Very Best Brisket

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Debbie Paskow Taveira 1

"Easy, tender and delicious is the best way to describe this meal. It's a one pot dish of brisket, potatoes, carrots and onions, then voila, a meal fit for a king! You can serve it holiday time or any time. So few ingredients, but the end result is just mouth watering good! Every Passover this is requested, and it comes out perfect every year!"
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2 h 45 m servings 478 cals
Serving size has been adjusted!

Original recipe yields 14 servings



  • Calories:
  • 478 kcal
  • 24%
  • Fat:
  • 31.5 g
  • 49%
  • Carbs:
  • 22.4g
  • 7%
  • Protein:
  • 25.6 g
  • 51%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 564 mg
  • 23%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

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  • Ready In

  1. Layer the onions, potatoes, and carrots into the bottom of a large Dutch oven. Place the brisket on top of the vegetables.
  2. Mix the beef broth, onion soup mix, ketchup, and ginger ale in a bowl, and pour it over the brisket and vegetables. Bring to a boil over high heat, cover, and reduce heat to a simmer.
  3. Simmer the brisket until tender, about 2 1/2 hours.


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Delicious ! I make it every year for a Passover brisket. I cook it the day before I'm going to serve it and then I slice the meat and let it sit overnight(in the refrigerator) in the juice to ma...

Make sure you use a brisket FLAT, not the point (lotta fat). To serve cut it across the grain of the meat, not with it, so it will be tender.

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