Very Best Brisket

Name: Very Best Brisket
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Yield: 14 servings
Ingredients: 4 onions, sliced; 1 pound small new potatoes; 1 (16 ounce) package baby carrots; 7 pounds beef brisket; 1 cup beef broth; 1 packet dry onion soup mix; 1 cup ketchup; 10 fluid ounces ginger ale

4 Ratings
4 Reviews
1 Photo

Easy, tender and delicious is the best way to describe this meal. It's a one pot dish of brisket, potatoes, carrots and onions, then voila, a meal fit for a king! You can serve it holiday time or any time. So few ingredients, but the end result is just mouth watering good! Every Passover this is requested, and it comes out perfect every year!

By Debbie Paskow Taveira

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Recipe Summary

cook:

2 hrs 30 mins

total:

2 hrs 45 mins

prep:

15 mins

Servings:

Yield:

14 servings

Nutrition Info

Ingredients

Original recipe yields 14 servings

The ingredient list now reflects the servings specified

4 onions, sliced
1 pound small new potatoes
1 (16 ounce) package baby carrots
7 pounds beef brisket
1 cup beef broth
1 packet dry onion soup mix
1 cup ketchup
10 fluid ounces ginger ale

Directions

Step 1
Layer the onions, potatoes, and carrots into the bottom of a large Dutch oven. Place the brisket on top of the vegetables.

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Step 2
Mix the beef broth, onion soup mix, ketchup, and ginger ale in a bowl, and pour it over the brisket and vegetables. Bring to a boil over high heat, cover, and reduce heat to a simmer.
Step 3
Simmer the brisket until tender, about 2 1/2 hours.

Nutrition Facts

Per Serving:

478 calories; protein 25.6g; carbohydrates 22.4g; fat 31.5g; cholesterol 93.3mg; sodium 563.7mg. Full Nutrition

Rhonda Feuer

04/16/2011

Delicious ! I make it every year for a Passover brisket. I cook it the day before I'm going to serve it and then I slice the meat and let it sit overnight(in the refrigerator) in the juice to make it more flavorful. Then reheat.

4 Ratings

5 star values: 3
4 star values: 1
3 star values: 0
2 star values: 0
1 star values: 0

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Rhonda Feuer

04/16/2011

peculiarmike

04/23/2011

Make sure you use a brisket FLAT, not the point (lotta fat). To serve cut it across the grain of the meat, not with it, so it will be tender.

shelly A

04/04/2018

it was fantastic. my daughter was skeptical but even she changed her mind as soon as she taeted it. sh took it to her church luncheon and there was absolutely nothing left to bring home.

Tiffany Wagner

01/05/2021

This was delicious and smelled so good. I did add celery to this recipe and my whole family loved it!

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Very Best Brisket

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Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (4)

Most helpful positive review

All Reviews for Very Best Brisket

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Very Best Brisket

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (4)

Most helpful positive review

All Reviews for Very Best Brisket