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Uncle Pinky's Brisket

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“This is delicious! Savory and "primo" comfort food. I had this on Passover, but it would be perfect anytime. After we left to go home, I thought about this brisket and begged my Uncle to give me the recipe! One tip he offered is to buy the 2nd cut of the brisket. It has more fat but it adds to the flavor and is super tender. You could ask for this cut at a kosher butcher. This dish freezes very well.”
2hrs 50mins

Ingredients Nutrition


  1. Coat the meat in flour seasoned with salt, pepper, garlic and paprika.
  2. In a heavy duty pot that will hold the meat and vegetables, heat the oil and sear the meat on all sides.
  3. When browned, remove the meat and set aside.
  4. Add to the pot, the onion, carrots and potatoes.
  5. Now add the beef broth, red wine, tomato sauce, balsamic and balsamic vinegar.
  6. Heat this veggie-broth mixture and stir a bit and when the veggies begin to soften a bit, add the meat back to the pot.
  7. The liquid should not completely immerse the meat. Only 1/4 of the meat should remain out of the liquid. If you need to add more liquid, use water.
  8. Season well with salt and pepper and dried thyme, basil, oregano and garlic powder, to taste.
  9. Stir the liquid to blend well. Bring to a boil and turn down heat to a slow simmer.
  10. Cover the pot and cook for approximately 1 1/2 hours and then turn the meat over and cook for an additional hour.
  11. Meat is done when it is tender. When done, remove the meat to a cutting board and allow it to rest for 15-20 minutes.
  12. If you have an immersion blender, puree the veggies to thicken the gravy. You can also use a hand potato masher.
  13. If you need to further thicken the gravy, use a bit of flour or corn starch but it is better if it is thickened by using the potatoes and veggies.
  14. Adjust all seasonings to your taste.
  15. Slice the brisket across the grain and return the slices to the pot until ready to serve.
  16. Enjoy!

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