I grew up eating Mama Bells Jewish Brisket and it is a family recipe that has been handed down from generation. Although now I am more into smoked brisket than I am my mom’s Jewish brisket recipe, there is no doubt that these are two different dishes entirely. This Jewish style brisket recipe is made in the oven, not on the BBQ. However the end result is a brisket that is sweet, tender and delicious which is just the way my mama makes it for the Jewish holidays. Make sure you get yourself a nice challah loaf or some buns for sandwiches the next day.
- Start with a 5 to 8 pound prime or choice trimmed (1/4″ of fat) brisket flat.
- 2 Cans of Fresh Cut Whole New Potatoes
- Preheat oven to 350F
- Slice Two Large Onions, thinner the better.
- Pour two bottles of Bennetts Chili Sauce into a large roasting pan.
- Fill each bottle with water, shake it and pour this into the roasting pan.
- Pour 1 Cup of Brown Sugar into the roasting pan and stir.
- Drop in half of your sliced onions into the mix and place the brisket into the pan and cover with the balance of your onions.
- Put into oven, covered for 5 hours or until the brisket is tender enough to insert a toothpick like it is butter.
- 3 hours in, put in some Canned Fresh Cut Whole New Potatoes into the gravy
When the brisket is done cooking, let sit before slicing. My mother usually cooks a couple of days before and she takes it back to the butcher shop after it has cooled and has them slice it into 1/4″ slices and then puts the slices back into the gravy. Oye! Enjoy.