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Very Best Brisket

 made it  |  3 reviews   |   photos
Debbie Paskow Taveira

Recipe by:

"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!"
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Ingredients

2 h 45 m servings 478 cals
Original recipe yields 14 servings

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Directions

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  1. Layer the onions, potatoes, and carrots into the bottom of a large Dutch oven. Place the brisket on top of the vegetables.
  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.
  3. Simmer the brisket until tender, about 2 1/2 hours.
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Nutrition Facts


Per Serving: 478 calories; 31.5 g fat; 22.4 g carbohydrates; 25.6 g protein; 93 mg cholesterol; 564 mg sodium. Full nutrition

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Reviews

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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 ma...

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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.

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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.

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