Rye Brisket

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READY IN: 3hrs 25mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 2
    large onions, sliced
  • 1
    loaf rye bread, corn style, with seeds, sliced, crusts removed
  • 1
    (1 1/4 ounce) dry onion soup mix
  • 12
    cup water (or more)
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DIRECTIONS

  • In a roasting pan, layer onions, rye bread and place meat on top.
  • Bake in a 400 degree F. oven and brown meat there for 20 minutes, uncovered. Flip meat over and brown another 20 minutes, uncovered. Make sure meat doesn't brown too much.
  • Add water and onion soup mix and bake, at 350 degrees, until meat is tender, about 3 hours, covered. Check during cooking to see if more liquid is needed.
  • When meat is tender, remove and set aside on a cutting board for slicing.
  • Meanwhile, place the onions, gravy, and bread in a blender and blend well. This will be a gravy for the meat.
  • Slice the brisket against the grain and serve with the blender gravy.
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