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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 12 |
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A recipe from Cactus Kosher Catering in Phoenix, AZ. I saw this in the paper today and it made my mouth water. Sunday's dinner for sure. *Please note - this is a 12 serving recipe so it does make a lot of sauce. I made the recipe as written, the sauce was delicious served over mashed potatoes and disappeared fast! You can easily halve the sauce ingredients for less servings. Ingredients:
3 -4 lbs beef brisket |
2 (12 ounce) jars heinz chili sauce (for passover substitute ketchup to keep it kosher) |
2 (10 ounce) cans campbell's french onion soup |
1 (10 ounce) can beef broth |
2 large onions, thinly sliced |
1 tablespoon garlic powder |
1 tablespoon black pepper |
1 tablespoon onion powder |
Directions:
1. Preheat oven to 400°F degrees.
2. Place brisket in a large roasting pan with chili sauce, French onion soup and beef broth.
3. Place sliced onions on top and sprinkle with seasonings.
4. Cover tightly with foil and roast 2 hours, remove foil and slice thinly against the grain.
5. Return meat to pan, re-cover and roast 45 minutes.
6. Remove foil and roast another 15 minutes to allow juices to thicken.
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