Recipe: Oven-Roasted Beef Brisket

Mollie Stone’s proudly offers fresh Kosher poultry and fresh Kosher beef that are Kosher for Passover. All of our fresh Kosher Meat is cut on premises under supervision at our Palo Alto store and can be picked up at any one of our locations. Please look for the Passover Fresh Meat Order Forms at your local Mollie Stone’s.

Get our recipe for Oven-Roasted Brisket!

Mollie Stone’s Markets Original Recipe


  • 3-5 lb first-cut beef brisket
  • Salt & pepper, to taste
  • 1 teaspoon dry mustard
  • 3-4 large onions, sliced
  • 2 cups beef broth, chicken broth or water (or 1 cup broth and 1 cup dry red or white wine)
  • 3 carrots, cut into chunks
  • 3-5 whole cloves garlic
  • 2-3 stalks celery, sliced
  • 8-10 small new potatoes
  • 1 tablespoon fresh or 1 teaspoon dried thyme
  • 1 teaspoon fresh or 1/2 teaspoon dried rosemary
  • 1 bay leaf
  • Brisket Gravy (about 1 cup)
  • 1 cup cold water
  • 2 tablespoons potato starch


Preheat the oven to 350F.

Rub both sides of the meat with salt, pepper and mustard. Spread half the onions over bottom of a shallow roasting pan. Place brisket, fat side up, in the pan and top with remaining onions. Add 1/4 cup broth. Bake, uncovered and basting occasionally, until the meat and onions begin to brown (about 1 hour).

Add the remaining broth and remaining ingredients. (Liquid should never reach more than halfway up the side of the meat). Cover, reduce the heat to 300F and cook until meat is fork-tender (about 2.5 to 3 hours). The thickest part of the brisket should register about 175F.

Cover loosely with foil and let stand 20 minutes before carving. Slice the brisket diagonally against the grain about 1/8-inch thick.