Make Ahead

Mommy Elly's Brisket

April 22, 2010
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)
In This Recipe
  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!

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