This was the Brisket recipe we had at my sister Kelley’s house for Rosh Hashanah dinner. She started the process days ahead in order to cool it and scrape the fat off the top; she then actually froze it and reheated it. It is not a difficult recipe by any means, but it is labor-intensive as it cooks for five hours and needs to be basted every hour.
Kelley got the recipe from a man named Marc that used to work at the Pharmacy; it’s a family recipe (always the best kind!). This brisket, with its gravy, is perfect for dipping challah bread into or served with something to soak it up, such as mashed potatoes, pureed cauliflower or rice.
Amazingly Tender Brisket
This amazingly tender Brisket will be the hit of your Holiday Meal.
1 Brisket, trimmed of fat
2-3 packages of Onion Soup Mix/Beefy Onion
1 Beef Broth Carton (32 ounces), low sodium
1 Large White Onion, sliced
1 Bottle of Red Wine
4 cloves fresh garlic, minced
- Trim the fat off the brisket.
- Season both sides of the brisket with onion powder, salt and pepper.
- Place the brisket on top of the Soup mix and sprinkle one to two more packages on top of the brisket.
- Open one package of Onion Soup mix and pour it on the bottom of a large roasting pan.
- Add crushed garlic and 3/4 of the onion slices to the top of the meat.
- Pour the bottle of red wine around the meat.
- Add the rest of the onion slices to the liquid.
- Put the brisket, covered with foil, into a 350 degree oven for one hour and baste.
- If the liquid is low, add the beef broth to keep it moist. Baste every hour for the next five hours. Base your time on the size of the brisket.
- Once cooked through, cool and slice against the grain. Put the sliced meat back in the juice to soak up more of the liquid.
- You can freeze the meat (if cooked days in advance) and reheat or keep in the refrigerator and reheat. You can add another package of soup mix at this point to the liquid, as this creates the gravy to serve. Keep covered with foil when reheating.