Brisket in Brandy Sauce

Brisket in Brandy Sauce

Brisket in Brandy Sauce



Total time





Our brisket in bourbon sauce is another winner. Another brisket of ours with wacky ingredients that comes out to die for!

To adapt this brisket in bourbon sauce for Passover you can simply substitute honey for the molasses, and brandy for the bourbon, and it works just as gloriously.


  • 2 large onions, sliced very thin

  • 1 brisket. 2.5 – 3Kg, first cut. Rinsed and patted thoroughly dry

  • 3 tablespoons instant coffee powder, decaf OK, mixed with 2 cups warm water

  • 1/3 cup brandy

  • 1/3 cup honey

  • 1/4 cup apple cider vinegar

  • 1/2 cup olive oil

  • 1 tablespoon ground pepper


  • Preheat the oven to 180°C..
  • Scatter the onions in a pan just large enough to fit the meat.
  • Place the brisket on top of the onions.
  • Combine all remaining ingredients in a bowl, and pour the mixture evenly over the meat.
  • Cover tightly with foil, and bake 2 hours.
  • Turn the brisket over, and bake uncovered 1 more hour.
  • Transfer the brisket to a cutting board and wait about 10 minutes before slicing.
  • Meanwhile strain the cooking liquids into a small sauce pan, pressing hard on the solids (and discarding them), and reduce on a high flame to about 2 1/2 cups.
  • Let the brisket cool slightly.
  • Slice thin against the grain.
  • In places where the brisket is very long, cut across first before slicing.
  • Pour the gravy on top.


  • Variations. Here are just a few suggestions:

    – Artichoke Hearts or bottoms. Add in the last 30 minutes of cooking.

    – Mushrooms. Add at the beginning of cooking.

    – Tiny potatoes: Add in the last 30 minutes of cooking

    – Tomatoes: add a large chopped onion and 2 large diced tomatoes at the beginning of cooking. No mustard

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