Brisket Index.jpg

Gluten Free Sandy’s Mom’s Brisket Recipe

I asked my friend Sandy for tips on making brisket for Passover. She told me her mom always made it the day before, sliced the brisket while cold for a prettier presentation, and then warmed everything up before dinner. Not only does the brisket slice easier, the flavor just gets better when made ahead.

4.25 from 4 votes
Brisket Index.jpg
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Gluten Free Sandy’s Mom’s Brisket Recipe

This brisket is an easy choice for Passover, since it can be made the day before, which means the brisket slices easier and the flavor just gets better.
Prep Time25 mins
Cook Time5 hrs
Total Time5 hrs 25 mins
Course: Main Course
Cuisine: American, Jewish
Servings: 8 Servings
Calories: 560kcal
Author: Gluten Free & More


  • 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
  • pounds frozen pearl onions thawed


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 Facts
Gluten Free Sandy’s Mom’s Brisket Recipe
Amount Per Serving
Calories 560 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 7g35%
Cholesterol 176mg59%
Sodium 566mg24%
Potassium 1742mg50%
Carbohydrates 27g9%
Fiber 7g28%
Sugar 15g17%
Protein 63g126%
Vitamin A 15859IU317%
Vitamin C 19mg23%
Calcium 119mg12%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Brisket Dairy Free Gluten-Free Gluten-Free Recipes Magazine Passover

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