Mommy Elly's Brisket

By • April 22, 2010 17 Comments

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Author Notes: My mom, Ellyn, wasn't a very adventurous cook when we were growing up; however, there are a few dishes from my childhood that stand out and which I still cook today. She makes a yummy flank steak, marinated in some sort of ketchup concoction, and she makes awesome matzoh ball soup, the BEST according to my husband, and of course this brisket. Each of my mom, my maternal grandma, and my paternal grandma claim that this is their recipe; regardless of where the recipe originated, this is my perfect brisket recipe. Over the years, I have experimented with other more sophisticated brisket recipes that don't involve ketchup and lipton soup mix but they never live up to Mommy Elly's Brisket. About the pictures - the first one is of me and mom and the second one is my mom, dad, and two grandmas at my wedding. melissav

Serves 6-8

  • 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)
  1. Preheat the oven to 325
  2. Rub the onion soup mix into the brisket. Place the brisket in a 13x9 pan
  3. Mix the brown sugar, ketchup, garlic cloves, tomato sauce, honey in a small bowl and season with salt and pepper.
  4. Pour the ketchup mixture over the brisket and cover the pan tightly with foil.
  5. Roast for about 3 hours until it is tender when you poke it with a fork.
  6. Remove from oven and slice against the grain. Return to pan.
  7. 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.
  8. If you are not making this ahead, add the onions, carrots, potatoes, and mushrooms and cover tightly again.
  9. Return to the oven for 45 minutes - 1 hour until really tender and the veggies are cooked through.
  10. Enjoy with family and friends!
  11. 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!

More Great Recipes: Beef & Veal|Entrees

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Comments (17) Questions (1)


almost 3 years ago Sf2oak

I tried Lipton onion soup base on brisket 1x and I won't fall for that ridiculous sham perpetrated on the American palates ever again. There are infinitely better spices to put on a delicious cut of meat, that is not one of them. Don't say you weren't warned! if & mom what are canned potatoes, eee gads, run from this salt/sugar bomb of a "recipe."


almost 4 years ago jnmeiman

do you refrigerate it after you slice it? my grandma said it will fall apart if you do...


over 4 years ago drbabs

Barbara is a trusted source on General Cooking.

Hi Melissa. I am making this right now. I made a few minor changes. I didn't have tomato sauce so I used a can of fire roasted tomatoes. I thought the sauce was a little sweet, so I didn't add the honey. I did add some onion powder and Worcestershire sauce, making the sauce a little like the dead guy sauce that won the condiment contest. It is so good! It does feel really obnoxious to use onion soup mix and ketchup, but there's something about the combination that creates a sublime sauce. Thanks so much for posting this recipe.


over 4 years ago melissav

Hi Dr. B - My mom will be thrilled to hear that you made her recipe. I like your additions. I am going to try them next time.


almost 5 years ago MaSaBeMama

made this yesterday in place of my go-to recipe & it was AWESOME! Thanks so much for sharing!


about 5 years ago lacerise

this is what my mom made, too, and I'm probably from your mother's generation. i love it, but have to say that i've found other brisket recipes that i really enjoy, i.e. ruth reichl's from the Gourmet cookbook and jacques pepin's pot roast recipe made with a brisket.


about 5 years ago claskey

mmm this is MY favorite dish at our famous thanksgiving dinners every year. i'm so glad you posted it so i can learn how to cook it one day. :)


over 5 years ago monkeymom

Great pictures!


over 5 years ago melissav

Thank you!


over 5 years ago Aliwaks

My Nanny Matties is almost exactly like this! I think she added a can (!) or mushrooms.


over 5 years ago melissav

I'm still trying to get my mom to use fresh potatoes instead of the canned whole potatoes. Haven't won that battle yet! At least she uses fresh carrots instead of canned. . . that's a start!


over 5 years ago melissav

It is so great hearing everyone's stories and memories about this dish. Whenever we would go to someone else's house for the jewish holidays, there was always a brisket dish similar to this recipe but just "not quite" the same! I think the variations between the recipes are minimal but none is better than the one YOUR mom makes!


over 5 years ago testkitchenette

My mom's made brisket for as long as I can remember but like MrsWheelbarrow, used chili sauce and white vinegar but no soup mix. She used one of two recipes, my father's mother's and one from the community nursery school cookbook my brother and sister went to. I am loving all of these stories of memories of our mom's etc!


over 5 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

My mother's recipe is nearly identical, except she added Heinz Chili Sauce, not ketchup. I thought she might have gotten the recipe when we took our (annual) school field trip to the Heinz factory in Pittsburgh. Any other 'burgher's out there remember those tours and the tiny pickle pin?


over 5 years ago Lizthechef

My mother always used Heinz Chili sauce too! Amazingly, I had one of those pins as a kid...


over 5 years ago drbabs

Barbara is a trusted source on General Cooking.

My mother's recipe is very similar. It must have been on a package of Lipton's onion soup mix at one time!


over 5 years ago dymnyno

Oh what mother made this recipe too!!!