Grandma's Brisket Recipe -
Grandma's Brisket Recipe
  • READY IN 3+ hrs

Grandma's Brisket

Recipe by  

"My grandmother used to make this every year for get-togethers. Who would've known that it was this easy?"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    5 mins
  • COOK

    3 hrs

    3 hrs 5 mins


  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Place the brisket in a roasting pan fat side up. In a medium bowl, stir together the ketchup, soup mix and ginger ale; pour over the brisket. Arrange carrots and onion around the edge of the roast if using. Cover the roast with a lid or aluminum foil.
  3. Bake for 2 hours in the preheated oven. Remove the cover, and cook for 1 more hour. Let stand for a few minutes before slicing and serving.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Apr 02, 2007

Best Passover brisket I have ever made- to solve ALL cooking problems -use one of those plastic cooking bags- amazing soft as butter no problem results- put all the carrots red potatoes and the like in the bag too- amazing results

Most Helpful Critical Review
Jan 23, 2007

Beware, this is a very sweet sauce. I even subbed half ketchup and half chili sauce and it was still too sweet. The taste was not bad, just too sweet for my family as we don't like meat to have a sweet taste. I guess I thought the soup mix would counter the sweet factor but it didn't. The brisket did turn out very tender and sliced perfectly. I rinsed the carrots off because they were coated with the sweet syrupy sauce! Didn't serve the sauce with the meat, but heated bottled bbq sauce instead. Thanks anyway.

Mar 16, 2009

This recipe is a staple at our house; I make it at least twice a week for Shabbat dinner. I typically triple all of the ingredients. I made some minor changes to the recipe; I sprinkle the brisket with salt, black pepper & parsley flakes. I only use organic ketchup or any ketchup that DOES NOT have corn syrup in it. I have nothing against corn syrup, I've just found that the brisket has a better flavor when I use the ketchup without it. I also use Vernor's ginger soda as I've found this brand to add the best flavor without being overly sweet. Sometimes I leave the carrots out & it's still great. I cook in my convection roasting oven at 375 degrees for the recommended time. I then take the brisket out of the oven & let it rest for 15-20 minutes. Then, I slice it & put it along with the sauce in a large crock pot on low until I'm ready to serve. It's crazy but every single person that has eaten the brisket prepared this way says it's the best they've ever had & we're talking more than 60 people!!!

May 07, 2006

Very very successful! Since we can't get ginger ale, I substituted with equal amounts of Coke-a Cola and sweet red wine.

Apr 13, 2006

This was FANTASTIC!!! And so easy to prepare. I made it last night for Passover (doubled the recipe because there were 9 of us) and everyone loved it. Instead of cutting up large carrots, I simply added about 2 dozen baby carrots. My 24 year old godson who loves to cook, enjoyed the brisket so much, I sent him home with a copy of the recipe. :-)

Jan 15, 2005

Strange ingredients, but very delicious! I used a bottle of chili sauce instead of the ketchup. Wonderful flavor!!

Aug 06, 2008

FABULOUS recipe. I was worried that not having a marinated piece of meat would produce subpar results but this recipe is easy, flavorful, and requires no marination! I added a couple shots of worcestershire and garlic powder to the sauce. Served with boiled potatoes and green beans and carrots and drizzled the sauce on everything. Yum.

Mar 19, 2006

This was so good! My family loved this recipe! We added potatoes! This recipe has a sweet taste to it. I will be making this every St.Pattys day.


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  • Calories
  • 466 kcal
  • 23%
  • Carbohydrates
  • 22 g
  • 7%
  • Cholesterol
  • 92 mg
  • 31%
  • Fat
  • 31.2 g
  • 48%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 24.4 g
  • 49%
  • Sodium
  • 946 mg
  • 38%

* Percent Daily Values are based on a 2,000 calorie diet.

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