Rain Pryor’s Nice Girl’s Brisket Recipe Is One You’ll Want To Nosh On

When it comes to a meal that’s rich in flavor, you can’t beat brisket. Typically served on Jewish holidays, this cut of beef is something to savor, and with good reason. It’s the perfect base for a Sunday night supper, and also cooks beautifully on the grill, too. And actress/singer/writer/comedienne Rain Pryor (yes, the daughter of legendary comedian Richard Pryor) often serves what she calls “Nice Girl’s Brisket,” a meal that is a hit in her own family. “This recipe is one that I love cooking,” she says.

That said, brisket isn’t something you can whip up right away, though. It takes several hours for brisket to cook, since it’s a tougher cut of meat. It comes from the front shanks and below the chuck. It comes in two cuts — a full brisket is typically two pieces of meat that are trimmed and cut in half to create flat brisket (known as the first cut) and a more marbled second cut that has more fat and is marbled. It’s often cooked low and slow, either in a slow cooker or larger pot or on the grill where it’s kept away from the direct flame.

So if you’re committed to cooking brisket, prepare to wait a few hours for it to be done (up to 3-4 hours). It doesn’t require much babysitting while it cooks, but you’ll want to keep an eye on it from time to time to ensure that it doesn’t dry out — a common occurrence with this cut of beef.  But it’ll all be worth it when the fork-tender brisket is ready to eat. And like most slow-cooked meals, this brisket recipe will taste even better the next day, so be prepared to do a lot of noshing.

Rain Pryor's Nice Girl's Brisket

Prep Time 15 minutes
Cuisine Jewish
Servings 810


  • 1 brisket
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1/2 tsp. paprika
  • 1 tsp. oil
  • 1/2 cup beef broth
  • 2 cups carrots, slice into 1 inch pieces
  • 1 onion sliced into 1/2 inch rings
  • 2 potatoes, washed and cut into medium-sized pieces


  • Chop onions and place in baking dish.
  • Add baby carrots, then 1/2 cup beef broth. 
  • Season the brisket with pepper, salt, paprika. 
  • In a skillet or pan, heat the oil and place the brisket in the pan. 
  • Sear both sides of the brisket and remove from pan.
  • Place in baking dish with the fat side facing up.
  • Add potatoes. Cover tightly with foil tight and place in a preheated oven at 350 degrees for two to three hours until tender.
  • In the last 15 minutes, leave the brisket uncovered to brown the top. You will know it's done when you can put a fork in the meat and it breaks apart easily.
Keyword brisket, celebrity recipe, low and slow
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