Hanukkah Brisket

Hanukkah Brisket

1. 3-5 pound beef brisket
2. 1 package Garlic and Herb Lipton soup mix
3. 1 package Beefy Onion Lipton soup mix
4. 2 tablespoon Worcestershire sauce
5. 1 teaspoon black pepper
6. 1 onion, sliced thin
7. 1 cup water

1. Preheat oven to 300 degrees.
2. Set 1/2 of the onions in the bottom of a roasting pan with rack.
3. In a small bowl, combine the soup mixes and black pepper.
4. Rub the soup mixture all over the brisket and set fat side up on the baking rack inside the roasting pan.
5. Pour Worcestershire sauce over the top of the brisket and place remaining onions on top of the brisket.
6. Pour water into the bottom of the pan (NOT ON BRISKET).
7. Cover with heavy duty foil.
8. Cook for 5-6 hours or until it is tender.
9. Remove from the oven and allow the brisket to cool for 20 minutes before slicing. 

Brisket sauce:

1. Remove rack from the roasting pan.
2. Set roasting pan on cooktop over medium heat.
3. In a small bowl, mix together 1 cup water with 1 tablespoon cornstarch to make a slurry.
4. Whisk the water mixture into the roasting pan.
5. Continue to whisk (make sure and get the yummy brown bits from the bottom of the pan) until sauce thickens.
6. Add more water till desired texture is reached.
7. Ladle over the sliced brisket before serving.

Recipe adapted from the Segell.

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