This Delicious Recipe For Brisket Is As Delicious As It Is Easy!
This recipe comes from a very special family, the Slotnicks. If I had to name one or two people (outside of my parents and my children) who helped me out during very tough years in my life, it would be this family. Richard, Barbara, and their son Michael are just wonderful people. They were ALWAYS (and still are) there for me and my children, especially my son Benji. The Slotnicks are mensches (a mensch is a person with a good soul).
I have been lucky to eat Barbara’s delicious food on more than one occasion. I ate this brisket once at their house, and it was delicious. The secret of this recipe is that it uses really easy ingredients to create a flavor that is rich and delicious! Please try this. You won’t be disappointed!
3 12 oz. cans of apricot nectar
3 packages of Lipton’s onion soup mix )
4 – 5 pounds of brisket, first cut (one or two pieces)
Preheat oven to 350 degrees. Pour 1 can of nectar and 1 packet of onion soup mix in the large pan you will be using to bake the brisket. Stir the soup into the nectar to dissolve. Place brisket fat side down into the pan. Sprinkle the second packet of onion soup mix over the brisket. Then pour the second can of nectar over the soup mix. Repeat with last packet of soup mix and last can of juice. Make sure the soup mix is mixed in well with the nectar. There will be a lot of liquid. That is okay. Cover the pan tightly with heavy duty aluminum foil.
Bake 3 1/2 hours. Take out. Check meat. If your fork goes in very easily, then the meat is tender and it is done. If you feel there is a little resistance when you put the fork in, cover the meat again, and bake it for another half hour. If most of the liquid has evaporated, add some more water before you put it back in the oven. Take out, and make sure meat is tender. Let it cool in the gravy for about a half hour. Then take the meat out, put it on a plate, and let it cool another half hour to hour before you slice it. If you do not have enough gravy in the pan because it has evaporated and reduced, then you can add some water to reconstitute the gravy. The reduction in the pan will be very rich, so adding some water will not hurt the taste of the gravy.
When the meat is cool, slice it about 1/4 inch thick. Then carefully place the slices back in the gravy.
Note 1: You can cook this up to three days in advance of serving it. It will keep fine in the refrigerator.
Note 2: If you are having a hard time figuring out how to slice the brisket, turn it over. You will be able to see how the grain is running by looking at the flat side of the brisket. Look at the lines that are running parallel to each other in the meat. Then, slice the meat so that your slices make a right angle with the parallel lines in the meat. Once you figure out how you will be slicing the meat, you can turn it back over and begin.
Note 3: I use an electric knife to slice my meat.
Note 4: If you like thicker or thinner slices, slice it accordingly.
Note 5: I have occasionally had to cook my brisket for up to 4 1/2 hours, believe it or not. Sometimes the meat will be tough, and it just might need that extra time to become tender.