Beef Brisket

Jewish Beef

Ingredients

  • 5 pounds beef brisket, trimmed
  • 2 large onions, quartered
  • 2 packages onion soup mix
  • 1/2 cup ketchup
  • 1/4 cup A-1 Steak Sauce
  • 1/4 cup water
  • 1/2 cup Mogen David wine
  • garlic powder
  • lemon pepper

Directions

Preheat oven to 400. Rinse brisket in cold water, pat dry and season with garlic powder and lemon pepper and place in large pan with fat side up. Place onion in pan around meat. Pour dry onion soup mix over top of brisket and pat down.

Mix together ketchup, A-1, water and wine. These amounts are only a guess, I don't usually measure but rely on the taste and it should be a blend of sweet and tart but pleasant. Pour over brisket (not to cover).

Cover pan with foil and bake for 1/2 hour at 400. Then reduce heat to 350 and cook about 1/2 hour per pound or a little longer until tender. I remove foil every 1/2 hour or so and baste the brisket with the sauce and then re-cover.


When finished cooking let it rest for about 15 minutes and then slice thinly across the grain. Serve with some sauce over the meat and the remaining sauce in a gravy boat. Can be made early in the day, slice and then just reheat in covered dish with a little sauce to keep it moist.

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Submitted 6/13/05.
Source: me
Submitted By: Roxanne Abrams-Cancel
roxtone@mauigateway.com
Beef Brisket