How to Make Midge’s Famous Brisket (from ‘The Marvelous Mrs. Maisel’)

This brisket is so beautiful, Midge Maisel is "buying it a sash and a crown." Here's how to make her famous recipe.

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They say the way to a man’s heart is a great brisket recipe. If you’re Midge Maisel, it’s also the way to secure your man a better time slot at a comedy club.

From the first episode, Mrs. Maisel’s brisket recipe has been as consistent as her smart and witty comedy. That’s why when the opportunity arose for us to put Midge’s brisket to the test, we couldn’t pass up the chance.

Just one bite and you’ll think you “should be kissing the brisket,” as Joel Maisel so lovingly says.

Tips for Making a Brisket

Not unlike a classic pot roast (aka “the Methodist version of brisket”), perfecting a brisket takes time, patience and practice. Here are the secrets to getting it right.

Bake low and slow

Brisket is a cut of beef that comes from the well-exercised pectoral muscle. For this reason, it can be a tough and chewy cut of meat if not properly prepared. Cooking a brisket low and slow (e.g., by smoking or braising) is the best method to guarantee your brisket is tender, moist and juicy every time.

Let your brisket rest

As with any steak, roasted turkey or meat recipe of almost any kind, it is vital that you allow the meat to rest before slicing and serving. It’s a simple method for making tough meat tender. Midge prepares her brisket a day ahead, lets it rest overnight in the fridge, then slices and warms the brisket up the next day before serving. This not only makes her brisket so magical “it grants wishes,” it also means this recipe is the perfect make-ahead meal.

Cut against the grain

This is true for most meats, and brisket really benefits from carving against the grain of the meat. This steak carving trick reduces the length of the muscle fibers in every bite, giving the meat a softer, more tender mouthfeel.

How to Make Midge’s Famous Brisket Recipe

Mrs Maisels Brisket 120822 Toh 01 Lauren Habermehl For Toh JveditLauren Habermehl for taste of Home

This brisket recipe, shared by the official Mrs. Maisel Facebook page, serves 6-8.


  • 1 (5-6 pound) brisket
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 3 medium yellow onions, sliced
  • 3 cloves garlic, minced
  • 1 (12-ounce) can of beer or beef broth
  • 2 (15-ounce) cans of jellied cranberry sauce
  • 1 (12-ounce) bottle chili sauce, such as Heinz
  • 3 tablespoons apple cider vinegar
  • 1/4 cup light brown sugar


Step 1: Saute the aromatics

sautéed onions and garlic in a cast iron pan with a wooden spoonLauren Habermehl for taste of Home

Preheat oven to 300°F. In a skillet over medium heat, saute the onions and garlic in 1 tablespoon of olive oil until golden; about 5-8 minutes. Remove the onions from the pan, set aside and return the skillet to the stovetop. Increase the heat to medium-high.

Step 2: Season and sear

Mrs Maisels Brisket 120822 Toh 03 Lauren Habermehl For Toh 2 JveditLauren Habermehl for taste of Home

Next, rub the brisket with the remaining tablespoon of olive oil and season generously with salt and pepper. Sear in the skillet until well browned on all sides. Remove the brisket to a plate and set aside.

Step 3: Prepare the sauce

Mrs Maisels Brisket 120822 Toh 04 Lauren Habermehl For Toh 2 JveditLauren Habermehl for taste of Home

Deglaze the skillet with beer (here are the best beers for cooking), then return the onions and garlic to the skillet. Whisk in the cranberry sauce, chili sauce and apple cider vinegar until smooth, then turn off the heat.

Step 4: Transfer and bake

Mrs Maisels Brisket 120822 Toh 05 Lauren Habermehl For Toh 2 JveditLauren Habermehl for taste of Home

Transfer the sauce to a deep, oven-safe dish (Midge uses vintage Pyrex, but any baking dish will do). Then nestle the seared brisket in the sauce. Sprinkle the top evenly with brown sugar, then tightly cover the dish with aluminum foil. Cook the brisket for 3-4 hours (approximately 40 minutes per pound) or until it reaches an internal temperature of 190°.

Step 5: Cool and slice

sliced brisket on a wood cutting boardLauren Habermehl for taste of Home

Remove the brisket from the oven and let it cool slightly at room temperature. Transfer it to the refrigerator and let chill overnight. On the day you’re serving, preheat the oven to 350° with the rack in the center position. Transfer the cooked brisket to a carving board and slice against the grain into even slices.

Step 6: Warm and serve

sliced brisket in a white dish for servingLauren Habermehl for taste of Home

Warm the sliced brisket for 30-45 minutes or until heated through. Serve slices of brisket topped with warm gravy.

When Does Marvelous Mrs. Maisel Return?

Season 4 of The Marvelous Mrs. Maisel ended dramatically (with equal parts suspense and roaring laughter). Thankfully, the show has one more curtain call before taking its final bow. Filming for the last season wrapped on November 5, 2022, so it’s possible we might see new episodes on Amazon Prime by spring!

Lauren Habermehl
Lauren is a recipe developer and food photographer. At Taste of Home, you’ll find her putting famous celebrity recipes to the test, from Dolly Parton’s stampede soup to Stanley Tucci’s six-ingredient pasta casserole. She’s also known for her FoodTok finds and sharing tips for how to re-create Internet-famous 15-hour potatoes, apple pie cinnamon rolls and chamoy pickles. When she’s not trying out a recipe-gone-viral, she’s developing copycat recipes and new twists on comfort food for her food blog, Frydae.