12/10/12 - Hanukah Brisket

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I grew up with my Nana’s Brisket, which was Hungarian style and delicious!

So, when my dear friend Jocie Stevens shared a brisket recipe with our dinner group I was a little skeptical. I was used to browning the brisket, caramelizing the onions, etc. before even placing in the pot for several hours-

This recipe is delicious and easy as can be –one pot and a bowl will do it.

1 cup ketchup (Heinz)

½ cup light brown sugar

½ cup apple cider vinegar

1 Lipton’s onion soup dry packet

Mix all together and pour some of the mixture on the bottom of the pan, and then the rest on top of the brisket. Cover with foil and bake at 350 for 3.5 hours. Cool, slice, removing the fat and refrigerate overnight. the next day skim additional fat off and cook covered another hour

For a normal 3 or 4 lb. brisket I times the recipe by 3. You want a lot of sauce in order for it not to get dry.

Serve with potato latkes, (Weds. show) or duck fat fingering potatoes.

As the Culinary Director for ABC 7, I whip up cooking segments on ABC 7 News at Noon, along with recipes, cooking tips, reviews and great food finds on MySuncoast Dining at www.mysuncoast.com