Judith Ginsburg’s Jewish Brisket
"A Holocaust survivor. I don't know why this couldn't be done in a crockpot."
Original is 12 servings
Ingredients
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- Veggies
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- Sauce
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Nutritional
- Serving Size: 1 (400.7 g)
- Calories 703.2
- Total Fat - 46.6 g
- Saturated Fat - 15.7 g
- Cholesterol - 234.9 mg
- Sodium - 2884.5 mg
- Total Carbohydrate - 17.6 g
- Dietary Fiber - 1.9 g
- Sugars - 10.7 g
- Protein - 50.8 g
- Calcium - 106.7 mg
- Iron - 4.9 mg
- Vitamin C - 5.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat the oven to 350 degrees F.
Step 2
Rub the brisket generously with salt, pepper, paprika, and garlic powder.
Step 3
Place it in a covered roasting pan with the carrots, onions, garlic, and 1/2 cup of water.
Step 4
Cover and roast until fork tender, about 4 hours, checking on the brisket every hour to see if additional water is needed to prevent the meat from scorching.
Step 5
When the meat is done, remove it from the roasting pan and thinly slice it against the grain.
Step 6
Sauce: stir into the pan the can of soup, 1/2 cup water to rinse the can, ketchup, brown sugar, and vinegar. Place the brisket slices back into the sauce.
Step 7
You heat the sliced beef and sauce and let the brisket soak overnight in the fridge.
Step 8
Reheat.
Tips
No special items needed.
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