Beef Brisket with Onion Soup Mix

Passed down to share from my Bubbe, Ema Ljuba, this famous Beef Brisket recipe gets it's extra flavor from Onion Soup Mix and is sure to please any crowd!

Course Entree

Cuisine American

Keyword how to make beef brisket, Jewish brisket, onion soup mix with beef

Prep Time 30 minutes

Cook Time 3 hours 30 minutes

Total Time 4 hours

Servings

Calories 436kcal

Author Liz DellaCroce

Ingredients

7-8 lb beef brisket
2 bottles chili sauce
2 envelopes onion soup mix
2 cans beer
12 carrots peeled and cut chunks
12 medium Yukon potatoes cut chunks
2 sliced onions
32 oz whole peeled tomatoes optional
1 cup red wine optional

US Measurements - Convert to Metric

Instructions

Pre-heat oven to 350. Use a large roasting pan, ideally with a lid.
Stir together chili sauce, onion soup mix and beer in the bottom of the roasting pan.
Place brisket on top of the mixture along with the carrots.
Cover with lid and roast 2 - 2 1/4 hours.
Cool meat in pan (covered) until you can put the entire pan in the refrigerator overnight.
The next morning remove the thick layer of congealed fat that has solidified on the surface of the meat. (The fat gives the gravy and meat wonderful flavor in the roasting process but then most of it is no longer needed!)
Slice the cold brisket - against the grain - and place back in the gravy.
At this point it can be put back into the fridge until you are ready to finish the roasting with the potatoes.
When ready to roast add chunks of potatoes and the onions to the pot.
If using tomatoes, add now as well as cup of red wine.
Cover the pan and roast for another hour to an hour and a half.

Nutrition