Grandma Tilly’s Brisket

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1 (5 – 6 pound) brisket, first cut
¼ cup flour
Paprika, generous amount (this makes the sauce dark and full bodied)
Garlic powder
5 cloves fresh garlic, chopped
3 tablespoons olive oil
3 yellow onions, sliced
¾ cup chicken stock
¾ cup red wine
10 carrots, peeled and sliced in long chunks


Dredge brisket in flour and shake off excess.
Generously season brisket with salt, pepper, paprika, garlic powder, and fresh garlic (on both sides).
Heat broiler.
Sear the meat under the broiler until toasty dark brown on both sides, about 4 minutes each side. Watch closely though because the broiler works fast.
While the meat is broiling, heat olive oil in a large dutch oven.
Saute onion until soft and caramelized; about 11 minutes.
Take the meat out and add it to the top of the onions.
Add the chicken stock, a little more olive oil, red wine, and carrots.
Cover and cook slowly on low heat for about 3 – 3 ½ hours.
Let the meat rest at least ½ hour before slicing.
Return the meat to the sauce before reheating.

2 thoughts on “Grandma Tilly’s Brisket

  1. This is my grandmother Tillie’s recipe, and I learned it from my mother, Tillie’s daughter-in-law. We called it pot roast and we always had it with kasha and bowties. I remember once when my mother tried Rose Samel’s brisket recipe, and my father, rather seriously and angrily, said,” I don’t understand this! You make the best pot roast in the world! Why are you giving us second rate pot roast?” That was the end– my mother stuck to her perfect pot roast.

    My friend Stevie Pierson jjust signed a contract to write a new book: all about brisket!

    I have Tillie’s soup pot which will one day go to Liz Kurtz, who deserves it

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