More Brisket, Please!

Lorac's Note:

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.

• Total Time: 3 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 3 hrs

Ingredients:

Servings: 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

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.

Reviews

[papergoddess]

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.

[Grammiesangel]

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!