Roast brisket of beef

September 21, 2014

Try a hearty, traditional brisket for the High Holy Days.  This recipe is simple and practically cooks itself, letting the home chef focus on the many side dishes!


Portions: 25

Portion Size: 6 oz. cooked portion of beef



12.5 lbs. beef brisket

1 T. garlic powder

1 T. salt

2 tsp. ground ginger

2 tsp. freshly ground pepper

3 garlic cloves, halved

1/4 cup vegetable oil

1 quart sherry

1 cup ketchup

1/2 cup brown sugar

1/4 cup potato starch or flour

1 large onion, sliced




  • Pre-heat oven to 325º F.

  • Combine garlic powder, salt, ginger, pepper and garlic clove halves and rub into meat.

  • Sear meat in hot skillet with the vegetable oil.

  • Place in a roasting pan, adding sherry, ketchup, brown sugar, potato starch and sliced onion.

  • Roast in 325º F. oven for 2 ½ to 3 hours, until tender.  (Internal temperature must reach a minimum of 165º F.)


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