This is the brisket my family knows and loves. It’s an old fashioned recipe that turns out the most delicious brisket each and every time. This crowd pleaser makes appearances on Passover, Chanukah, Rosh Hashanah, and cold winter nights when we want something hearty and satisfying.
The recipe is a combination of one I got out of a cookbook from our local preschool and a classic recipe from my family. This brisket is so special to our family that my kids will have it forever in their food memories. Hopefully, they will grow up and serve it to their families.
The brisket is tender and lovely. The sauce is crazy delicious with just the right amount of sweetness. When serving, I cover the brisket in the sauce with a layer on the bottom and the top, so there isn’t a bite that gets past your lips without the delicious sauce. I like to serve this with potatoes and carrots. If you want to add them, do so in the last hour of cooking.
As for the cooking time, it’s a long process and I don’t want to ever want to forget the timing. I write out the timeline on a piece of paper so that 2 hours in I don’t start second guessing myself. When do I take off the cover? When should I add the carrots and potatoes?
My timeline looks something like this:
1:00 pm – brisket in oven, covered
4:00 pm – add carrots and potatoes
4:30 pm – take cover off of brisket
5:00 pm – done
- 1 large beef brisket (I buy first cut)
- Kosher Salt
- 1 onion, medium dice
- 5 celery stalks, medium dice
- 5 carrots, medium dice
- 1 whole jar Heinz Chili Sauce
- 1 package onion soup mix
- 3 Tablespoons brown sugar
- 4-6 carrots cut into 2 inch chunks,
- New baby potatoes or dutch pee wee potatoes (12-16 ounces)
- Preheat oven to 350 degrees.
- Season brisket well on both sides with Kosher Salt and Pepper. Set aside.
- In a roasting pan, combine onion, celery, carrots, Heinz Chili Sauce, onion soup mix, and brown sugar.
- Cover brisket well with sauce.
- Add water about halfway up the meat.
- Cover pan tightly with tin foil.
- Bake for 3½ hours.
- Remove tin foil.
- Bake uncovered for 30 minutes more or until done. Should be fork tender.
- If you add potatoes and carrots, add during last hour of cooking.
If you want a thicker sauce, after brisket is done cooking, remove meat from pan. Place roasting pan over two burners over medium heat and boil vegetables until sauce is thickened (10-15 minutes). This is only if you want a thicker sauce and you don't want to let it reduce too much. If it reduces too much, you won't have enough sauce to cover brisket.
When serving, always cut brisket against the grain.