brisket. Made with sweet dried fruits and a little spicy crystalized ginger.


Garlic Honey Brisket

Garlic Honey Brisket

September 6th 2011By Jamie Geller

Try one of my favorite brisket recipes, perfect for Rosh Hashanah with the sweet honey marinade.


December is Comfort Food Month


December 10th 2010By Jamie Geller

December is Comfort Food Month on the blog. The cold weather and my cravings have dictated this official announcement but you know I can’t do anything without a twist, not even comfort food.


Cooking A Whole Brisket Overnight Is Perfection

brisket with bbq sauce

March 27th 2014By Ronnie Fein


Brisket with Barbecue Sauce

brisket with bbq sauce

March 24th 2014By Ronnie Fein

The key to a flavorful and moist brisket is to cook it at very low temperatures for a very long time. I set it up just before I go to sleep in a 225 degree oven. The most delicious and fragrant alarm clock in the world – braised brisket perfume – wakes me up in the morning. This works for smaller cuts too but decrease the time of course.


Brisket in Wine Sauce

Countdown to Passover Tip #18- Ready, Set, Cook!

March 7th 2011By Jamie Geller

Nothing compares to the rich flavor of brisket, plus this recipe couldn't be simpler to prepare; a guaranteed crowd-pleaser.


Brisket In A Pot With Garlic

roasted garlic brisket

October 15th 2014By Tamar Genger MA, RD

I made this brisket as a variation of my favorite chicken in a pot recipe with 40 cloves of garlic. Instead of white wine I went with red and instead of 1 hour I went with 3, the results are perfection. I recommend making this the night before to give ample time to make the garlic sauce/gravy to serve with the meat and without all the fat. The longer the meat cooks the more melt in your mouth tender it will be, but it will also be more difficult to get it to look pretty, but I don't think brisket is meant to be pretty.


Brisket Chili Con Carne

brisket chili

August 29th 2013By Ronnie Fein

This is a hearty dish, perfect on a chilly autumn day, and I felt really clever and thrifty because not only did I use the leftover brisket, but also the leftover pan juices (instead of canned broth) and leftover onions from cooking the brisket (so I didn’t have to sauté onions first


Beer Braised Brisket

Beer Braised Brisket

November 2nd 2011By Jamie Geller

This beer braised brisket is made easy in the slow cooker. Add 1- 2 cups beef broth for added depth of flavor.


7 Yummiest Passover Treats

7 Yummiest Passover Treats

March 5th 2009By naftali


“Overnight” BBQ Beef Brisket

overnight bbq brisket

February 25th 2014By Jamie Geller

This brisket must be made at least the night before for soft, tender, melt-in-your-mouth meat. Better yet, make it easy on yourself and make it now - freeze it for fabulous fall-apart brisket.