Tender beef brisket is slow-roasted in a sweet and savory marinade until the meat is fork tender and ready to melt-in-your-mouth. The meat and marinade create a savory gravy to spoon over the brisket, potatoes or any side you choose. This brisket is ready to take center stage at your next holiday gathering!
Course
Main Dish
Cuisine
Jewish
Prep Time10minutes
Cook Time3hours
Total Time3hours10minutes
Servings12servings
Ingredients
2tbsp.minced fresh garlic
2envelopes dried onion soup mix (1.4 oz packages each)
1/2cupmustard
1cupketchup
1/2cupchili sauce
6lbs.boneless, lean, raw beef brisket
1 1/2cupsfresh carrots, finely chopped
3/4cupfresh onions, chopped
2tbsp.cornstarch
2tbsp.water
Instructions
Make a paste of the garlic, dried onion soup mix, mustard, ketchup, and chili sauce. Set aside.
Place the brisket in a roasting pan and brush it with the paste mixture. Add the carrots and onions in the pan around the brisket.
Wrap it lightly with foil and cook at 350 degrees for 3 1/2 hours or until fork tender and reaches an internal temperature of 145-160 degrees F for 15 seconds.
Collect the drippings to make the gravy along with the chopped onions and carrots. Add to a measuring cup and add water if necessary to make 1 1/2 cups. Spoon off the fat from the top of the liquid and discard.
Place the gravy in a saucepan and cook until boiling. Mix the cornstarch with the water to make a smooth paste and stir into the boiling gravy. Continue stirring and bring back to boil until gravy thickens.
Slice the brisket (against the grain) and serve with the gravy.