Oshry Brisket

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Pat dry brisket , drizzle each side with olive oil

Step 2

Add one packet of onion soup mix to each side and make sure to push it into the meat

Step 3

Give your carrots, onions, and potatoes a big chop and into the roasting pan they go with 2 cups of chicken broth, salt and pepper

Step 4

Sear both sides of your brisket with a little olive oil in the pan and then transfer on top of the veggies in the roasting pan.

Step 5

Add 1/2 cup red wine to deglaze bottom of the pan you cooked the brisket in and scrap all of the onion soup mix bits off the bottom of the pan. Then add 1/4 cup soy sauce, 1/8 cup Worcestershire sauce, 2 tbsp ketchup and 1 tbsp dijon and cook down for about 3 minutes until it's thick.

Step 6

Cover the brisket with that delicious sauce, cover with foil and into a 300 degree oven for 4.5 hours. I remove the foil for the last 30 minutes.

Step 7

Take it out of the oven and let it rest, covered, for about 15-20 minutes. Then take the brisket out and slice it, add it to your serving tray and surround it with those veggies.

Step 8

Lastly, don't forget to pour all of the juices from the bottom of the roasting pan all over the brisket and serve. Show stopper every time!