About this Recipe

Melt in your mouth Brisket that is good for any of the holidays.


Servings: 40 thin slices

Preparation: 15 minutes

Cook time: 5 hours











3 lb. first-cut brisket

2 tbsp. paprika

2 tbsp. garlic powder

2 tbsp. dried chives (optional)

1 tbsp. salt

2 large Spanish onions

˝ cup balsamic vinegar

cup honey



1.   Slice the onions in rounds. Place them in the bottom of a baking dish.

2.   Combine the paprika, garlic powder, chives and salt in a small bowl. Cover the brisket with the spice mixture. Pat it in gently until the meat can hold no more.

3.   Place the meat on top of the onions and put it into the oven at 400° F for 1 hour.

4.   Take the pan out of the oven, add the balsamic vinegar and honey, and cover the baking dish tightly. Return the pan to the oven, lower the temperature to 250° F, and cook for another 4 hours, until the meat is fork tender—meaning a fork goes in with almost no resistance. Cooking time will vary, depending on the size and thickness of your brisket, the type of pan you use, and your oven, so make sure to use the fork test.

5.   Approximately once an hour, take it out and turn the meat, so both sides get equally moist. (If you’re busy, you can skip the turning; just make sure to turn it once, about halfway through.)

6.   Refrigerate the meat until completely cold (preferably overnight), then cut in thin slices against the grain. Return the sliced meat to the sauce. Reheat in the oven, or over a low flame. Serve with the onions and sauce.