My mom actually passed this recipe along to me, and now it's a new-classic in our family. We make it for Passover and Chanukah and any gathering that calls for great quantities of delicious beefy goodness! What we do, however, is make it the day before we want to serve it, let it chill overnight, then scrape off the solidified fat from the juices, slice off the fat cap, slice the beef and then return it all to the pan, covered, to reheat for the evening's festivities. It makes for a much more relaxed meal.
Very good! As we are not too fond of sweet main meals, I left the sugar out all together, but there was still plenty sweetness from the ketchup and chili sauce. Very flavorful even without all that sugar.
Iâ€™ve halved this recipe successfully when I had a smaller brisket to work with, though I did not halve the stock. I have to use a fairly deep pan for all that stock, so to get the meat brown, I do the initial baking in the top third of the oven and then put it on a lower rack later. Sugar in the raw substitutes well for brown sugar. I do not strain the cooking liquid or serve it with the meat because it makes a really stellar soup base.
Tastes great! The recipe has you use 8-10 pounds of meat but the nutrition facts has this as serving eight. It is way off. I don't know anyone who would want to eat over a pound of brisket at 1,678 calories. Typical serving size for meat is about 4 ounces which would drastically reduce the number of calories and fat content of this meal. Serve it with some green veggies and it's actually not as bad for you as it looks!
Delicious. Not only for passover!
This recipe is time consuming, but worth the work. My friends and family love this recipe. I have made it the last 3 Passovers.