My Grandma imparted a lot of wisdom onto me: no one else knows how to drive as well as us (smack talking other drivers from the safety of your car is a way of life); education is important - she was my own personal Tiger Grandma (“where’s the other 4 points, Juliet?”); food is a love language; and, of course, her famous brisket recipe. She was a strong woman with strong opinions. I’ve added to her recipe (the overnight rub and the mustard), and, if I’m honest, I’m not sure she’d approve! But, just in time for Passover, I give you Brisket ala Grandma!

Ingredients:
Dry Rub:
2 tsp kosher salt
1 tsp black pepper
2 tsp paprika
2 tsp garlic powder
2 tsp brown sugar
Sauce:
1 jar Heinz chili sauce (my store didn’t have Heinz so I had to use “Ho-Made”...but I’m not a Ho)
1 jar water
1 TB Worcestershire sauce
1 TB red wine vinegar
2 TB flour
2 TB dijon mustard
Dash garlic powder
Black pepper to taste
2.5 - 3lbs beef brisket, trimmed
1 - 1.5 large onion, sliced into thick slices.
10 - 20 cloves whole garlic
The night before you want to eat the brisket, mix all the dry rub ingredients and rub all over the brisket. Wrap well in butcher’s paper or plastic wrap and leave in the refrigerator overnight.
Preheat the oven to 300F.
I use a large dutch oven for this (my Grandma used a foil lined baking tray). Line the bottom of your pan with onion slices and garlic. Place the meat on top, then pour over the sauce. Cover the pan tightly and bake for 5 - 5.5 hours, until falling apart.
Remove the meat, slice, then add back to the pan with the sauce.
Serve next to boiled potatoes and some veg for the true Grandma experience!
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