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Passover Brisket

Ingredients

  • 4 lb Brisket

  • 1 env Lipton or Knorr french or regular onion soup mix

  • 1 12oz can or bottle of beer (Corona light works fine)

  • 1/2 cup ketchup

  • 1/2 can whole cranberry sauce

  • salt

  • pepper

  • granulated garlic powder

Note: Recipe can be multiplied except the amount of beer stays the

same. Just use the closest multiple for the number of pounds.

Instructions

  • Place brisket in tin pan with the fat back downwards

  • Salt pepper and garlic brisket heavily

  • Mix all other ingredients except beer and pour over brisket so it

    sits evenly across the top

  • Can let sit in the fridge overnight

  • Pour beer into bottom of pan and make sure that it fully surrounds

    brisket. Use more if it does not.

  • Cover pan tightly with aluminum foil

  • Bake @ 275F for 1 hour per pound in the middle rack

  • Take foil off and let sit in juices for 45 minutes to an hour

Note: The brisket will effectively be braised and will fall apart in

large chunks like pulled pork. Suitable also for sandwiches. I suspect

that at 250F or 225F for the same amount of time will result in a

brisket that can be cut into strips.

This post is licensed under CC BY 4.0 by the author.