Andy Feldman’s Unbelievable Brisket

By Sharon Feldman

Great for Rosh Hashanah! This is based on 8-10 servings. Tell your butcher how many people 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 and sear the meat on all sides. Remove from the pan.
Add onions 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 10-15 minutes.

Return the meat FAT SIDE UP and cover. Bake at 325 degrees 3-4 hours until fork tender. BASTE every half hour. Turn meat halfway through cooking. Add carrots for the last 45 minutes.

Remove from the oven and take the meat out. Remove the carrots and let the sauce cool. Using an immersion or regular blender or food processor, mix the sauce until it liquifies.

Wait for the meat to cool before slicing and cut against the grain. Reheat in gravy and serve.