Grandma's Brisket
- Marissa Wojcik
- Mar 17, 2021
- 1 min read
Updated: Sep 19, 2022
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)
1 onion
Beef broth
Chili powder
Kosher salt
Pepper
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.
Enjoy!
Made this recipe for Hannukah. I doubled it since we had a lot of people coming over and it turned out great! Only note is that I thought it would have a slight spiciness to it from the chili sauce, but it was very mild.
Nice photo but why trim almost all the fat off a brisket ? That’s a sin🙈
Made this recipe for Seder last night exactly as written. It was so easy and my family devoured the entire 6 pound brisket! This has become a family classic.
Note: I broiled it at the end for 10 minutes and it was perfectly caramelized.
Great TASTING sauce, but watery - don't add water to cover 1/3 of the meat, do less since it'll be covered - but when cooked as written/timed, it came out tough. $120 brisket, $3 in onions, and some chili sauce wasted. I'd recommend extending the roasting time at a lower temp, maybe 275 degrees.
Hi
And what are the measurements pls