This rich, slow-cooking brisket is a show-stopping main course that is perfect for any holiday or Shabbat celebration and just as delicious the next day on a sandwich (that is, if there are any leftovers!)
Prep Time20minutes
Cook Time4hours
Total Time4hours20minutes
Servings8servings
Ingredients
14-5 pound Kosher first cut brisket
1 packet Lipton Onion Soup Mix
Heinz ketchup
1large onioncut into thin rings
Kosher salt, pepper, and garlic powder
Instructions
Preheat oven to 325 degrees.
Season the brisket with Kosher salt, freshly ground black pepper and garlic powder. Set aside.
Fill a large, deep roasting pan halfway with water. Put brisket in pan. Cover top of brisket with a thick layer of ketchup.
Place sliced onions on top of ketchup and allow extra slices to fall into pan of water.
In a measuring cup mix together onion soup mix and about a half cup of water or enough water to make the soup mix into a thick liquid. Pour over the brisket.
Cover pan tightly with foil and cook for 4 1/2 hours, checking every hour to baste and add more water to bottom of pan if necessary to make more gravy for basting.
After 4 1/2 hours, remove from oven and let brisket sit for 20 minutes before slicing. The meat should pull apart easily. Serve with the gravy on the side.