Some recipes don’t need fancy ingredients, trendy techniques, or a mile-long ingredient list to be unforgettable. The Rabbi’s Wife’s Brisket is proof. It’s one of those classic “passed around for years” 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 little newspaper cut-out of the recipe, having saved it for many years and not remembering the source. That brisket turned out perfect-tender, juicy, and full of sweet-and-savory flavor thanks to a simple sauce made with whole berry cranberry sauce and Heinz chili sauce (plus just a dash of Worcestershire). I couldn’t believe it was such a simple recipe. It was perfect served with creamy macaroni and cheese. And I’ve been making it ever since!
Here’s a little secret: this recipe includes an overnight rest in the refrigerator after slicing, which makes the brisket even better the next day. It’s not just a suggestion—it’s the magic step that turns a good brisket into the best brisket.
Why I Love This Brisket Recipe
- You only need 5 ingredients (plus water!)
- It’s perfect for feeding a crowd.
- It’s a tender, juicy brisket with a sweet-and-savory sauce.
- I love that it’s make-ahead friendly (tastes even better the next day).
- It’s great for holiday meals and family gatherings.
Ingredients Needed:
- Whole berry cranberry sauce – gives sweetness, texture, and that signature tangy flavor
- Heinz Chili sauce – adds savory depth and balances the sweetness (this is the secret pairing!)
- Worcestershire sauce – just a dash adds richness and a little umami
- Kosher beef brisket (5 pounds) – a perfect size for a crowd and ideal for slow roasting
- Seasoned salt – easy seasoning that adds flavor without needing extra spices
How to Make The Rabbi’s Wife’s Brisket
This recipe is incredibly simple—your oven does almost all the work.
- Preheat the oven to 350°F.
- In a bowl, whisk together the cranberry sauce, chili sauce, and Worcestershire.
- Place the brisket in a roasting pan with about ¼-inch of water. Season with seasoned salt.
- Bake uncovered for 30 minutes.
- Pour the sauce over the brisket, cover tightly with foil, reduce heat to 325°F, and bake for 4 hours.
- Remove from the oven, slice against the grain, and return the meat to the pan juices.
- Refrigerate overnight (this step is important!).
- Reheat covered at 350°F for 45 to 60 minutes and serve.
Recipe Tips
- Don’t skip the overnight step.
- This brisket is good the first day… but it’s amazing the next day.
- Refrigerating overnight lets the brisket soak up the sauce, makes slicing easier, and improves the flavor and tenderness.
- Slice against the grain: this is the difference between brisket that melts in your mouth and brisket that feels chewy. Look for the direction of the muscle fibers and slice across them.
- Keep it covered tightly: brisket needs a long, slow roast to become tender. Foil keeps the moisture in and helps it cook properly.
What to Serve with Brisket
This brisket pairs beautifully with classic sides like mashed potatoes, green beans, macaroni and cheese, macaroni salad and dinner rolls.
If you’re looking for similar dinner ideas, try meatloaf, pot roast or short ribs. Or you can try my other Simple Beef Brisket recipe!
Storage + Make-Ahead
This brisket is a dream for planning ahead!
- Store in a covered pan or airtight container in the refrigerator for up to 4 days.
- Freeze brisket with sauce for up to 2 months (thaw overnight in the fridge).
- Re-heat covered so it stays moist.
If you’re looking for a no-fuss, absolutely dependable brisket recipe that tastes like it’s been part of family celebrations forever, this is the one. The sauce is simple, the method is easy, and that overnight rest makes the brisket unbelievably tender and flavorful. Whether you’re serving it for a holiday meal or a cozy Sunday dinner, this is the kind of recipe people remember—and the kind they’ll ask you to make again next year. The best part… you do not have to be any kind of 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 briskets (one on each side of the chest).
- A brisket can a lot of connective tissue in it, which is why it’s typically cooked or smoked low and slow to tenderize the meat.
- Hickory wood is the best to use for making smoked brisket.
- Once finished cooking, pieces of brisket can be returned to the smoker to make burnt ends. These are very popular in Kansas City Style barbecue.
- Corned beef brisket is brisket that has been cured in brine.
- In Germany, brisket is braised in dark beer.
- Brisket is a common cut of meat used in Vietnamese Pho soup.
- Brisket is often considered the National Dish of Texas.
The Rabbi’s Wife’s Brisket
Equipment
- Whisk (for combining the sauce ingredients)
- Roasting Pan (for cooking the brisket)
- Aluminum Foil (for covering during baking)
- Knife (for slicing the brisket)
Ingredients
- One 14-ounce can whole berry cranberry sauce
- One 12-ounce bottle Heinz chili sauce
- One dash worcestershire sauce
- 5 pounds Kosher beef brisket
- seasoned salt, to taste (such as Lawry's)
Instructions
- Preheat the oven to 350℉.
- In a medium bowl, whisk together the cranberry sauce, chili sauce and a dash of Worcestershire sauce; set aside.
- Place the brisket in a roasting pan. Fill with ¼-inch water. Season the brisket with seasoned salt. Bake, uncovered, for 30 minutes.
- Remove the brisket from the oven and pour the cranberry mixture over the top. Cover the pan tightly with foil. Reduce the oven temperature to 325℉, and bake for 4 hours.
- Remove the brisket from the oven, slice the beef against the grain, and put it back in its juices. Refrigerate overnight (important step!)
- Reheat, covered, at 350℉. for 45 to 60 minutes.
Notes
- Don’t skip the overnight refrigeration step—this brisket tastes even better the next day and slices more easily.
- Be sure to slice the brisket against the grain for the most tender texture.
- Re-heat covered so the meat stays juicy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
