Marion’s Easy Brisket
I know the ingredients are rather dated and seem overly simple, but you will not regret making the brisket this way. The gravy is rich and has a sweet and savory taste. You must use the wine because the sugar in it makes the brisket tender. This dish is absolutely best prepared a day in advance or even earlier and frozen until ready to use, which is great during the rush of holiday preparations. Use kosher for Passover ingredients during Passover.
- 1 single brisket (about 4 pounds), with some fat on it, but not too much
- 1 package onion soup mix
- 1 cup ketchup
- Approximately 1½ cups concord grape wine
- Preheat the oven to 350 degrees. The best pot to use is an old-fashioned blue casserole with a dome cover. They still sell this in mom-and-pop hardware stores. It may also be found online, or use a Dutch oven or similar large pot with a dome cover. Place the brisket in the bottom of the casserole or pot. Sprinkle the onion soup mix on top. Squirt out the ketchup onto the soup. Mix them both together into a paste on top of the brisket--something kids love to do! Pour the wine around the sides of the brisket (not on top) to one inch in depth, lifting the brisket to make sure that some of the wine is underneath. Cover the pot. If there is no top, use tin foil and cover the pot tightly. Cook for 2 hours, checking after about 90 minutes to see if the meat is roasting. If the top is browning, keep the cover on. If it is not brown, remove the cover. Cook the meat until tender. If it is not tender, cook covered for another hour, then cool. Remove the brisket, slice thinly against the grain. Pour the gravy over the meat and refrigerate overnight. Make this a day in advance and put the brisket into the fridge. If any fat congeals in the pot, lift it off and throw it away. To serve, reheat brisket and gravy.