NOVEMBER 7 • 2024 | 41
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his brisket recipe will be a star on your holiday 
table or any time of year. My good friend has a 
special brisket recipe that everyone who tastes it 
declares it as the best! I know everyone says their brisket 
is the best, but my friend Julie Unatin’s, 
who was given the recipe by our friend 
Heidi Rosenbaum, really is that good. It is 
full of carrots and potatoes and cranberry 
goodness. Try it for yourself and see if 
your family declares this brisket the best.

BEST BRISKET
Yield: Enough for 8 people with leftovers

Ingredients

1 4-5 pound brisket, first cut, leave the fat cap on

1 pound carrots, cut into 2-inch pieces

1 pound Yukon gold potatoes, left whole if not too large or cut 

in half if large

1 can whole cranberry sauce, not the jellied kind

1 packet brown gravy, mix with 2 cups water

1 packet onion soup mix

* Mix these three ingredients together and set aside. I double 

the gravy ingredients if the brisket is large.

Directions 
Preheat the oven to 450 degrees F. Salt and 
pepper both sides of the brisket and then sear 
in the oven until brown on each side. I use a 
stainless-steel roasting pan. It should be large 
enough to hold the brisket, vegetables and liquid. 
You can also sear the brisket on the stovetop, 
adding 1-2 tablespoons oil to a cast iron or 
stainless-steel pan. After searing, turn the oven 
down to 325 degrees F.
Once seared, add the carrots and the potatoes 
and the reserved liquid to the brisket.
Cut a piece of parchment paper big enough to 
cover the brisket. Wet the parchment paper and 
crumple it and then smooth it out placing it over the 
brisket. Cover the parchment paper and the brisket 
tightly with foil.
Place the brisket in the oven. Let it cook without 
peeking for 3½-4 hours — 1 hour per pound is a 
good rule. The brisket is ready when a fork slides 
in and out of the brisket easily. Don’t be surprised if 
your brisket shrinks in size.
It is best to make the brisket the day before. 

Remove the parchment paper and the foil but 
reserve it. Leave the brisket on the counter until it 
is at room temperature. Cover with the reserved 
parchment paper and foil. Refrigerate overnight. 
Slice the brisket and put back in the roasting pan, 
spooning the juices over the cut slices and rewarm 
in a 300 degree oven for 45 minutes to 1 hour or 
until heated through.
The brisket should have a fat cap on the top, 
which bastes the meat and adds flavor and keeps 
it from getting dry and tough. This also freezes 
beautifully, if there are any leftovers! 

ARTS&LIFE
WEEKLY RECIPES

Best Brisket!

Debra 
Walter

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