Jewish Brisket

• Gluten free

• Meat

  • 3 lbs Beef brisket

• Produce

  • 2 cloves Garlic
  • 2 White onions

• Condiments

  • 2 cups Ketchup

• Baking & Spices

  • 1 1/2 cups Brown sugar
  • 1/2 tbsp Salt

• Oils & Vinegars

  • 1 cup White vinegar

• Liquids

  • 1 1/2 cups Water

Found on whatjewwannaeat.com

Description

Ingredients

• 3-4 pounds beef brisket
• 1½ cups water
• 2 cups ketchup (kosher for Passover if making this for Passover)
• 1 cup white vinegar
• 2 white onions
• 2 cloves of garlic
• 1½ cups brown sugar
• ½ tablespoon salt

Directions

• Chop onions into large pieces.
• Mince garlic cloves.
• Heat a large skillet or pan over medium-high heat. Cook brisket until all sides are browned.
• Add in water, white vinegar, ketchup, onions, garlic, sugar and salt.
• Bring to a boil, and then cover and simmer over medium-low heat, turning brisket every 30 minutes.
• Cook brisket until the sauce has congealed and the brisket is fork tender or about 3 hours.
• Once brisket cools, remove the fat and slice against the grain and refrigerate overnight or you can also refrigerate and slice the next day before reheating.