Ingredients

The following ingredients have 7 Servings
  • 2.5 pounds brisket
  • 1 package lipton onion soup mix
  • 1/2 cup brown sugar
  • 3/4 cup ketchup
  • 5 garlic cloves, crushed
  • 1 14 ounce can of tomato sauce
  • 2 tablespoons honey
  • Salt & Pepper
  • 1 large onion, cut in large wedges
  • bunch of carrots, cut in large chunks
  • bunch of fingerling potatoes (me) or a can of white potatoes (mom)
  • mushrooms (optional)

Instruction

  • Preheat the oven to 325
  • Rub the onion soup mix into the brisket. Place the brisket in a 13x9 pan
  • Mix the brown sugar, ketchup, garlic cloves, tomato sauce, honey in a small bowl and season with salt and pepper.
  • Pour the ketchup mixture over the brisket and cover the pan tightly with foil.
  • Roast for about 3 hours until it is tender when you poke it with a fork.
  • Remove from oven and slice against the grain. Return to pan.
  • If you make this the day ahead (which my mom and grandmas typically do), refrigerate overnight. The next day, continue with Step 8 after you let the brisket come to room temperature.
  • If you are not making this ahead, add the onions, carrots, potatoes, and mushrooms and cover tightly again.
  • Return to the oven for 45 minutes - 1 hour until really tender and the veggies are cooked through.
  • Enjoy with family and friends!
  • PS - I have started serving this with a horseradish cream sauce (mix horseradish to taste with creme fraiche and a handful of minced chives and salt and pepper to test) and I recommend you do the same!