Saturday, June 6, 2020 -
Print Edition

‘Secret’ brisket

Which number corresponds with the brisket cut?

Which number corresponds with the brisket cut?

A new feature you may have noticed in the IJN print and e-Edition is Dr. Lisa Greenstein’s cooking column, Kosher@5280. We felt we needed to share this one with our online community too, and that was because of this one line in Dr. Greenstein’s description: “This just might be your new go-to snack to enjoy while watch Broncos games!”

Let’s face it: the Broncos losing streak has left this city in a bit of a funk. But just because the Broncos are down, doesn’t mean we need to lower the standard of our game day fare. In fact, why not pump up your game day buffet with this brisket recipe. Even if the Broncos play poorly, at least you’ll be well fed!

So here it is — this week’s Kosher@5280 recipe. Let us know if you try it for this Sunday’s epic battle against the Patriots.

Sweet and Spicy Root Beer Braised Brisket

Servings 8


  • One 4.5 lb brisket, first cut if possible
  • 8 cloves garlic, crushed and chopped
  • 3 large yellow onions peeled, cut in half and finely sliced
  • 1 12 oz. bottle kosher alcoholic root beer
  • 1 12 oz. bottle non-alcoholic, authentic root beer
  • 1/2 package onion soup mix
  • 2 tbsp. onion powder
  • 2 tbsp. garlic powder
  • 1/4 cup Sriracha, optional
  • 1 cup cranberry sauce


  1. Pre-heat oven to 350ºF. Place large roasting pan or Dutch oven in the oven allowing to heat consecutively.
  2. If you have latex or nitrile gloves you may want to slide them on for the next step. Remove the brisket from its packaging and rinse under cold water. Pat dry with paper towels. Rub the brisket with garlic, onion powder, garlic powder, paprika, onion soup mix and Sriracha.
  3. Once the oven has come to temperature spray the internal surface of the pan with cooking oil. Place half the onions and cranberry sauce on the bottom of the pan. Place brisket over the base layer and cover with remaining cranberry sauce and onions. Pour both bottles of root beer into the pan around the meat. Seal tightly with lid or aluminum foil. Bake covered for 3 hours. Allow meat to cool for 2 hours and remove from liquid. Slice across the grain on a cutting board into 1/8-1/4” in slices. Replace meat into the pan. Pour cooking liquids over and cover. Warm up in the oven and serve hot.

Recipe Notes

Brisket is always delicious on Shabbat and holidays, but it’s almost better the following Sunday warmed up in a pool of your favorite BBQ sauce. Stack it on a fresh roll with pickles and coleslaw. This just might be your new go-to snack to enjoy while watching the Broncos games!

PS: The title of this post refers to one of the ingredients in the reipce. Can you guess which one?

Leave a Reply


Dear valued reader,

We are deeply appreciative of the support shown by you during these difficult times — through new subscriptions, continued advertisement or your positive notes and comments.

The Intermountain Jewish News has been working hard to cover the impact of COVID-19 in a relevant and meaningful way.

Like other small businesses and media companies, the IJN is being impacted in an unprecedented way by effects of the coronavirus.

Please subscribe today or purchase a gift subscription — an online gift is social distancing.

As a thank you for your new subscription, we will send you (or your gift recipient) a copy of The Unexpected Road, Rabbi Hillel Goldberg’s collection of stories of inspirational lives encountered as a journalist, scholar and student. Simply enter the coupon code BOOK at the top of the page when you check out.

If you’re already a subscriber, you can also donate to the IJN to support our mission of providing quality and comprehensive journalism to the Colorado Jewish community.