This is a hearty and delicious, make-ahead feast-in-a-pot and a wonderfully warming focal point for the Sabbath meal.


  • 1 piece brisket (4 to 5 pounds)
  • Salt and pepper
  • 1 1/2 teaspoon dried oregano
  • 1 1/2 teaspoon dried thyme
  • 2 cloves garlic, minced
  • 1 1/4 CUP Olive Oil
  • 2 large onions, thinly sliced
  • 2 cups coarsely chopped tomatoes


Trim almost all of the excess fat from brisket and sprinkle with salt and pepper. Make a paste of the oregano, thyme, garlic, and olive oil. Spread over both sides of brisket. Let stand at room temperature for 1 hour.

Preheat the oven to 300 degrees F. Place brisket in a roasting pan. Cover with onions and then with tomatoes. Cover pan tightly with foil. Bake 3 1/2 to 4 hours, basting every hour with accumulated juices. Remove brisket and tomato mixture to a platter. Degrease pan juices and pour over meat. Refrigerate overnight for easy slicing. Slice and reheat with tomato mixture and pan juices and serve.

Serves 8

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Submitted 12/10/05.
Source: Jewish Holiday Feasts
Submitted By: B Smith

Tomato and Onion Braised Brisket