Eric’s Mom’s Brisket
Author: Eric Finkelstein
This brisket recipe was Eric’s favorite dish that his mother used to make. In fact, she hardly ever used to cook, but this brisket would appear on all holidays and special occasions, much to Eric’s delight.
1 whole (11-14 lb brisket)
1x 20 oz bottle Schweppes ginger ale (this is very important, Seagrams is now made with Stevia which will ruin your day)
2 x 12 oz bottles Heinz chili sauce
3 pounds onions sliced very thinly, mixed yellow, white and sweet.
Preheat oven to 325
Toss the sliced onions in a bowl with around a tablespoon of kosher or course sea salt, and let sit for half an hour.
Very liberally salt the brisket, then let it sit at room temperature for around a half an hour.
Rub neutral oil on the brisket, and in a large heavy bottomed roasting/ braising pan, very quickly sear the brisket on all sides over medium high heat. Remove the brisket from the pan, and very quickly deglaze with half of the onions and any residual salted onion liquid.
Turn off heat, add the rest of the raw onion to the pan,
Return the brisket to the pan on top of the onions fat cap up,
In a bowl, mix 2 12 oz bottles of Heinz chili sauce and 1 20 oz bottle of ginger ale,
pour mixture over brisket, cover lightly with parchment paper, and cover pan tightly with aluminum foil.
Place in 350 degree oven, allow it to braise undisturbed for roughly four hours.
Uncover the beef, and check for fork tenderness, it may need a little more time.
When its ready, let it cool uncovered for 1 hour or so, and then refrigerate covered overnight in its liquid.
The rendered fat will solidify, and will have risen to the top of the braising liquid, it should be removed and disposed of.
Remove brisket from liquid and with your fingers separate the deckle (the smaller well marbled top muscle from the flat). Trim off any excess fat that sat between those two muscles. Slice 1/2 inch slices against the grain, keeping it roughly in its original shape, same for the deckle.
Return to the pan with the liquid, and reheat in a 350 degree oven uncovered for roughly 1 hour, basting.
If you don’t have a pan big enough or thick enough to sear the meat, it’s definitely fine to leave it un-seared, and leave all of the onions raw.READ THE STORY>