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Ingredients
- 1 whole Beef Brisket, Trimmed Of All Fat (5 To 8 Pounds)
- 1 bottle (24 Ounce) Ketchup Or Chili Sauce (make Sure It's Kosher)
- 1 package Onion Soup Mix (make Sure It's Kosher)
Method
- Place trimmed brisket into a large baking pan.
- Mix ketchup with onion soup mix. Add 1 cup of water or more to make it slightly thin.
- Pour sauce over the meat, cover pan with foil, and marinate 12 to 24 hours in the fridge.
- Place covered pan into a 275-degree oven and walk away for 6 to 8 hours, depending on how large the brisket is. Check tenderness when brisket has been cooking several hours: stick in two forks and pull in opposite directions. Meat should come apart easily.
- When meat is done, remove from oven and place on a cutting board. Slice against the grain; don't be disturbed if meat totally falls apart! That means it's good.
- Either return the sliced meat to the sauce until serving, or place meat on a platter and spoon sauce over the top.
- Serve with a kosher-for-passover noodle kugel!
