Kosher Recipe by Master Kosher Chef Malcolm Green

Have you ever wanted to prepare a luxurious beef-based dinner for the household, but don’t know where to begin? Well, you’re in for a treat, because this Oven-Baked Beef Brisket recipe is sure to delight you!


Oven Baked Beef Brisket Recipe


1st Cut brisket.  5lb

For the rub.

  • 2tablespoons dark brown sugar
  • 2 tablespoons paprika
  • 2 teaspoons dry mustard (or already made up)
  • 2 table spoons crushed garlic
  • 2 teaspoons salt
  • 2 teaspoons mixed herbs

For the sauce

  • 1 tablespoon vegetable oil
  • 1 Finely chopped onion
  • ¼ cup chopped celery
  • ¼ Cup chopped green bell pepper
  • 2 tablespoons minced garlic
  • 3 tablespoons white wine vinegar
  • 3 tablespoons PAREV Worcestershire sauce (OU parev not OU fish)
  • ½ cup ketchup
  • 3 cups strong beef broth
  • 4 bay leaves


  1. Trim the layer of fat on the brisket down to ¼ inch.
  2. Mix all the ingredients of the rub together.
  3. Rub all over the brisket, wrap it in plastic wrap or place in a sealable container and refrigerate overnight or for at least 8 hours.
  4. Preheat the oven to 300 degrees F.  Place the brisket in a roasting pan and cover with foil or a lid. Bake for 3 hours.
  5. Heat the oil in a small pot over medium heat. Add the onion, celery, bell pepper and garlic and sauté for 3 minutes or until the vegetables start to soften. Add the vinegar, ketchup, Worcestershire sauce, broth and bay leaves. Bring to a simmer for 10 minutes until it reduces slightly. Remove from heat.
  6. Take the brisket from the oven, turn it over and pour half of the sauce over the brisket, recover as before.
  7. Cook for another 2 hours or until the meat is fork tender. Keep the rest of the sauce in the pan.
  8. Remove from the foil and continue baking for another 30 minutes until the outside of the brisket has browned up and gotten a bit crusty.
  9. After baking, place the brisket on a cutting board and cover with tented foil for 20 minutes until slicing across the grain.
  10. Drain the juices from the pan into the pot with the remainder of the sauce. Skim off all the fat. Reheat and serve as a sauce for the sliced brisket.