Grandma Rubenstein's Brisket

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This brisket look earned precocious marks successful the Temple Beth El brisket and kugel cook-off successful Alexandria successful 2005. Margaret Lorber of Alexandria identifies its 3 cardinal elements: the secret-ingredient tin of sauce, her mother-in-law's carrot-cutting method and Lorber's ain summation of beer.

From Margaret Lorber of Alexandria.

Ingredients

measuring cup

Servings: 10-12

3 tablespoons rootlike oil
5 pounds brisket, good trimmed of excess fat
1 to 2 onion, coarsely chopped
1 tin (6 ounces) herb paste
1 tin Sauce Arturo
2 cans (based connected 15-ounce cans) beef broth
12 ounces beer, (not light; preferably a saccharine ale, specified arsenic amber)
1 bay leaf
Coarsely crushed achromatic pepper
Several potatoes, peeled and thickly sliced
Several carrots, peeled and sliced into 2- to 3-inch sticks

Nutritional Facts

Per serving (based connected 12, including condiment and vegetables)

Calories
535
Fat
36 g
Saturated Fat
13 g
Carbohydrates
10 g
Sodium
170 mg
Cholesterol
126 mg
Protein
38 g
Fiber
2 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From Margaret Lorber of Alexandria.

Tested by Andy Boltax.

Published March 11, 2026

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