This is the way my mom does it - delicious flavor. The post-holiday sandwiches are not to be missed!!

Ingredients

9 1/2	lb beef brisket
24	oz chili sauce
24	oz water
2	packets onion soup mix
3	yellow onions
3	tbsp garlic
1	tsp black pepper

Directions

Line large baking dishes with tin foil. Put brisket fat-side up, pour 1-2 bottles of chili sauce over the brisket (this recipe is for 2 large briskets - they're often 4-5 lb a piece). Fill bottles with water and pour onto chili sauce. Evenly distribute chopped onion, minced garlic and black pepper between two dishes. Tightly cover dishes with tin foil. Bake for 2 hours (until 3/4 of the way done - firm but not falling apart). After roasting, remove brisket and cut against the grain, med-thin. Return to pan and juices, roast another 30-60 minutes, and add liquid if necessary (water, broth, more chili sauce, prn). Can be prepared ahead and cooked the rest of the way right before serving - may need to add extra time if refrigerated. Enjoy!

Categories

Beef, Tomatoes, Main Dish, Jewish, Advance, Roast

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Very low in sugar High in niacin High in phosphorus Very high in selenium High in vitamin B6 Very high in vitamin B12 High in vitamin C Very high in zinc

Bad points High in cholesterol High in sodium