Irene's Brisket

Serving brisket at our family Seder is a long standing tradition.  Even people who "don't eat red meat" seem to make an exception on this night which is different from all other nights. Making the brisket the day before enhances its flavor and it needs only to be gently reheated at serving time.  Nowadays, my brother-in-law Stan brings a huge pan of brisket to our seder and I concentrate on the veggies, chicken and rice. It sure is a big help.  

The recipe that I use comes from Irene.  Harvey, Irene's husband, and I worked together at Social Security for many years. When I was about to make my very first brisket and didn't know what to do, Irene came to the rescue.  I have been following this recipe and passing it on to many others for the past 15 years.

1 or 2 first -cut briskets

pepper

garlic powder

2 large Spanish onions

1 large can of tomato sauce

Buy a first-cut brisket which weighs up to 7 pounds.  If the group is large buy 2 briskets but be sure to get first-cut which is less fatty.  If using 2 briskets, double the quantity of onions and tomato sauce.

Preheat the oven to 375 degrees.  Put the brisket in a big oven proof pot over a very high flame and sear the meat.  Turn the brisket over and sear the other side. Repeat if using 2 briskets Pour off any fat that has accumulated and wipe the inside of the pot.

Season the meat on both sides with pepper and garlic powder.  Slice the onions and place half of the slices underneath the brisket.  Place the rest of the onion slices on top of the brisket. 

Pour a big can of tomato sauce over the meat.  Fill the can with water and pour that on.  Cover the pot.

Put the pot in the oven.  After an hour, turn the meat over with a long fork and put it back in the oven for another hour.  Remove form the oven and cool.

When the pot cools off, refrigerate overnight.  The next day take the pot from the oven and remove solidified fat with a spoon.  Slice the meat and put it in a foil roasting pan with the gravy and onions.  Cover with aluminum foil.  Refrigerate until 1 1/2 hours before serving.

Preheat oven to 325 degrees.  Remove covered pan from the fridge and place in preheated oven.  Heat for 1 1/4 hours or until gravy begins to bubble. 

Serves 15 to 22 depending on what else is on the menu

Notes:  I always cook 2 briskets.  I use a big stove top griddle to brown the meat on all sides and then put the briskets in two pots since I don't have a pot large enough to hold both.  

I add about 1/2 bottle of chili sauce to the gravy which gives it a subtle smoky flavor.

Make sure that the brisket is warming when guests first arrive.  It takes a while to reach the correct temperature.

I especially like Muir Glen tomato sauces