by melissav
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my 41 recipes »
melissav's Notes:
Expand2.5 pounds brisket Ask a question about this ingredient
1 package lipton onion soup mix Ask a question about this ingredient
1/2 cup brown sugar Ask a question about this ingredient
3/4 cups ketchup Ask a question about this ingredient
5 garlic cloves, crushed Ask a question about this ingredient
1 14 ounce can of tomato sauce Ask a question about this ingredient
2 tablespoons honey Ask a question about this ingredient
Salt & Pepper Ask a question about this ingredient
1 large onion, cut in large wedges Ask a question about this ingredient
bunch of carrots, cut in large chunks Ask a question about this ingredient
bunch of fingerling potatoes (me) or a can of white potatoes (mom) Ask a question about this ingredient
Preheat the oven to 325
Ask a question about this stepRub the onion soup mix into the brisket. Place the brisket in a 13x9 pan
Ask a question about this stepMix the brown sugar, ketchup, garlic cloves, tomato sauce, honey in a small bowl and season with salt and pepper.
Ask a question about this stepPour the ketchup mixture over the brisket and cover the pan tightly with foil.
Ask a question about this stepRoast for about 3 hours until it is tender when you poke it with a fork.
Ask a question about this stepRemove from oven and slice against the grain. Return to pan.
Ask a question about this stepIf you make this the day ahead (which my mom and grandmas typically do), refrigerate overnight. The next day, continue with Step 8 after you let the brisket come to room temperature.
Ask a question about this stepIf you are not making this ahead, add the onions, carrots, potatoes, and mushrooms and cover tightly again.
Ask a question about this stepReturn to the oven for 45 minutes - 1 hour until really tender and the veggies are cooked through.
Ask a question about this stepEnjoy with family and friends!
Ask a question about this stepPS - I have started serving this with a horseradish cream sauce (mix horseradish to taste with creme fraiche and a handful of minced chives and salt and pepper to test) and I recommend you do the same!
Ask a question about this stepHi Melissa. I am making this right now. I made a few minor changes. I didn't have tomato sauce so I used a can of fire roasted tomatoes. I thought the sauce was a little sweet, so I didn't add the honey. I did add some onion powder and Worcestershire sauce, making the sauce a little like the dead guy sauce that won the condiment contest. It is so good! It does feel really obnoxious to use onion soup mix and ketchup, but there's something about the combination that creates a sublime sauce. Thanks so much for posting this recipe.
Hi Dr. B - My mom will be thrilled to hear that you made her recipe. I like your additions. I am going to try them next time.
made this yesterday in place of my go-to recipe & it was AWESOME! Thanks so much for sharing!
this is what my mom made, too, and I'm probably from your mother's generation. i love it, but have to say that i've found other brisket recipes that i really enjoy, i.e. ruth reichl's from the Gourmet cookbook and jacques pepin's pot roast recipe made with a brisket.
mmm this is MY favorite dish at our famous thanksgiving dinners every year. i'm so glad you posted it so i can learn how to cook it one day. :)
My Nanny Matties is almost exactly like this! I think she added a can (!) or mushrooms.
I'm still trying to get my mom to use fresh potatoes instead of the canned whole potatoes. Haven't won that battle yet! At least she uses fresh carrots instead of canned. . . that's a start!
It is so great hearing everyone's stories and memories about this dish. Whenever we would go to someone else's house for the jewish holidays, there was always a brisket dish similar to this recipe but just "not quite" the same! I think the variations between the recipes are minimal but none is better than the one YOUR mom makes!
My mom's made brisket for as long as I can remember but like MrsWheelbarrow, used chili sauce and white vinegar but no soup mix. She used one of two recipes, my father's mother's and one from the community nursery school cookbook my brother and sister went to. I am loving all of these stories of memories of our mom's etc!
My mother's recipe is nearly identical, except she added Heinz Chili Sauce, not ketchup. I thought she might have gotten the recipe when we took our (annual) school field trip to the Heinz factory in Pittsburgh. Any other 'burgher's out there remember those tours and the tiny pickle pin?
My mother always used Heinz Chili sauce too! Amazingly, I had one of those pins as a kid...
My mother's recipe is very similar. It must have been on a package of Lipton's onion soup mix at one time!
Steven is the author of the best-selling Barbecue Bible and the host of two grilling TV shows: The Primal Grill and Barbecue University.
do you refrigerate it after you slice it? my grandma said it will fall apart if you do...