Cook This: Beef Brisket

My dear friend Allyson is always telling me how delicious and easy her beef brisket recipe is (it’s a Shabbat staple for her) so I finally made it today for my family. As expected, it did not disappoint! I served mine with mashed potatoes. Life hack: I recommend using an aluminum disposable cooking dish for easy clean up.


4-pound beef brisket

1 packet Lipton onion seasoning
1 jar Heinz chili sauce
1 yellow onion sliced
1/4 cup red wine
1 jar water (amount of Heinz chili sauce container full)
Brown sugar


Sear the brisket on both sides in a cast iron skillet/frying pan. Transfer to oven-safe dish with sliced onions on the bottom. Place fatty side on top. Season with Heinz chili sauce, packet of Lipton onion and rub with brown sugar. Add 1/4 bottle of red wine and water (fill the Heinz chili sauce jar). Cover with aluminum foil and cook at 250 degrees for 4 hours. Depending on the size of your brisket, cook 1 hour for each pound. Let meat rest for one hour before serving. Enjoy!

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