Nana's Jewish Style Brisket
This Jewish style brisket is my grandmother's specialty, slow braised with carrots, onion, and pineapple (one of the two secret ingredients) for a perfectly balanced and tender brisket.
Ingredients
- 1 5-6 lb brisket
- 2 onions, sliced
- 4-6 carrots peels, and cut into chunks
- 1 21 oz can pineapple chunks in juice
- 2 lipton onion soup packets
- salt and pepper
Instructions
- Preheat the oven to 325. Find a roasting pan that will fit your brisket.
- Place the brisket in the roasting pan. Season all sides of the brisket liberally with salt, pepper, and french onion soup mix. Add the carrots, onions, and pineapple chunks with juice to the pan. Prop the brisket on top of some of the veggies, and put some of the veggies on top of the brisket. Cover tightly with foil.
- Cook the brisket for 3 or more hours, checking with a fork for tenderness; the brisket should be tender and the fork should offer little resistance when the brisket is done cooking. Once done, remove from the pan and let sit 10 minutes before thinly slicing.
- Add the slices of brisket back to the pan with the juices and vegetables, submerging the slices in the juices from the pan. Serve hot.