Grandma's Brisket

"Best Passover brisket I have ever made- to solve ALL cooking problems -use one of those plastic cooking bags- amazing soft as butter no problem results- put all the carrots red potatoes and the like i..." See moren the bag too- amazing results"

"This recipe is a staple at our house; I make it at least twice a week for Shabbat dinner. I typically triple all of the ingredients. I made some minor changes to the recipe; I sprinkle the brisket w..." See moreith salt, black pepper & parsley flakes. I only use organic ketchup or any ketchup that DOES NOT have corn syrup in it. I have nothing against corn syrup, I've just found that the brisket has a better flavor when I use the ketchup without it. I also use Vernor's ginger soda as I've found this brand to add the best flavor without being overly sweet. Sometimes I leave the carrots out & it's still great. I cook in my convection roasting oven at 375 degrees for the recommended time. I then take the brisket out of the oven & let it rest for 15-20 minutes. Then, I slice it & put it along with the sauce in a large crock pot on low until I'm ready to serve. It's crazy but every single person that has eaten the brisket prepared this way says it's the best they've ever had & we're talking more than 60 people!!!"

"Very very successful! Since we can't get ginger ale, I substituted with equal amounts of Coke-a Cola and sweet red wine...." See more"