Celebrating Modern Jewish Living Through Food, Tradition, and Family
The Backstory: My cousin Rhonda, who resides in Canada, gave me this recipe. It is from her sister, Ricky. The story of my Canadian relatives go back for decades. My grandfather and Ricky’s grandmother were brother and sister. Her grandmother left Poland and settled in Canada. My paternal grandfather settled in the States. But that did not deter the families from remaining close. I met Ricky about two or three times in my life. Her sister still lives in Canada, but is a snow bird who also has a home in the Sunshine State, so I got to know Rhonda, since I also live in Florida. In a way, this kept our family ties together. More of the Backstory after the recipe…
Ricky's Sweet and Tangy Beef Brisket
- 1 5-6 lbs. Kosher beef brisket
- 2 12 ounce bottle Bennett's chili sauce or other mild chili sauce
- 24 ounces water
- 1 1/2 packets Lipton onion soup mix
- 4-6 large carrots, peeled and cut into large chunks
Preheat oven to 350 degrees. Use one large size oven cooking bag (the size used to cook a turkey). Mix the onion soup mix, water, and chili sauce in a medium bowl and set aside.
Put the brisket into the bag and add the carrots. Add the onion soup, water and chili sauce mixture. Seal bag.
Place the bag in a pan the size of the brisket so that the juices don't run off and dry up the meat. Pierce the bag 2-3 times on top with a fork.
Cook for 3 - 3/12 hours. Remove from oven and let brisket rest in bag for 15 minutes before opening the bag. Open carefully as steam will release from the bag. Slice meat against the grain and serve with gravy.
…The Backstory continues: My daughter gets confused when she asks me about our Canadian family. “How are we related,” she’ll ask me about this cousin or that one. “On whose side? Wait, which cousin is the relative?” I usually lose her at that point. Family has always been an important part of my life and family recipes, like this one, are just another way of staying connected.
Now, about this gorgeous brisket:
When it is finished roasting, the deep rich color of the meat just screams slice me now. Unfortunately you will have to wait about 10-15 minutes until it can be sliced and served. That is because the juices have to go back into the meat. So be patient. It is well worth the wait.