Bubbe's Famous Brisket

By

Amy Kritzer

Sweet and tangy, here's my Bubbe's Famous Jewish Brisket.

Ingredients

3 - 4 pounds beef brisket

1 1/2 cups water

2 cups ketchup

1 cup white vinegar

2 white onions

2 cloves of garlic

1 1/2 cups brown sugar

1/2 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, then cover and simmer over medium-low heat, turning brisket every 30 minutes.
Cook brisket until the sauce has congealed or about 2 1/2 – 3 hours.
Once brisket cools, remove the fat and slice against the grain and refrigerate overnight.

Passover