Updated: Mar 19
My grandma’s brisket is my favorite holiday food. There is nothing that compares. I know that every family thinks that their brisket recipe is the best, but ours truly is the BEST.
As one of my good friends said “oh there’s a lot less ketchup than I thought, being a Midwestern recipe!” The recipe is very simple and so easy. Throw everything together and let it cook! You will love to have this on your seder table.
6 Pound brisket, trimmed of most fat
1 Bottle chili sauce (spicy ketchup works too)
Preheat the oven to 325 degrees.
Slice the onion into thin rings and line the bottom of the pan, keeping a few rings off to the side.
Place the brisket in the pan fat side up. Liberally season with salt, pepper and chili powder. Place the onion rings you set aside on top of the brisket. Place in the oven uncovered until juices start to form in the bottom of the pan (about 1 hour).
Add beef broth to cover bottom ⅓ of brisket and cover with tin foil. Cook for another 90 minutes.
Remove tin foil and cover with chili sauce. Cook for 45 minutes. Take the brisket out of oven and slice. Once sliced, place back in the pan, cover and cook for another hour or until fork tender.