Andy Feldman’s Unbelievable Brisket

By Sharon Feldman

Great for Passover! This is based on 8-10 servings. Tell your butcher how many people you’re cooking for, and remember, brisket shrinks.

Ingredients:

• brisket (first cut, trimmed, but leave some fat)
• 1 large or 2 medium sweet onions, finely chopped
• Garlic, chopped
• Olive Oil
• 2 condensed Rokeach tomato and mushroom sauce (or soup)
• 1 can beef broth or stock
• Brown granulated sugar to taste (we use 4-5 tablespoons)
• Baby carrots

Directions:

Put oil in a roasting pan. Sear the meat on all sides. Remove the brisket from the pan.
Add onions to the pan and cook until translucent (not browned). Add garlic (we like a lot) and stir. Add tomato soup and mushrooms, beef stock and brown sugar to taste. Simmer for 10-15 minutes.

Return the meat to the pan (FAT SIDE UP) and cover. Bake at 325 degrees 3-4 hours until fork tender.

Baste every half hour. Turn the meat halfway through cooking. Add carrots the last 45 minutes.

Remove from the oven and take the meat out from the pan. Remove the carrots. Let the sauce cool.

Using an immersion or regular blender or food processor, mix the sauce until it liquefies.
*Do not slice the meat while it’s warm. Make sure it cools. Then cut against the grain. Reheat the meat in the gravy. Enjoy!