840 Vernon Blog

Thank you to all of the Am Shalom Brisketeers who entered our annual Brisket Cook-off! Our trio of judges sampled nine entries ranging from brisket tacos to sweet and saucy to Biscuit the Brisket, and two chefs came out on top. 

Bubbe's Brisket
Chef: Joan Holland

Ingredients

1 brisket (10 – 12 pounds)

3-4 tablespoons of oil

4 big onions

2 pounds potatoes, chopped (optional)

1 pound carrots, chopped (optional)

3 bay leaves

1 teaspoon salt

1 teaspoon black pepper

1 box Lipton onion soup and dip mix

3 tablespoons Lawry’s seasoned salt

3 tablespoons Lawry’s garlic and herbs

2 cups Mikee Kosher bbq sauce

1 cup Heinz chili sauce

2 cups tomato puree

1.5 cups chardonnay wine

3 cups water 

Recipe Steps

Preheat oven to 400 degrees.

Mix onion soup with seasoned salt, garlic and herb, pepper and salt. Rub onto the brisket and let sit. Saute the onions in 3-4 T oil until light brown. 

In a large baking dish, place sauteed onions and bay leaves, and then lay the brisket on top.

In a big bowl mix tomato puree, bbq sauce, chardonnay wine, chili sauce and water. Pour on the brisket until almost covered with liquid. If you need more liquid, add water. If you will be including the potatoes and carrots, make sure there is enough room to add them later without spilling the liquid.

Cover with aluminum foil.

Place in the oven at 400 degrees for 45 minutes, then 280 degrees for 5-6 hours. If you are including potato and carrots, put in 1 - 1.5 hours before you plan to take the brisket out. Slice cold.