Cooking Guide

Braised Brisket

Braised Brisket


We recommend removing thawed* meat from the refrigerator 30 minutes before cooking.

Note: Brisket should be prepared at least one day in advance for best results. It can be frozen after cooking.


1 2.5-3.5 lb brisket, thawed*
2 tablespoons olive oil
2 cups onion, chopped
1/2 cup ketchup
2 tablespoons balsamic vinegar
1 cup water
salt and pepper, to taste


  1. Preheat oven to 325°F.
  2. In a large skillet, heat olive oil on medium-high.
  3. Sear brisket about 3 minutes per side.
  4. Place brisket in a roasting pan.
  5. Mix onions, ketchup, balsamic vinegar, salt and pepper in a bowl and pour over brisket.
  6. Add 1 cup water (or 1/2 inch) to the bottom of roasting pan.
  7. Cover pan tightly with foil and place in the oven.
  8. Roast 3-31/2 hours or until brisket is fork-tender.†
  9. Leave brisket in roasting pan and let cool. Cover pan and refrigerate overnight.
  10. The next day, skim off fat, remove brisket from pan, leaving the onion mixture.
  11. Slice brisket thin, about 1/4-inch thick, across the grain of the meat.
  12. Return the sliced brisket to the pan with the onion mixture, cover, and refrigerate or freeze.
  13. Reheat until hot. This takes approximately 20 minutes at 350°F.


*Thaw packaged meat on a dish in the refrigerator.

See Delivery Storage and Thawing for thawing details.

Remove thawed product from the refrigerator 30 minutes before cooking.

†Meat is fork-tender when it gives when a fork is inserted and twisted.