Bubbe Sonya's Brisket

This delicious recipe is best when coupled with side dishes of memory, tradition, and love.

Ingredients

4-5 lb |(1.8kg-2.3kg) brisket
1 cup (240ml) ketchup
Salt to taste
2 Tbs. (30ml) brown sugar
1 can tomato soup
2 Tbs. (30ml) lemon juice

Directions

1. Season and roast brisket covered until done. Discard gravy.

2. Slice and place in sauce made by mixing the tomato soup, ketchup, brown sugar, and lemon juice.

3. Cover and bake at 325 degrees F (163 C) for 45 minutes to one hour.

Bubbe Yetta's Brisket

Cook for several hours until the entire house smells delightful. This brisket doesn't just feed the body. It feeds the soul.

Ingredients

Brisket 5 lb (2.3kg)
1 Large Onion, chopped
1 Clove of Garlic
1 Beef bullion cube
2 cups (475ml) of water

Directions

1. Brown and sear brisket in a Dutch Oven

2. Brown onions and garlic in a seperate pan

3. Add meat, onion and garlic, salt and pepper to taste

4. Add water and beef bullion

5. Cook at medium heat for several hours

6. Cut meat aginst the grain into long slices. Arrange on platter, pour juices over top.

Bubbe Sylvia's Crock Pot Simple Brisket

This recipe also works in an Instant Pot, but why rush a delicious process that fills your home, evoking warmth and love? And … does anyone really appreciate quick and clever yontif meals?

Ingredients

Brisket 5lb (2.3kg)
Onion Soup Mix (1 envelope)
1 can 4oz (120ml) Mushrooms

Directions

1. Trim fat from brisket

2. Combine soup mix with mushrooms and their liquid.

3. Put brisket in pot, fat side up

4. Spread soup mixture on top of brisket, moistening well

5. Cover and cook on Low 10 to 14 hours

6. Remove meat. Cut into thin slices across the grain. Pour juices over top before serving.

Bubbe Bubba's Crock Pot Marinated Barbeque Brisket

Because only Jews and Texans understand brisket.

Ingredients

Brisket 5lb (2.3kg)
2 tsp (30ml) unseasoned meat tenderizer
1/2 tsp (7.5ml) Celery Salt
1/2 tsp (7.5ml) Seasoned Salt
1/2 tsp (7.5ml) Garlic Salt
1/4 tsp (3.7ml) Liquid Smoke
1/4 cup (60ml) Worcestershire Sauce
1/2 cup (120ml) Barbeque Sauce

Directions

1. Put brisket in covered dish

2. Sprinkle tenderizer and seasonings on both sides of the brisket.

3. Pour liquid smoke and Worcestershire over the top

4. Cover and marinate in fridge overnight, or at least 6 to 10 hours

5. Wrap brisket in foil and place in crock pot.

6. Cook on Low 8 to 10 hours

7. Chill in fridge

8. Cut across grain in thin slices

9. Re-heat in barbeque sauce.

Bubbe Lyba's Brisket

A recipe for those of us who think family dinners need more alcohol. And the gravy can be considered a beverage.

Ingredients

4-5 lb (1.8kg - 2.3kg) brisket
Salt
Potatoes
2-3 Onions, sliced
Carrots
Garlic salt
Celery
1 cup (240ml) water
1 can beer or equivalent amount of ritual wine

Directions

1. Salt brisket for 1 hour, and then rinse.

2. Place cut up potatoes, carrots, celery, and onions in bottom of heavy pot and salt vegetables.

3. Place brisket in pot and sprinkle with garlic salt on all sides.

4. Add sliced onions on top.

5. Add water and beer or wine. Cover tightly. Place in 325 degree F (163 degree C) oven for a few hours, until done. When done, remove from oven and cool.

6. Refrigerate gravy long enough for fat to solidify. Skim off solidified fat.

7. Slice meat and place in gravy. All meat should be covered with gravy.

8. Let stand overnight in refrigerator.

9. Heat and serve next day for better flavor.