Recipe: Passover Brisket - Cincinnati News, FOX19-WXIX TV

Recipe: Passover Brisket

It's all about technique with this simple brisket recipe. (FOX19/Jennifer Baker) It's all about technique with this simple brisket recipe. (FOX19/Jennifer Baker)

Four ingredients, one brisket. 

Believe it or not, this simple Passover recipe from Rita Heikenfeld will yield a tender and juicy piece of meat every time! The secret is in the technique.

Ingredients: 

1 brisket, trimmed of most, but not all, fat.

1 bottle, 12 oz. chili sauce

1 pouch dry onion soup mix

1 can regular Coke, 12 oz.

Preparation:

Preheat oven to 350. 

Place brisket in pot which is ovenproof with a lid. Mix sauce, soup and coke together and pour this over brisket. Roast, covered, for 1 hour, then turn temperature down to 250 and roast, covered, for 4-5 hours. 

Four hours gives you a very tender roast that can be sliced fairly easily. Five hours will give you a meltingly tender, fall-apart roast. 

You can skim the fat off the top and slice the meat and serve with the gravy right away or just put the whole thing in the frig after cooling to room temperature. You can leave it in the pan, too. 

The fat will congeal to the to and you can simply lift it off. Reheat roast and gravy, slice against the grain (that way it won't be stringy) serve with the gravy and enjoy.

For an extra moist roast, double the gravy ingredients.

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