Some recipes don’t need fancy ingredients, trendy techniques, or a long ingredient list to be memorable. The brisket of the rabbi’s wife It is evidence. It’s one of those classic “year-old” recipes that people swear is the best brisket they’ve ever tasted — and honestly, once you try it, you’ll understand why.

The story behind this recipe is that my sister-in-law made it one year when we were visiting for Christmas. She had a small clipping of the recipe in a newspaper, having kept it for many years and not remembering the source. This brisket is made tender, juicy, and full of sweet and salty flavor thanks to a simple sauce made with whole berries Cranberry sauce And Heinz hot sauce (plus a little Worcestershire). I couldn’t believe it was such a simple recipe. It was perfect Creamy macaroni and cheese. And I’ve been doing it ever since!

The rabbi's wife's brisket is sliced ​​and displayed on a plate

Here’s a little secret: This recipe involves sitting overnight in the refrigerator after carving, which makes the brisket even better the next day. It’s not just a suggestion, it’s the magic step that turns good brisket into good brisket the better Brisket.

Why I love this brisket recipe

  1. You only need 5 ingredients (plus water!)
  2. It’s perfect for feeding a crowd.
  3. It is a tender and juicy piece of meat with a sweet and salty sauce.
  4. I love that they are easy to use (they taste even better the next day).
  5. It’s great for holiday meals and family gatherings.
Ingredients shown for making Rabbi's Wife's brisket

Required components:

  • Whole cranberry sauce – Gives sweetness, texture and distinctive refreshing flavour
  • Heinz hot sauce – Adds delicious depth and balances the sweetness (this is the secret pairing!)
  • Worcestershire sauce -Just a dash adds richness and a little umami
  • Kosher beef (5 pounds) – Perfect size for a crowd and perfect for slow roasting
  • Seasoned salt – An easy marinade that adds flavor without the need for additional spices
Four pictures showing how the rabbi's wife's meat is prepared

How to make a rabbi’s wife’s brisket

This recipe is so simple, your oven does almost all the work.

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. In a bowl, whisk together the cranberry sauce, chili sauce, and Worcestershire sauce.
  3. Place brisket in a roasting pan with about 1/4 inch of water. Season with seasoned salt.
  4. Bake uncovered for 30 minutes.
  5. Pour sauce over brisket, cover tightly with aluminum foil, reduce heat to 325°F, and bake for 4 hours.
  6. We take it out of the oven, cut it into slices Against the grainReturn the meat to the pan.
  7. Place it in the refrigerator overnight (this step is important!).
  8. Reheat covered at 350°F for 45 to 60 minutes and serve.
Cut the rabbi's wife's breast into slices and place them on a plate

Recipe tips

  • Don’t skip the overnight step.
  • This brisket is good on day one…but it is surprising the next day.
  • Refrigerating overnight allows the brisket to absorb the sauce, makes slicing easier, and improves flavor and tenderness.
  • Steak against the grain: This is the difference between brisket that melts in your mouth and brisket that feels chewy. Find the direction of the muscle fibers and cut them.
  • Keep it tightly covered: Brisket needs a long, slow roast until it’s tender. Aluminum foil retains moisture and helps it cook properly.
Pour the sauce over the rabbi's wife's brisket slices
The rabbi's wife's breast meat is cut into pieces on a plate

Storage + Progress

This brisket is a dream to plan ahead!

  • Store in a covered bowl or airtight container in the refrigerator for up to 4 days.
  • Freeze the brisket with sauce for up to 2 months (thawed overnight in the refrigerator).
  • Reheat covered so it stays moist.
The rabbi's wife's brisket is served in a dish with carrots and potatoes

If you’re looking for a no-fuss, completely dependable brisket recipe that tastes like it’s been part of family celebrations forever, this is it. The sauce is simple, the method is easy, and resting overnight makes the brisket incredibly tender and flavorful. Whether you serve it for a holiday meal or a cozy Sunday dinner, this is the recipe people remember—and the kind they’ll ask you to make again next year. The best thing is that you don’t have to be an experienced cook to make this recipe. It’s a no-fail brisket recipe that turns out amazing every time.

Fun facts about brisket:

  • From one cow you can get two breasts (one on each side of the chest).
  • Brisket contains a lot of connective tissue, which is why it is usually braised or smoked low and slow to tenderize the meat.
  • Hickory wood is best for use in manufacturing Smoker Brisket.
  • Once finished cooking, the brisket can be returned to the smoker to cover the burnt ends. These are very popular at Kansas City style barbecue.
  • Corn beef It is brisket that has been cured in brine.
  • In Germany, brisket is cooked in dark beer.
  • Brisket is a common cut of meat used in… Vietnamese pho soup.
  • Brisket is often considered the national dish of Texas.

  • Whisk (to collect sauce ingredients)

  • knife (to chop pistachios)

  • Preheat the oven to 350 degrees Fahrenheit.

  • In a medium bowl, whisk together the cranberry sauce, hot pepper sauce, and a little Worcestershire sauce; Aside.

  • Place brisket in roasting pan. Fill by ¼ inch with water. Season the brisket with seasoned salt. Bake uncovered for 30 minutes.

  • We take the tray out of the oven, then pour the cranberry mixture over it. Cover the pan tightly with aluminum foil. Reduce oven temperature to 325°F, and bake for 4 hours.

  • Take the meat out of the oven, cut the meat into slices against grains, and return them to their juices. Place it in the refrigerator overnight (important step!)

  • reheat, Covered, at 350 degrees Fahrenheit. For 45 to 60 minutes.

  • Don’t skip the overnight chilling step, as this brisket will taste better the next day and slice more easily.
  • Be sure to cut the brisket against the grain for a more tender texture.
  • Reheat covered so the meat remains tender.

Submission: 1service, Calories: 449Kcal, Carbohydrates: 25g, protein: 48g, fat: 17g, Saturated fat: 6g, Polyunsaturated fats: 1g, Monounsaturated fats: 8g, Cholesterol: 141mg, Sodium: 490mg, Potassium: 855mg, Fiber: 1g, sugar: 20g, Vitamin A: 191IU, Vitamin C: 2mg, Calcium: 18mg, iron: 5mg

Nutritional information is automatically calculated and should only be used as an estimate.