12/10/12 - Hanukah Brisket

Font Size:
Default font size
Larger font size

Posted: Monday, December 10, 2012 12:37 pm | Updated: 3:58 pm, Tue Nov 26, 2013.

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.

Rules of Conduct

  • 1 Keep it Clean. Please avoid obscene, vulgar, lewd, racist or sexually-oriented language.
  • 2 Don't Threaten or Abuse. Threats of harming another person will not be tolerated. AND PLEASE TURN OFF CAPS LOCK.
  • 3 Be Truthful. Don't knowingly lie about anyone or anything.
  • 4 Be Nice. No racism, sexism or any sort of -ism that is degrading to another person.
  • 5 Be Proactive. Use the 'Report' link on each comment to let us know of abusive posts.
  • 6 Share with Us. We'd love to hear eyewitness accounts, the history behind an article.

Welcome to the discussion.