Sammy Bs Passover Brisket

The trick to this delicious recipe is cooking it fat side up.

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Sammy B's Passover Brisket
The trick to this delicious brisket is that it's made a few days in advance to allow the flavor to really absorb into it and the fat side keeps the mean tender.
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924 calories
225 g
0 g
3 g
15 g
0 g
825 g
3481 g
94 g
0 g
1 g
Nutrition Facts
Serving Size
825g
Servings
6
Amount Per Serving
Calories 924
Calories from Fat 21
% Daily Value *
Total Fat 3g
4%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 3481mg
145%
Total Carbohydrates 225g
75%
Dietary Fiber 21g
83%
Sugars 94g
Protein 15g
Vitamin A
409%
Vitamin C
70%
Calcium
19%
Iron
30%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
What you need
  1. A full-cut brisket, (Not first cut. First cut leaves off the "deckel," the fatty piece at the top that is oh, so bad for you and oh, so good. The butcher must be told" with the deckel on.")
  2. Garlic salt
  3. 1 bottle Heinz chili sauce
  4. 1 package Lipton dry onion soup mix
  5. 1 medium onion
  6. 1 cup of dried cranberries
Optional
  1. 2 bunches of carrots, (with greens, preferably)
  2. 2 dozen new potatoes
What you do
  1. At least one day before you plan to serve the brisket (preferably 2) put brisket in roaster, deckel side up.
  2. Use garlic salt to taste.
  3. Spread chili sauce on meat (and spread some on sides).
  4. Sprinkle onion soup on meat (and spread some on sides).
  5. Thinly slice onions- so rings can separate-and place on top of meat.
  6. Add dried fruit on top of the onions
  7. Add in approximately 1 inch of water alongside roast (don't pour water over roast).
  8. Cover tightly with aluminum foil.
  9. Cook in 350 degree oven for 4 to 6 hrs.
If you're planning to add the veggies
  1. Approximately 2 hrs before roast is done, check to make sure water has not evaporated and add in carrots, peeled and potatoes sliced into rings
  2. Remove the brisket from the oven oven and allow to cool to room temperature
  3. Place in the refrigerator
  4. After the brisket has been in the fridge for at least 12 hours, remove it from the fridge
  5. Carefully remove the onions and cranberries and set aside
  6. Using a sharp knife carefully remove the deckle from the top of the brisket and discard
  7. Slice the brisket and put back in the pan
  8. Spread the onions and cranberries back over meat
  9. Move the meat around to make sure the gets onto the dry part of the meant
  10. Warm up the meat on a low temperature and serve.
Tips & tricks
  1. You can cool this in one of those aluminum-foil roasters you get at the supermarket, covered in heavy-duty aluminum foil.
Beta Nutrition
calories
924
fat
3g
protein
15g
carbs
225g
Full Info.
Jessy + Melissa https://www.jessyandmelissa.com/