Matzoh Ball Soup and Brisket are the comfort foods of the jewish people, ( so are corned beef, pastrami, hamentaschen, knishes, and …, well, our people like to eat). This is the brisket recipe that I grew up with. It could not be easier to prepare, just a few simple ingredients and it turns out great every time. I think the brisket is best when it has a chance to sit overnight after it has been cooked, and then reheated the next day.
French Onion & Cranberry Braised Brisket
- 1 4-5# Beef Brisket
- 1 Can Whole Berry Cranberry Sauce
- 1 Packet Onion Soup Mix
- 1 Large Onion (chopped)
- Salt and Pepper (to taste)
- 8 Ounces water
Preheat your oven to 325 Degrees.
Score the brisket on both sides, and add salt and pepper.
In the mean time heat a frying pan on med-high heat. At this point, it may be easiest to slice the brisket into two pieces so it will fit into your frying pan. Sear the brisket on each side, so you get a brown crust
In a large baking dish (correll, pyrex, or Le Creuset) add the can of wholeberry cranberry sauce, one chopped large onion, a packet of french onion soup mix, and some water. I usually just fill the cranberry can with water and dump that in. You can also substitute ginger ale or beef broth, if you wish.
After the brisket has a nice sear on both sides, place in the baking dish, make sure to cover the brisket with the cranberry sauce/onion/soup mixture, cover with aluminum foil and bake at 325 Degrees for 45 minutes a pound. (3 hours for a 4 pound brisket).
When the brisket is done, take out of the dish, slice across the grain and put the brisket back into the dish, let it sit for a little while before serving, so it can soak up the juices left in the pan.
