Grandma's Brisket

Updated at: Mon, 28 Aug 2023 02:04:09 GMT

Step 1

Trim the fat cap (and as much fat as you want to remove). Rub with salt, pepper, and garlic powder.

Step 2

Place pot on high heat with a few tbsp of olive oil and when hot, sear the brisket well on both sides. You should have a font at the bottom of the pan. Take out the meat and set aside.

Step 3

Lower the heat and sweat the onions, carrots and celery a few minutes until they are a little bit soft. Take 1/2 of this veggie mixture out and set it aside.

Step 4

Place meat on top of veggie mixture that remains in the pot

Step 5

Mix water, ketchup, Manischewitz, and Lipton soup mix together in a separate bowl or mixing cup - pour over the meat. Add a bay leaf

Step 6

You can either simmer on the stovetop or in the oven, about 350 degrees. Cook at least an hour or maybe 2 depending on the size of your meat. Check after the initial hour every 10-15 minutes or so until it is cooked tender. You should be able to pierce with a fork easily, but you don’t want it too soft.

Step 7

When cooked through, refrigerate overnight and the next day, skim all the fat off the top.

Step 8

Take out the meat and slice as thinly as you can. The thinner the better or it will be tough when eating.

Step 9

Place your sliced brisket into whatever pan it fits into that you can reheat in the oven.

Step 10

Reheat your gravy and strain. It should be a nice thickness and rich. If it is too thin, cook on the stovetop and reduce more, but make sure you will have enough gravy to cover.

Step 11

When you want to eat, just reheat at 350 degrees until it is bubbly. Serve with mashed potatoes.

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