Rosh Hashanah

My Grandmother's Brisket

November  3, 2011
0 Ratings
  • Serves 10-12
Author Notes

Food memories can be stronger than steel, and my revamped version of my grandmother's brisket makes me feel as though I'm at the dinner table with my entire family even if I do live a little under 1,000 miles away. The secret ingredient here is definitely the sour salt, it's a game changer that adds tremendous depth and flavor, while simultaneously allows for extra tender brisket. Enjoy! —thecrunchycarrot

What You'll Need
  • 4 pounds Brisket
  • 1 garlic clove, sliced
  • 4 tablespoons all seasonings
  • Salt and Freshly Ground Pepper
  • Canola Oil
  • 1 bag of sliced carrots
  • 1 bunch celery, sliced into chunks
  • 1 large onion, sliced
  • 3 cans of tomato sauce, preferably low sodium/no salt
  • 1 tablespoon sour salt
  • 3/4 box of dark brown sugar
  • 1 tablespoon worcestershire sauce
  1. Wash the brisket and dry thoroughly, slit the brisket in several areas and stuff with garlic slices. Rub seasoning, salt and pepper all over brisket on both sides. Sprinkle with some oil.
  2. Place the brisket in the roasting pan and broil on both sides until browned, about 5-7 minutes on one side and about 3-5 minutes on the other side.
  3. Preheat the oven to 350 F degrees.
  4. In a large roaster, combine the carrots, celery and onion with about 1 tablespoon of canola oil and sauté for 5-7 minutes until the vegetables begin to soften. Once the vegetables are soften and the brisket is browned, place the vegetables first then the brisket in an oven safe roasting pan.
  5. In a large mixing bowl, combine tomato sauce, sour salt, brown sugar and Worcestershire sauce and mix well. Pour over the brisket and vegetables.
  6. Cover the roaster with tinfoil and bake in the oven for about 1 ½ – 2 hours. Take the brisket out and let cool on a wooden cutting board.
  7. Once cool, slice into ½ inch slices and put in a serving dish. Pour sauce back on top and bake for about 30-45 minutes for 350 F degrees. Serve warm!

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