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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Sweet & Tangy Beef Brisket Recipe

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This recipe for Sweet & Tangy Beef Brisket is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large brisket
1 cup ketchup
1 packet dry onion soup mix
1 (12 oz) can ginger ale
Salt + pepper to taste
Directions:
Directions:
Trim excess fat from brisket and season with salt + pepper. Place in a glass Pyrex or disposable foil pan. In a bowl, mix ketchup, onion soup mix, and ginger ale; pour over brisket. Cover tightly with heavy-duty foil and bake at 350°F for 2½–3 hours, until tender.

Tip
Brisket becomes very tender and often shrinks as it cooks, so double the recipe if you want leftovers. Serve with mashed potatoes or egg noodles to soak up the rich sauce.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Growing up in New City, we were one of the few Catholic families on our block. Nanny loved exchanging recipes with our Jewish neighbors. Although this particular recipe wasn’t one of hers, a friend shared it with me many years ago, and I often make it for our family, especially around the Jewish holidays when brisket is usually on sale. Every time I make it, I think of Nanny and how she loved trying her friends’ recipes. It’s simple, comforting, and always delicious.

 

 

 

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