Monthly Archives:January 2011

Chef Kriger’s Recipe: Shabbat Brisket

Posted by on January 18, 2011

INGREDIENTS:

  • 1 First Cut Brisket
  • 1 Small Bag Baby Carrots
  • 1 Large Onion (Yellow)
  • Kosher Salt/Black Pepper
  • 1 Foil 1/2 Plan

Sauce Ingredients:

  • 1 Large Bottle of Ketchup
  • 2-4 Tablespoons Worcestershire Sauce
  • 1 Tablespoon Garlic Powder
  • 1 Tablespoon Onion Powder
  • 2-4 Tablespoons Dijon Mustard
  • 2-4 Tablespoons Grape Jelly
  • 2 Tablespoons Brown Sugar

Directions:

  1. Place Brisket (Fat side up) in foil 1/2 Pan
  2. Generously Salt and Pepper the top of the Brisket
  3. Chop onion into Large Pieces, break apart and cover Brisket
  4. Place Carrots all over pan and top of Brisket
  5. Mix all Sauce Ingredients together then pour over Brisket. Cover the entire Brisket in Sauce
  6. Add a little water around the edges of the Brisket…about 1 cup
  7. Bake Covered with Foil @ 350 degrees for 1.5 hours
  8. Let Chill in Refrigerator till cold. Slice against the grain. Place back in sauce and Re-bake for 25-45 minutes.
  9. Now Serve and Enjoy!!!