More Brisket, Please! Recipe #23251
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.
by Lorac
3¼ hours | 15 min prep
SERVES 12
- 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
- Preheat oven to 400°F degrees.
- Place brisket in a large roasting pan with chili sauce, French onion soup and beef broth.
- Place sliced onions on top and sprinkle with seasonings.
- Cover tightly with foil and roast 2 hours, remove foil and slice thinly against the grain.
- Return meat to pan, re-cover and roast 45 minutes.
- Remove foil and roast another 15 minutes to allow juices to thicken.
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5 stars