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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (268g) Recipe makes 12 servings |
||
| Calories 458 | ||
| Calories from Fat 298 | (65%) | |
| Amount Per Serving | %DV | |
| Total Fat 33.2g | 51% | |
| Saturated Fat 13.1g | 65% | |
| Monounsaturated Fat 14.5g | ||
| Polyunsaturated Fat 1.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 87mg | 29% | |
| Sodium 1025mg | 42% | |
| Potassium 501mg | 14% | |
| Total Carbohydrate 15.4g | 5% | |
| Dietary Fiber 2.5g | 9% | |
| Sugars 3.7g | ||
| Protein 24.2g | 48% | |
More Brisket, Please!
By: Lorac
Mar 27, 2002
A recipe from Cactus Kosher Catering in Phoenix, AZ. I saw this in the paper today and it made my mouth water. Sunday's dinner for sure. *Please note - this is a 12 serving recipe so it does make a lot of sauce. I made the recipe as written, the sauce was delicious served over mashed potatoes and disappeared fast! You can easily halve the sauce ingredients for less servings.
SERVES 12
Ingredients
- 3-4 lbs beef brisket
- 2 (12 ounce) jars Heinz Chili Sauce (for passover substitute ketchup to keep it kosher)
- 2 (10 ounce) cans Campbell's French onion soup
- 1 (10 ounce) can beef broth
- 2 large onions, thinly sliced
- 1 tablespoon garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
Directions
1
Preheat oven to 400°F degrees.2
Place brisket in a large roasting pan with chili sauce, French onion soup and beef broth.3
Place sliced onions on top and sprinkle with seasonings.4
Cover tightly with foil and roast 2 hours, remove foil and slice thinly against the grain.5
Return meat to pan, re-cover and roast 45 minutes.6
Remove foil and roast another 15 minutes to allow juices to thicken.
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- Course > Main Dish
- Main Ingredient > Meat > Beef
- Cuisine > European > Jewish (Ashkenazi)
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven
- Occasion > Dinner Party
- Occasion > Holiday/Event > Religious > Passover
- Occasion > Taste/Mood > Comfort Food
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- Dietary > Kid Pleaser
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: Grammiesangel
On Feb 12, 2005
This was by far the best brisket I have ever made or eaten. The cooking time was well worth the wait. The meat was so tender you could cut it with a fork - flavor delicious! It's quickly become a family favorite - even my daughter-in-laws wanted the recipe!
From: papergoddess
On Jun 20, 2003
Hi, Lorac. This was tasty brisket, tender with a good-flavored, bbq-y sauce. I felt when I read the recipe that there was a LOT of liquid for the quantity of meat listed. Brisket tends to skrink a great deal, and produces it's own juices. I used a 5 lb. brisket, 24 oz. chili sauce, 1 can onion soup. By that time my roaster was almost full, so I skipped the other can of french onion soup and added a can of beef consomme. I used the sliced onion and spices listed. I feel that the sauce recipe is about double the amount that you really need. I rated this three stars using the guide for the game. I would make this again, but I would make some changes. This was a great tasting recipe, and a good way to use brisket.
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