Lisa’s High Holiday Tangy Spiced Brisket
The High Holidays are soon upon us, starting with Rosh Hashanah on September 22nd. Brisket is a traditional cut for this season—not only is it hearty and comforting, but its slow, loving cooking process mirrors the heart of the holiday itself. It’s a dish that feeds a crowd, fills the house with warmth, and grows richer with time. Ranch co-owner Lisa Poncia shares her favorite way to prepare a brisket, adapted from Smitten Kitchen’s Tangy Spiced Brisket recipe. Here’s Lisa:
This recipe is one I make again and again because it turns out tender, tangy, and so flavorful. I love the original version, but I’ve made a few changes to make it my own.
I used two smaller briskets this time, each about three pounds. I find that size easier to handle, and it fits nicely in the roasting pan.
The original recipe calls for chili sauce and more sugar than I prefer. I don’t usually cook with sugar, but for this special occasion I allow a little. I cut the brown sugar by half, swapped out the chili sauce for apple cider vinegar, and use no-sugar-added ketchup. This makes the finished dish more tangy than sweet—and I really love that balance.
I also add paprika, ground mustard, and chili powder. I like to toss in air-dried shallots as an extra, too. And garlic—I double it. You can never have too much garlic in brisket.
In the roasting pan, I start with sliced onions on the bottom. The briskets go right on top, then I pour all that beautiful sauce over everything. Once it’s covered tightly with foil, it’s ready to go into the oven.
I love making this brisket in the slow cooker when I have time—it fills the house with incredible smells all day long. But this time I used the oven, since I didn’t get started early enough. Both methods work well—it just depends on timing.
After a few hours in the oven at 325°F, the brisket comes out tender and ready to slice. I let it rest before cutting into it.
I always slice brisket against the grain so it stays tender. The slices go right back into the pan with the sauce to soak up all that flavor.
When it’s time to serve, I like to pair it with simple sides like roasted root vegetables or mashed potatoes. The brisket sauce is perfect for spooning over everything.
The end result is a brisket that’s tangy, savory, and so good. It’s a dish that never fails at the holidays, and one I look forward to making every year.
Printable Recipe: Lisa’s High Holiday Brisket
(Adapted from Smitten Kitchen’s Tangy Spiced Brisket)
Serves approximately 8–10
- 2 briskets, about 3 lb each (instead of one large brisket)
- 2 tablespoons brown sugar (original called for 1 cup—Lisa cuts it by about half)
- 2 cups no-sugar-added ketchup (in place of regular ketchup)
- ½ cup apple cider vinegar (substitutes chili sauce)
- 1 large onion, sliced (for bedding and flavor)
- 8–10 cloves garlic, minced (Lisa doubles the garlic—more than original)
- 1 tablespoon Penzys paprika
- 1 tablespoon Penzys ground mustard
- 1 tablespoon Penzys chili powder
- 2 tablespoons air-dried shallots (added for extra flavor)
- Salt and pepper, to taste
Step by Step
- Preheat your oven to 325°F (or prep slow cooker on LOW if using that method).
- Season briskets generously with salt and pepper.
- In a large bowl, combine ketchup, apple cider vinegar, brown sugar, garlic, Penzys spices, and dried shallots—mix well.
- Place sliced onions in the bottom of a roasting pan. Set briskets on top.
- Pour sauce mixture evenly over briskets and onions.
- Cover tightly with foil.
- Oven method: bake 3–4 hours until brisket is fork-tender.
- Slow cooker method: cook on LOW for 8–10 hours.
- Remove briskets and let rest. Slice against the grain.
- Return slices to the pan with sauce to reheat gently before serving.
- Serve with sides like roasted root vegetables or mashed potatoes, spooning sauce over everything.