Gluten Free Sandy’s Mom’s Brisket Recipe
Updated Dec 04, 2025, Published Mar 01, 2017
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A Classic Family Favorite
I asked my friend Sandy for tips on making brisket for Passover. Here is her mom’s recipe and tips for creating the delicious Gluten Free Sandy’s Brisket.
Sliced cold and reheated the next day, this brisket becomes more flavorful and presents beautifully — a perfect dish for Passover, holiday dinners, or any special occasion. By preparing it in advance, you reduce stress on serving day and let the flavors deepen overnight.
This version is gluten-free and naturally hearty. The combination of tender beef, robust tomato-garlic sauce, and classic vegetables makes it comforting, crowd-pleasing, and timeless. It’s no wonder Gluten Free Sandy’s Mom’s Brisket Recipe holds a special place at family gatherings.
Table of Contents
What You’ll Need
- A 5-pound flat brisket, with about ¼-inch fat cap
- Salt (kosher or fine sea salt)
- Freshly ground black pepper
- Vegetable oil for browning
- One 28-ounce can crushed tomatoes
- Four garlic cloves, minced
- Four bay leaves
- Dried oregano (2 teaspoons)
- Sugar (2 teaspoons)
- Gluten-free beef stock (2–4 cups, divided)
- Two pounds baby carrots
- 1.5 pounds frozen pearl onions (thawed)
What Makes This Recipe Work
The fat-cap on the brisket helps seal in moisture as the meat cooks slowly in tomato sauce and stock, ensuring juicy, rich slices. The garlic, oregano, bay leaves, and tomatoes meld into a savory, slightly tangy sauce that complements the beef’s richness. The carrots and pearl onions add natural sweetness and texture, balancing the acidity of the tomatoes and bringing classic holiday-style flavor to Sandy’s gluten free mom’s brisket dish.
Because the brisket rests overnight before slicing, the meat firms up just enough to slice thinly and evenly — ideal for serving on a platter, with sides, or alongside holiday staples.
Serving Suggestions
- Present the brisket cold-sliced on a platter, with warm sauce ladled over just before serving.
- Pair with traditional sides: roasted or mashed potatoes, glazed carrots, green beans, or a light salad.
- Serve the warm carrots and pearl onions alongside — they soak up the sauce and complement the beef beautifully.
- For holiday meals, add fresh herbs (like parsley) before serving for a pop of color and freshness.
Make This Dish Your Own
Spice it up:
Add a pinch of crushed red pepper flakes or smoked paprika for a subtle heat and depth in this gluten free rendition from Sandy’s mom.
Deeper flavor:
Swap some or all of the beef stock for red wine (if not observing Passover) to add richness to the sauce.
Vegetable variation:
Use baby potatoes or parsnips instead of carrots for a different texture and flavor profile.
Fresh herbs:
Add chopped fresh parsley or thyme before serving for brightness and aroma.
Serve differently:
Use thin slices of brisket in sandwiches (on gluten-free rolls) or over rice/quinoa for a comforting weeknight meal inspired by Sandy’s mom’s gluten-free brisket recipe.
Why Make the Brisket Ahead
Making this brisket a day ahead gives you two advantages:
- Better flavor: The meat rests in its sauce overnight, allowing flavors to deepen, meld, and intensify.
- Easier serving: Cold-slicing the brisket makes for clean, neat presentation — and reheating it before serving is quick and simple.
That ease and flavor development make this recipe especially suitable for holiday dinners or anytime you’d like to prep ahead and save effort on the day of serving.
This brisket recipe delivers traditional comfort food with gluten-free peace of mind. It’s Sandy’s mom’s brisket creation, perfect for holidays, weekend dinners, or any time you want a hearty, make-ahead meal that feels thoughtful and homey.
Gluten Free Sandy’s Mom’s Brisket Recipe
Ingredients
- 1 5-pound flat brisket, with about ¼-inch fat cap
- Kosher or fine sea salt
- Freshly ground black pepper
- Vegetable oil
- 1 28-ounce can crushed tomatoes
- 4 garlic cloves, minced
- 4 bay leaves
- 2 teaspoons sugar
- 2 teaspoons dried oregano
- 2-4 cups gluten-free beef stock, divided
- 2 pounds baby carrots
- 1½ pounds frozen pearl onions, thawed
Instructions
One to two days before planning to serve:
- Preheat the oven to 350°F.
- Season the brisket generously on both sides with salt and pepper. In a roasting pan large enough to hold the brisket, pour in enough oil to cover the bottom of the pan. Heat over medium-high heat. Add the brisket, fat side down, and brown on both sides, about 5 minutes per side. Take the pan off the heat and add the tomatoes, garlic, bay leaves, sugar, and oregano, and stir to combine. Pour in enough beef stock to come ¾ up the side of the brisket.
- Cover the pan with two sheets of parchment paper, then cover tightly with foil. (The foil will react adversely with the tomatoes if they touch.) Bake for 3½ hours. Remove the foil, let the brisket cool down, then cover with plastic wrap and refrigerate until 2 hours before planning to serve.
Two hours before planning to serve:
- Remove the brisket from the refrigerator and discard the plastic wrap. Preheat the oven to 350°F.
- Skim off any fat that has congealed on top of the sauce. Remove the brisket and slice against the grain. Keeping the original shape of the brisket, place the slices back in the pan. Pour about 1 cup of beef stock over the brisket. Top with the carrots and pearl onions, sprinkle with a little salt and pepper, and cook for another 1-1½ hours or until the carrots are tender and everything is hot. Serve in the roasting pan or place on a platter with the sauce on the side.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
