THE BRISKET KID: 10-year-old makes world’s most tender brisket!

the brisket kid


This kid has helped cook the Passover brisket since he was 4-years-old. Now with six years of experience under his belt, he has delivered 15 lbs. of the most tender, delectable brisket by himself! And I couldn’t be more proud of my nephew, bravo Stone!

Chef Stone 2007
Chef Stone 2007
Chef Stone 2013
Chef Stone 2013

THE BRISKET KID’S RECIPE SERVES 30 + PEOPLE  (as half-portions, we also serve chicken)

  • 15 lbs. beef brisket (three 5 lb. briskets)
  • 8 medium yellow onions, sliced


  • 5 cans tomato sauce 15 oz.
  • 4 packets dried onion soup mix (usually 2 to a box)
  • 1  1/2 T. ground ginger
  • 2 T. garlic powder
  • 2 t. ground pepper
  • 2 c. Kosher dry red wine
  • 1/4 c. wheat-free low-sodium tamari

Combine all the sauce ingredients in a large bowl. (If your family does not eat soy products on Passover, substitute sea salt to taste for the tamari).

most tender brisket recipe
Rinse and dry the brisket with paper towels. Season with Kosher salt and fresh ground black pepper. Place brisket under the broiler to get a nice caramelization on both sides.

passover brisket recipe

Arrange the briskets in the baking pans with the fat side up. Then cover the briskets with the sliced onions, ladle sauce over the onions.

passover brisket recipe

Cover tightly with heavy duty aluminum foil. (Tent the foil if necessary to keep the tomato onion mixture from touching the foil). Cook in a 275° – 300° oven for 6 to 8 hours until the brisket is super-tender.

passover brisket recipe

Remove the brisket from the oven and let cool to room temperature, cover and refrigerate overnight.

passover brisket recipe

The next day remove the cold brisket from the sauce. Peel off the fat cap (optional).  Slice against the grain.

brisket recipe

Arrange meat slices in a baking dish and ladle the sauce and onions back over the meat and between the slices. Getting the sauce between the slices is important! Cover with foil. Now the brisket is ready to reheat later.

potato cakes

Stone recommends our horseradish potato cakes with his brisket!

Cook 5 lbs. skin-on red rose potatoes in salted water until tender. Drain, letting steam escape. Mash with a potato masher. Add olive oil, prepared horseradish, whole-grain mustard, salt, pepper, chopped parsley and chives. Use an ice cream scoop to form individual cakes on a greased baking sheet. Press down on the potato cakes to form medallions. Brush with olive oil and heat under the broiler until the tops are nicely browned.

passover brisket recipe

Reheat the brisket in a 325° oven. (The brisket can be reheated during the seder). To serve, arrange the brisket and sauce on platters, garnish with parsley.

Passover Brisket

Bon Appetit!

42 thoughts on “THE BRISKET KID: 10-year-old makes world’s most tender brisket!”

  1. I love this, LL! I am also a proud aunt so I know how happy you must be to see Stone blossoming in the kitchen. Really awesome job – the brisket is gorgeous!

    1. Hi Jessi!
      Yeah, and now the kid is making this brisket. So cool! It’s super popular, we don’t change the recipe much from year to year.
      Hi to A!
      P.S. Stone will appreciate your comment. Thanks 🙂

  2. What a fabulous post and what a proud mom! He certainly does seem to be enjoying himself and loving what he’s doing. We’re looking at the next generation of chefs! That brisket does look absolutely delicious! I love that it’s allowed to sit overnight and then reheat the next day with sauce. Definitely a winner!

  3. I LOVE this post, Lori Lynn. Bravo, Stone! I wish I could get my nephew interested in spending some time in the kitchen. Last time I was in Italy, I was not successful. If I ever decide to prepare brisket, I will remember Chef Stone’s recipe.

  4. Well, just put it in the oven, can’t wait to taste it …… MMMMMMMMMMMMMMMMMMMM ………. Looks so tasty ……………..

  5. I was worried about not making the brisket like my mother-in-law taught me but your brisket looked so good and the ingredients sounded so favorable. Everyone loved it. The best I’ve ever made. Thank you for sharing your recipe. I will always be making it this way in the future.

    1. Hi Linda – you are so sweet! Thank you for taking the time out of your day to tell me about the brisket! Makes me so happy to hear that you and your family enjoyed it. This Passover was the 14th in a row that we served this brisket. I change the chicken recipe every so often, but the brisket stays. This year we had 39 people, that’s a lot of brisket (and chicken)!
      Happy Passover.

  6. I think this is the best brisket recipe I’ve seen so far. I’ve been looking for one. I consider myself a pretty good cook but I still don’t know the right answer to this question. For those of us who can’t use alcohol in our cooking, what’s the best thing to substitute the wine with? Would you say vinegar? Chicken stock? Beef stock? Vegetable stock? Water? Some
    Combo? Plz any guess or tip would be much appreciated!

  7. This is my Bubba Jenny’s (grandmother) recipe also and how I’ve been making my brisket forever. The only difference is I slice it before I refrigerate overnight so the meat soaks up the juices. So delicious!

  8. What else do you add to the Horseradish Potato Cakes? Looks as though there are chopped red bell peppers in there?

    1. Hi Vin – that is the complete list of ingredients for the potato cakes. What looks like red bell pepper is actually the skin of the red rose potatoes. I hope you try it 🙂
      Happy New Year!

  9. It’s 2024 and I still use his recipe!!!
    Everyone raves over it, still!!!
    Thanks so much for introducing us to your talented son! ✝️

    1. That is so neat Rhonda! Thank you so much for taking the time to share! The BRISKET KID (my nephew) is 21 years old now! And I will be making that same brisket in a few weeks for Passover. It’s tradition!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.