“Roz’s Brisket”

Submitted By: Gail Goldner Green

Gail says: “This recipe is from my mom, Roz Goldner. This was/is the go-to brisket recipe in our family for every holiday. My mother made it, her daughters make it, and now her granddaughters. I am sure every family has their brisket recipe-making and eating this one always brings back the best memories.”

Ingredients:

• 1 bottle chili sauce
• 1 pkg. Onion soup mix
• sm. bottle 7-up or 2 cups
• 3-4 cut up carrots
• 5-6 lb. first cut brisket (ask the butcher how much you need for however many people you are having)

Instructions

1. Preheat the oven to 350 degrees.
2. Place brisket in a roasting pan, fat side down and cook, uncovered, for one hour.
3. Drain the fat from the pan.
4. Combine all ingredients and pour over brisket – fat side up.
5. Cover the top of the roaster tightly with foil.
6. Bake at 350° for as long as it takes for the meat to be fork tender. It can take several hours
7. Baste the meat periodically– Remove meat from the gravy and let cool.
8. Let gravy cool separately.
9. Wrap meat whole and refrigerate.
10. Refrigerate gravy in a separate container.
11. A few hours before serving:
12. Skin off a layer of fat from gravy.
13. Blend the gravy so that the carrots mash- it will take on an orange color.
14. If there is not enough gravy, add water.
15. Slice brisket cold and slice against the grain.
16. Pour gravy over top. Do not drown the brisket or it will get too soft.
17. Heat to serve. Heat extra gravy and serve on the side.