Three-Ingredient Brisket

Name: Three-Ingredient Passover Brisket
Prep time: PT0D0H0M
Cook time: PT0D3H20M
Total time: PT0D3H20M
Yield: 6–8
Ingredients: One 3–4 lb. beef brisket; Kosher salt and freshly ground black pepper; Vegetable oil, for drizzling; 2 onions, thinly sliced; 3 cups ketchup

The only recipe you’ll need for the pull-apart beef cooked in a sweet-tart sauce.

Serves
6–8
Time
3 hours 20 minutes

PHOTO: HEAMI LEE • FOOD STYLING: CAMILLE BECERRA

By Mattie Lubchansky

Updated on April 2, 2025

There’s a lot to love at New York City cartoonist and illustrator Mattie Lubchansky’s family’s Passover table: kugel, mina pie (a layered meat pie with matzo), matzo ball soup, kosher meatballs—but her favorite holiday dish is her grandmother Isabel’s beef brisket. It’s been a staple at every Passover and Thanksgiving since she can remember. The simple, slow-cooked brisket requires just three ingredients, one of which is an entire bottle of ketchup.

Order the SAVEUR Selects Enameled Cast Iron Braiser here .

Featured in “Recipe Comix: A Brisket With Secret Sauce.”

Ingredients

One 3–4 lb. beef brisket
Kosher salt and freshly ground black pepper
Vegetable oil, for drizzling
2 onions, thinly sliced
3 cups ketchup

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Instructions

Step 1

Season the brisket with salt and black pepper. In a large heavy pot over medium-high heat, add a drizzle of oil. When it’s hot and shimmering, add the brisket and cook until browned on the bottom, 4–5 minutes. Using tongs, turn the brisket over, top with the onions, and continue cooking until browned on the bottom, 4–5 minutes more. Spread the onions over the bottom of the pot and place the brisket on top. Add the ketchup and bring to a boil. Turn the heat to low, cover, and simmer, stirring occasionally, until an instant-read thermometer inserted into the brisket reads 140°F, about 1 hour and 30 minutes.

Step 2

Transfer the brisket to a cutting board and cut into ¼-inch-thick slices. Return the slices to the pot over low heat, cover, and continue cooking until the meat breaks apart easily when pierced with a fork, about 1 hour and 30 minutes more.

Step 3

Transfer the brisket to a deep platter, spoon the sauce over the top, and serve.

Season the brisket with salt and black pepper. In a large heavy pot over medium-high heat, add a drizzle of oil. When it’s hot and shimmering, add the brisket and cook until browned on the bottom, 4–5 minutes. Using tongs, turn the brisket over, top with the onions, and continue cooking until browned on the bottom, 4–5 minutes more. Spread the onions over the bottom of the pot and place the brisket on top. Add the ketchup and bring to a boil. Turn the heat to low, cover, and simmer, stirring occasionally, until an instant-read thermometer inserted into the brisket reads 140°F, about 1 hour and 30 minutes.
Transfer the brisket to a cutting board and cut into ¼-inch-thick slices. Return the slices to the pot over low heat, cover, and continue cooking until the meat breaks apart easily when pierced with a fork, about 1 hour and 30 minutes more.
Transfer the brisket to a deep platter, spoon the sauce over the top, and serve.