You are here

Bubbe's Brisket

Bubbe's Brisket


  • 1 tablespoon avocado oil
  • 1 teaspoon salt
  • Freshly ground black pepper
  • 1 brisket, grass-fed if possible, about 4 pounds
  • 1 large onion, thinly sliced
  • 6 large carrots, chopped
  • 5 cloves garlic, minced
  • 4 cups beef broth
  • Greens, for serving


  1. In a large stockpot over medium-high, heat avocado oil. Rub salt and pepper into the brisket and place in the pot. Cook for about 7 minutes on each side. Add onion, carrots, garlic and broth to the pot. Bring to a low simmer and cover. Cook for 4 hours or until tender.
  2. Remove brisket and allow it to rest for 10 minutes. Slice brisket and serve with cooked veggies and desired greens.


  • Adapted with permission from The New Yiddish Kitchen by Simone Miller and Jennifer Robins (Page Street Publishing Co., 2016)


Add a comment