Pulled Brisket Recipe

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Meat · Yields 6-8 servings


1              (3-4 pound) second cut brisket

1 Tbsp  prepared horseradish

1 Tbsp  imitation mustard

½-1cup ketchup, to taste

1 cup     water

2 tsp      garlic, chopped

¼ cup    brown sugar

¼ cup   vinegar

salt, to taste

pepper, to taste



1.       Preheat oven to 425°F.

2.       Combine remaining ingredients in a 4-quart saucepan and cook over low heat for 10 minutes, stirring occasionally.

3.       Place brisket into a roasting pan; pour sauce over meat in pan. Cover and seal pan tightly. Bake for 15 minutes.

4.       Reduce oven temperature to 200°F. Bake overnight or at least 6 hours. Remove pan from oven and set aside until cool enough to handle. Wearing disposable gloves if desired, remove fat from meat and discard.

5.       Use two forks to shred the meat. Rewarm in sauce.

6.       For a great variation of this recipe, make crepes (Perfect Pesach Lukshen, page 54) and fill with pulled brisket.

This recipe is posted with permission from A Taste of Pesach

Reprinted with permission from the copyright holders: ArtScroll/Mesorah Publications



  1. Jill A. Collins says

    Oh, you just made me so hungry! I haven’t had pulled beef brisket in ages. Thinking I will make some this weekend and serve with homemade guacamole on big kaiser buns!!!

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