Recipe by Lorac
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.
Top Review by 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.
- 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 See How It's Made
- 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.