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'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!

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!

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?

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

Didn’t want the chemicals from soda; replaced with 1 teaspoon vanilla and a quarter cup brown sugar. Still tender and the bakance of sweetness to counter the umami flavors. Mmm.

Seared meat in frying pan with garlic powder (no need for oil). Cooked in the crockpot on low for 8 hours.

reduced the amount of ketchup; added sriracha in its place. used more wine.

I just made this, following the recipe pretty closely (left out honey, used Pepsi instead of co*ke, half clove) in a le cruset Dutch oven and the sauce is a blackened, gloopy reduced mess that is both too sweet and too salty. I actually rinsed off the meat and separated it, I'm so upset because I won't have time to make a different brisket and this is disgusting.

Thank you for this sublime recipe. Prepared it yesterday, refrigerated the sauce and brisket separately due to limited space in fridge. Today, scraped at least one half inch of solidified fat from the sauce and blitzed it with an immersion blender before heating. Consistency was silky and so flavorful. Meat was tender, and cut with a fork. No regular honey in the cupboard so used Mike’s Hot Honey. Loved the zip it added to the sauce.

One word: Luscious

I made for a Hanukkah dinner with a few friends that are GF! Subbed coconut aminos instead of soy and added anchovy paste to amp up the umami flavor!Low and slow is the key! Always a crowd favorite every year!

This seemed like a great recipe but I used a le creuset Dutch oven and had the black tar experience. Maybe I needed to cook at 300? Maybe a different pan? Metal? Corning ware?

My first time making brisket and will definitely be doing so again! This was sweeter than I like though

I like this recipe but suggest the following to finish the sauce: after skimming the fat off the sauce, either strain it or use an immersion blender, boil to reduce it for about 5 minutes, add a pinch of Kosher salt, then add a slurry of cornstarch (1-2T) and water (1/4C) and boil for a minute to thicken slightly. Voila, silky delicious sauce!Also when I make this again I'll reduce the oven temp to 300 as others have suggested.