very-best-brisket

Very Best Brisket

2 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    2 h 30 m
  • Ready In

    2 h 45 m
Foodie824
Recipe by  Foodie824

“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

Adjust Servings

Original recipe yields 14 servings

Directions

  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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Reviews (2)

Rate This Recipe
rhonda
34

rhonda

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.

peculiarmike
13

peculiarmike

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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Nutrition

Amount Per Serving (14 total)

  • Calories
  • 478 cal
  • 24%
  • Fat
  • 31.5 g
  • 49%
  • Carbs
  • 22.4 g
  • 7%
  • Protein
  • 25.6 g
  • 51%
  • Cholesterol
  • 93 mg
  • 31%
  • Sodium
  • 564 mg
  • 23%

Based on a 2,000 calorie diet

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Jewish Style Sweet and Sour Brisket

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Basic Beef Brisket in a Dutch Oven