Bubba’s Brisket
Recipe by Belinda Donner · August 2025
Slow-cooked to perfection with garlic, paprika, and onion soup mix, this is the brisket that anchors every holiday table and tastes even better the next day.
Brisket is the undisputed king of the Jewish holiday table. Slow-braised for hours, it fills the house with an aroma that says “family is gathering.” Every Jewish grandmother has her version, and this one, with its garlic rub and onion soup mix, is as classic as it gets.
Ingredients
- For the Brisket:
- 1 beef brisket (3–4 pounds)
- 6 cloves garlic, minced
- 2 tablespoons vegetable oil
- Salt and black pepper to taste
- Paprika to taste
- Vegetables:
- 2 large onions, chopped
- Carrots, chopped (optional)
- Celery, chopped (optional)
- Liquid and Seasonings:
- 1 cup water, tomato juice, or tomato sauce
- 1 envelope dried onion soup mix
Instructions
- 1
Preheat oven to 325°F.
- 2
Rinse the meat with water and pat completely dry. Rub on all sides with crushed garlic. Season generously with salt, pepper, and paprika.
- 3
Heat oil in a heavy-bottomed casserole dish or Dutch oven. Brown the brisket on all sides until well-seared.
- 4
Add chopped onions, carrots, and celery around the meat. Pour in your liquid of choice. Sprinkle the dried onion soup mix over everything.
- 5
Cover tightly and bake for 3 hours.
- 6
Remove cover and continue baking for an additional 30 minutes to brown the top.
Chef's Notes
This dish is best prepared a day in advance so the fat can be easily skimmed off when cold. Slice against the grain for maximum tenderness.
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