Very Best Brisket
Debbie Paskow Taveira
Ingredients2 h 45 m servings 478 cals
- Layer the onions, potatoes, and carrots into the bottom of a large Dutch oven. Place the brisket on top of the vegetables.
- 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.
- Simmer the brisket until tender, about 2 1/2 hours.
Per Serving: 478 calories; 31.5 g fat; 22.4 g carbohydrates; 25.6 g protein; 93 mg cholesterol; 564 mg sodium. Full nutrition
ReviewsRead all reviews 3
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...
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.