Mimi Susan’s Brisket 2.0

This is my mom’s brisket recipe - but I’ve made some tweaks and changes over the years. It’s a pretty traditional eastern European Jewish brisket. It’s a Rosh Hashanna menu staple. And usually for Passover too.

Ingredients:

• First Cut Kosher Brisket (4-5 lbs)

• Large roasting pan (I like the aluminum pans and use 2, so they’re sturdy)

• Worcestershire

• Ketchup

• Heinz chili sauce (1 bottle)

• Frozen chopped onions 1-2 packages  (I think this is essential - not fresh onions, only frozen)

• Garlic powder

• Pepper

• Salt (only use salt if your brisket is NOT kosher - kosher meat is basically brined so it’s salty and flavorful already)

Note: First Cut Brisket is leaner and takes more time to cook.

Instructions:

Pre

Preheat oven to 325 -350

Prep

1. Score both sides with a knife and season with garlic powder and pepper.

2. Put fat side up in the pan

3. Give a couple of shakes of Worcestershire 

4. Completely cover the top of the brisket with chopped onion

5. Completely cover onion with ketchup and chili sauce - be generous

6. Fill the pan with water that covers ¼ way up the brisket

7. Tightly cover the pan with aluminum foil and seal the sides

Cook

This is the part that is annoying, and not quite precise until it smells done. I know, it used to annoy me when my mom said that. But it’s really how I know.

Plan for 2-3 hours and test for tenderness. I also cook my brisket ahead of time, cool and slice it and then freeze it. That way when it is reheated it retains the moisture.

When reheating, cook on low (300 degrees) for 1-2 hours.