Pot-Roasted Brisket


Preparation info

  • Serves

    Six to Eight

    • Difficulty


Appears in

The Complete Guide to Traditional Jewish Cooking

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

This big, pot-roasted meat dish is a Friday night favourite. Occasionally, as here, a heavy, sausage-shaped dumpling called kishke is added to the pot and cooked with the meat. Pot-roasted brisket should cook long and slowly and be meltingly tender.


  • 5 onions, sliced widthways
  • 3 bay leaves
  • 1–1.6 kg/2¼–3½


  1. Preheat the oven to 180°C/350°F/Gas 4. Put one-third of the onions and a bay leaf in an ovenproof dish, then top with the brisket. Sprinkle over the garlic, carrots and the remaining bay leaves, sprinkle with salt, pepper and paprika, then top with the remaining