Hand-Me-Down Brisket


If you can get your hands on what they call the “point” of the brisket vs. the “flat” you will be rewarded with a final dish that is extra tender and melts in your mouth. The point refers to the fattier, more marbled end of the brisket which is therefore much more resistant to drying out in the oven. Ask your butcher!

Active Time: 15 mins

Total Time: 5 hours 15 minutes, plus overnight rest if possible

Screenshot 2024-04-19 at 12.32.40 PM


  • 3 celery stalks
  • 4 ounces radishes
  • 1 ripe, sweet apple
  • 1 lemon


  • Extra virgin olive oil
  • Kosher salt, freshly ground black pepper
  • 1 cup brewed coffee (decaf or regular)
  • 1 can whole cranberry sauce
  • 1 packet Lipton’s onion soup mix
  • 1 12-ounce jar Heinz chili sauce


  • 5-6 pounds lbs brisket (preferably the point, not the flat)

1. Season and sear:

  • Preheat the oven to 325. Season one 5-6 pound brisket heavily with salt and pepper.
  • Heat a large Dutch oven (big enough to fit the brisket) over medium-high. Add a few big glugs of olive oil and allow to preheat until the oil is really hot. Sear the brisket, fattier side down, until golden brown and crispy, 8-10 minutes. Using tongs or a few spatulas, flip the brisket, and brown on the other side, 8-10 minutes longer. Turn off the heat.
  • In a large bowl, whisk together 1 cup brewed coffee (decaf or regular), 1 can whole cranberry sauce,1 packet Lipton’s onion soup mix, and 1 12-ounce jar Heinz chili sauce until well combined. Pour the mixture over and around the brisket.

2. Braise:

  • Cover the pot tightly with foil and then top it with its lid. Transfer to the oven and braise, checking on it every 90 minutes or so, to make sure there is still enough liquid (it shouldn’t be super reduced and jammy until the very end).
  • Gently spoon some of the cooking liquid up and over the brisket each time you check. Repeat this process until the brisket is tender, and you can flake away some meat easily with the tines of a fork, 4-5 hours total. Remove from oven and let cool to room temperature, then transfer to fridge to chill overnight. This will make slicing and defatting the braise MUCH easier, and allow the brisket to take on even more flavor.

3. Skim, slice, and reheat:

  • Preheat the oven to 325.
  • The next day, remove and discard the solid beef fat that has risen to the top of the pot. Transfer the brisket to a cutting board while still cold, and slice into ½” thick slices. Return the slices to the pot. Add a half cup of water or so to help loosen the sauce. Cover the pot and return to the oven to reheat until the brisket is fully heated through, about 45 minutes.

4. Make the (optional) salad and serve:

  • Thinly slice 3 stalks celery, 4 ounces radishes, and 1 apple. Combine them all in a medium bowl. Just before serving, squeeze the juice of 1 lemon over the vegetables, and drizzle with some olive oil. Season aggressively with salt and lots of pepper until it all starts to taste realllllly good, and toss gently with your hands.
  • Carefully transfer the brisket and its sauce to a serving platter. Top with the radish salad and serve.

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