This make ahead Jewish brisket only requires 10 minutes of prep and 4 simple ingredients making it the perfect stress free holiday meal.

When it comes to Jewish holiday meals, the brisket holds a place of honor at the table, and for good reason. This slow-roasted marvel transforms a tough, humble cut of beef into a tender, juicy centerpiece with rich, savory flavors.
This recipe for make ahead Jewish brisket, which is kosher for Passover, is a beloved family favorite passed down from my brother’s future mother-in-law Melissa—a woman whose kitchen is a treasure trove of timeless Jewish recipes.
Simple Yet So Special
This make ahead Jewish brisket is the perfect balance of simplicity and soul. With just a handful of pantry staples—ketchup, yellow mustard, fresh garlic, and Lipton’s onion soup mix—a meal comes together in mere minutes leaving the oven to do the heavy lifting.
The resulting brisket is so flavorful and tender, it practically melts in your mouth.
Whether it’s the Passover Seder, breaking the Yom Kippur fast, or celebrating the lights of Hanukkah, Jewish brisket is a dish that embodies the warmth and togetherness of these occasions. Its rich aroma fills the house, signaling that special memories are about to be made.
Perfect Make Ahead Holiday Main Course
One of my absolute favorite aspects of this recipe is how practical it is for holiday prep. Jewish brisket can be made two or three days ahead of time, giving you one less thing to juggle when hosting a big gathering.
It is recommended to roast the brisket 2 or 3 days ahead of time (or in the morning if serving in the evening) to allow flavors to develop as it rests.
Make Ahead Jewish Brisket Recipe
Ingredients:
- 4-5lb beef brisket
- 4 garlic cloves, peeled and halved
- 3 tablespoons ketchup
- 3 tablespoons yellow mustard
- 2 packets Liptons dry onion soup seasoning mix
- 3/4 cup water
Instructions:
Preheat the oven to 500F. Rinse the beef brisket and pat dry with paper towels.
Make 8 small slits down the center of the brisket and insert garlic into each.

Place beef fat side up in a large roasting pan. Roast for 15 minutes to brown then remove from the oven and reduce the temperature to 350F.

Smear the top and sides of the meat with both ketchup and yellow mustard.

Rub onion soup mix (one packet per side) until evenly distributed about the entire brisket.

Pour water into the roasting pan around the beef and seal the pan very tightly with aluminum foil. Bake for 2.5 hours at 350F then remove from the oven.

When cool enough to safely handle, slice thinly against the grain of the meat. Arrange the brisket slices back into the pan with all of the juices.
Cover the pan with foil and cook for an additional 30 minutes.

Storing, Reheating and Freezing Make Ahead Jewish Brisket
It is recommended to make the brisket a day or two ahead of serving as this is one of those dishes that always seem to taste better with reheating.
If you would like to serve it the same day, make the brisket as directed in the morning, refrigerate after slicing and reheat for 30 minutes at 350F later in the day.
This make ahead Jewish brisket freezes beautifully and can be made and frozen for unexpected visitors when the time calls later on.
More Holiday Recipes
Spinach Dip in a Pumpernickel Bread Bowl
Classic Italian Stuffed Mushrooms
Rustic Italian Spinach Ricotta Pie
Save It For Later!


Make Ahead Jewish Brisket
This make ahead Jewish brisket only requires 10 minutes of prep and 4 simple ingredients making it the perfect stress free holiday meal.
Ingredients
- 4-5lb beef brisket
- 4 garlic cloves, peeled and halved
- 3 tablespoons ketchup
- 3 tablespoons yellow mustard
- 2 packets Liptons dry onion soup seasoning mix
- 3/4 cup water
Instructions
- Preheat the oven to 500F.
- Rinse the beef brisket and pat dry with paper towels.
- Make 8 small slits down the center of the brisket and insert garlic into each. (see photo)
- Place beef fat side up in a large roasting pan.
- Roast for 15 minutes to brown then remove from the oven and reduce the temperature to 350F.
- Smear the top and sides of the meat with both ketchup and yellow mustard.
- Rub onion soup mix (one packet per side) until evenly distributed about the entire brisket.
- Pour water into the roasting pan around the beef and seal the pan very tightly with aluminum foil.
- Bake for 2.5 hours at 350F then remove from the oven.
- When cool enough to safely handle, slice thinly against the grain of the meat. Arrange the brisket slices back into the pan with all of the juices.
- Cover the pan with foil and cook for an additional 30 minutes.
Notes
It is recommended to make the brisket a day or two ahead of serving as this is a dish that seems to always taste better with reheating.
If you would like to serve it the same day, make the brisket as directed in the morning, refrigerate after slicing and reheat for 30 minutes at 350F later in the day.
This make ahead Jewish brisket freezes beautifully and can be made and frozen for unexpected visitors when the time calls later on.