Tangy Brisket With Ginger Recipe (2024)

Hello, all — we noticed that several of you mentioned that the cooking time and temperature were inaccurate on this recipe. (The original version called for 3 hours, including 1 hour uncovered, at 350 degrees.) We've retested the recipe and have edited it accordingly. You'll see that the brisket now cooks for 5 to 6 hours, covered, at 325 degrees. We also adjusted the recipe so the soda and oil are whisked into the sauce mixture separately, to avoid a leaking food processor.

This is amazing. I've made it several times with one caveat-- the ingredients started to seep out of my cuisinart so now I blend the cloves, onion, ginger, garlic, wine, ketchup, honey and cider vinegar in there, then transfer it to a large bowl and whisk in the co*ke and the olive oil. I also trim the fat off while it's warm, slice it and then return it to the sauce and let it refrigerate overnight (or longer) before serving.

Does anyone know how to convert this recipe (reflecting the adjusted cooking instructions) for either a slow cooker or pressure cooker?

Lesson: the pan matters. Use a ceramic lasagna pan with high sides and lots of liquid, covered tightly. If the liquid is too low, double the sauce.Shallower glass pans (9x13 baking dish) may burn the liquid into black tar by the 5.5 hour mark. Disposable aluminum pans produce a rubbery brisket.I cooked 4 briskets today, two together in a ceramic pan, two individually in glass. Ceramic came out great. Glass left me with a congealed, burned mess.

For 1/2 recipe, 3.3 lbs, cooked 2 hrs, turned over and cooked 2 more hours, flipped and cooked another 30 min

Made this, over the weekend, and it was good, but not great and the reason why is time. I try to follow recipes exactly on a first try and so I cooked this at with the time/temp suggested. The result was tougher then I like. It was good, but not really tender. I plan on doing it again, and when I do, I'm going to lower the temp to 300 and increase the time to 6 hours. I will also probably brown the brisket and really make it more of a braise.

I've made this more times than I can count! I've used ginger ale with excellent results, diet soda is fine, and everyone always loves it-
I put all of the ingredients in a large dutch oven and use the immersion blender on it- it all won't fit in the food processor.

Thanks so much for the advice about adding the co*ke and the olive oil after you process the rest of the ingredients. I had the same problem that you did and now it is solved. I make it every Jewish holiday and it is far superior to any other brisket I have ever had. Forget about the onion soup mix people swear by.

Has anyone used a satisfactory substitute for the cola/ginger ale? We don’t drink soda and I’d prefer not to cook with it.

I cooked 80 pounds of brisket the other day. All tested around 190 - 193 degrees when pulled from oven. Cooled and refrigerated overnight. The next day they sliced like butter! Reheated in sauce (wish I had reduced) and our 264 guests were thrilled!
Served the brisket over salad greens for a Luncheon. Guests were thrilled with the results!

I am a reluctant, beginner cook preparing for the holidays. This is my first brisket and I will be serving it tonight to a crowd that includes my own mother, the brisket expert of all time. Guess how it turned out....it’s delicious! Followed the recipe to the letter as i was too intimidated not to...it’s perfect. Yay!

Increased cooking time to 6 hours at 300. Fabulous result.

I make a similar brisket recipe and always cook it over 2 days. The first day, the brisket cooks for 4 hrs at 325 (covered). I then slice it thinly with an electric knife - the "answer" to slicing brisket - put it back in the pan with the sauce/juice and refrigerate overnight. The next day it cooks another 2 hours or so at 325 (covered). It's a bit time consuming but the process adds an incredible amount of flavor and tenderness!

I've cooked brisket for decades in a pressure cooker. For any recipe, once the pressure is up to high. it takes exactly 55 minutes for perfectly tender brisket. It can be cooled rapidly under cold water or allowed to cool slowly. Enjoy!

Vinegar is an ingredient which, dependng on source, is problematic in terms of Passover (i.e. malt vinegar).
For that reason, vinegar and anything containing vinegar (ketchup) - unless specifically labeled as such - is not okay.
Soy sauce, usually made with whet gluten, is off limits.
Question - 3 hours for brisket? Not very long, or is it the high cooking heat (350) which speeds this up?

Absolutely phenomenal. Used a shallow baking dish and then had to switch to a Le Creuset halfway through because of some spillage. Had to finish the next day, which imbued it with the marinade even more. 10/10 and I usually hate brisket.

Step 2 says to put the brisket into the food processor? I assume this is a typo...

I have a guest who is allergic to nightshades. Does anyone have an idea of what I could replace the ketchup with?

This is my new favorite brisket recipe! The flavors are so unusual, and they are all blended together! But it worked! The final result was moist and tender.

Could it be cooked in an oven bag inside a roasting pan?

Cooked a 5.5 lbs and it took nearly 10 hrs. Came out great

OMG—make this immediately! Thank you, Joan Nathan, for the culinary alchemy that is this dish. Followed mostly to the letter—used ginger ale, omitted the mustard, added an onion for the bottom of the pan, Lodge Dutch oven. 6.3 lbs. Cooked 5-1/4 hours to about 205 degrees. Chilled overnight in the sauce; sliced the next day and reheated in the sauce another hour. The sauce was delicious on Day 1, with a definite sweet/sour profile. On Day 2 the flavors had melded and mellowed. Just fabulous!!!

I made this yesterday for Passover today, and it came out great (I made one a couple of weeks ago to test!). I’m not sure how long I should reheat it for and at what temperature - I don’t want it to dry out. Any suggestions???

Omit olive oil Add Pom molasses?

Carrots and parsley go well with this in addition to the potato (use yukon gold).

Can I ask why this recipe isn’t Kosher? I’m not Jewish but was hoping to make a truly Kosher brisket. Thanks!

I braised this in a slow cooker on high for 2 hours and low for 2 hours. I wasn’t crazy about the flavor, though it was definitely better the next day. Will not make this again.

When using a 4-5 lb. Brisket, take half hour of first cook and half hour off second cook

Thanks to reviewers' notes, this brisket is remarkable. I used ceramic lasagna dish, I used ginger ale, and I used the Vitamix versus the processor. No red wine available so I used a nice balsamic that's always on hand. Also, bought a 3 lb. brisket since was only for two of us so one half recipe. Cooked according to instructions. This is a fabulously rich, flavorful, and tender brisket that we enjoyed with corn bread and broccoli the first meal, and then two lunches as sandwiches with coleslaw.

Sear extra onions