This recipe came from a dear family friend who I like to refer to as my “Auntie Sheryl”. Until she had daughters of her own, I was happy to fill in! This recipe is pretty easy, and as mentioned before, brisket is hard to mess up too badly. As long as you keep the meat moist while cooking, the result should be pretty tasty. I made this recipe a couple years ago, and again for Passover. Both times it was well received. I would recommend this recipe over my barbecue brisket if you’re a beginner.
This recipe will feed 10 or more people, depending on what you are serving with it. If you’re cooking for 4, buy a smaller piece of meat and scale down the other ingredients proportionally. That being said, the leftovers of this were great!
What you will need:
- Disposable Roasting Pan or Pyrex Baking Dish
- Tin Foil
- Mixing Bowl
- Cutting Board
- Large Knife
Ingredients:
- 4 to 5 Lb Beef Brisket
- 3 Sweet Onions
- 6 Packages Lipton’s Onion Soup Mix
- 3 Bottle’s Chili Sauce: I have always used Heinz brand. It’s usually near the ketchup in a similar looking bottle.
- 3/4 Cup Brown Sugar
Directions:
Slice the onions. Cover the bottom of the pan with a thick layer.
The onions will soften and absorb the flavor of the sauce. They are a delicious complement to the brisket!
Place the brisket on top of the onions.
In a bowl, combine the soup mix, chili sauce, and brown sugar.
Spread on top of the brisket.
This pan was too small for the huge piece of meat I bought. It worked fine, but a larger pan would have stopped any sauce from leaking out.
Cover tightly with foil.
Bake for 3-4 four hours at 350°F until tender.
Check the brisket periodically, making sure it is covered in the sauce.
Slice the meat, then return to the pan. Bake for another hour or so.
- If you’re short on time, you can make this ahead of time and freeze it. Bake it, slice it, then replace it to the pan and cover tightly. Freeze. The night before serving, remove to the refrigerator. The following day bake for an additional 1-2 hours.
- If desired, during the last 1 1/2 hours of baking, add fresh or canned white potatoes or carrots. The original recipe calls for this, but I always omit.
Dinner at my house with some of my "aunties" (blood and not)
College Cook! 