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Prep 15 mins
Cook 4 hrs
This is a real Jewish brisket recipe. It's easy, and even better the second day. If you refrigerate the sauce, the excess fat can be scraped off the top. My kids and husband demand this at least once a month!
- Sprinkle beef with fresh ground pepper, pressing in.
- Sear beef in large dutch oven on stove top.
- Mix other ingredients together in bowl.
- Quantities are not crucial.
- Pour half onion soup over top of seared beef.
- Turn beef and coat other side with soup mix.
- Pour sauce over top, cover dutch oven, and roast at 400 degrees for 30 minutes.
- Turn oven down to 250 degrees and roast for an additional 3-1/2 hours.
- Remove beef from pan and allow to cool slightly.
- Slice thinly and across the grain.
- Degrease sauce and serve with roasted or mashed potatoes.
This was very good. I made some changes and I would make further changes next time. I thinly sliced garlic and inserted into thin incisions into both sides of the meat. After browning both sides I put the brisket onto a bed of sliced onions. I followed the recipe as directed, but raised the temp up to 350 and the meat still took about a total of 3 & 1/2 hrs for a 6lb brisket. Next time, I would double the beer, ketchup, and red wine.
Simply AMAZING! I followed the recipe to a "t" (used red wine). I didn't have a dutch oven large enough to sear a 5# brisket so I used my largest skillet for searing then deglazed the pan with wine. Then I used a 13x9 baking dish for baking. I covered the baking dish very tightly with heavy foil. Worked perfectly. The gravy was incredible. The baking time was spot on. I served with roasted root vegetables and Crash Hot Potatoes. Deb1, thanks a bunch!
I made this as the main course for dinner for about 100 volunteers. I made 6 briskets and they were gone almost as soon as serving. Everyone raved about the taste. It was great that while it was cooking I could get other things done. So simple, so great.