Brisket (Brody Style!)

Prep Time: 10 minutes

Cook Time: 3.5 hours (approx.)

Serving Size: 8-10 

5-6 lb. fresh brisket

1 package Onion Soup Mix

1/2 cup Chili Sauce

1 jar Meatless Tomato Sauce

1 cup Pancake or Maple Syrup

1 tablespoon Garlic Powder

5 large Potatoes, peeled and cut into chunks

1 small bag of baby Carrots

2 medium Onions, cut into chunks

Salt and Pepper, to taste

Preheat oven to 325 degrees Fahrenheit. 

Combine all ingredients, except meat and vegetables, in a large bowl.  Lay meat in ungreased pan.  Ladle small amount of sauce under meat.  Spread vegetables on and around the meat in the pan.  Ladle the rest of the sauce on top.  

Cover tightly with foil and put into a 325 degree oven.  Cook until soft but not overdone.  Remove meat from pan and slice against the grain about 1/4 inch thick slices.  Return slices to sauce.  Again cover pan and cook additional 30 minutes.  

Brisket is better on the second day so let it cool, put into the refrigerator and heat it up in the oven the next day!!

** “This recipe holds a special place in my husbands heart.  It has been handed down in his family  for generations, dating as far back as before the Holocaust.  Enjoy!!” -Nichole Brody

Submitted By: Ivan Brody, EMT-Paramedic

Massachusetts, USA