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Bubbe’s Braised Brisket

  • 7 HRS
  • 15-20 Servings
  • oven
  • moderate

Bubbe’s Braised Brisket – a Hanukkah Recipe from Ken & Jessica Hess

Ken and Jessica Hess are CIA trained chefs who have worked with Snake River Farms in the world of competitive barbecue. Their culinary skills cover much more ground as evidenced by this fantastic recipe for a spectacular Hanukkah brisket.


  • Braised Brisket

    • American Wagyu Gold Grade Brisket Buy Now +
    • American Wagyu Black Grade Brisket Buy Now +
    • Beef Brisket Buy Now +
    • One 11-14 pound Brisket
    • 4 Tbsp Better Than Bouillon beef paste
    • 2 Tbsp Granulated garlic
    • 2 Tbsp Onion powder
    • 1 Tbsp Ground black pepper
    • 4-5 Small onions, sliced
    • 1-1&1/2 Bottles of red wine
  • Sauce

    • ½ Cup Brown sugar
    • 8 oz Orange marmalade
    • 2 Tbsp Soy sauce
    • 2 Cloves garlic, minced
    • 2 tsp Cornstarch
    • ½ Cup Tomato sauce
    • 1 Cup Crushed pineapple
    • 2 Tbsp Red wine vinegar
    • 2 tsp Fresh ginger, minced


Braised Brisket

  • Heat oven to 275*

    15 MIN
  • Trim the fat of the brisket down to 1\4 of an inch. Rub 2 Tbsp bouillon over each side of the brisket. Combine the garlic, onion powder, and black pepper. Apply this mixture to all surface areas of the brisket.

    10 MIN
  • In a pan large enough to fit the brisket put half the onions in the bottom of the pan. Place the brisket on the bed of onions. Next pour enough wine in the pan till the wine comes halfway up is the brisket. Put the remaining onions on top of the brisket. Tightly wrap the pan in foil and place in oven till tender. This may take 4-6 hours depending on the brisket. Once brisket is tender, place the pan in refrigerator to chill. This can be done a day before you want to serve the brisket.

    4-6 HRS
  • Combine the sauce ingredients together in a bowl. Remove the brisket from the refrigerator. The fat should have hardened as it cooled. Discard any fat that is on top of braising liquid. Add braising liquid to the sauce mixture and set aside. Preheat oven to 300. Slice the brisket and place back in the pan.

    20 MIN
  • Pour the sauce mixture over the brisket and place uncovered in the oven. Heat the brisket till it is hot throughout. If sauce isn’t reduced enough when the brisket is hot, pour into a pan and reduce. Once sauce is correct serve with brisket slices.

    20 MIN


  • dont need this to be required

    10 MIN