When I think summer, I think barbeque. Don’t you? The waft of burgers and hot dogs from the grill, lounging with amigos over a pitcher of Manischewitz Sangria. Perhaps a bit of frolicking in the pool, or a friendly game. What could be better? I’ll tell you. Get your tuchas back in the kitchen and whip up some of Bubbe’s Famous Brisket. Now in Texas, brisket is BBQ king. But in Bubbe’s kitchen, this sweet and tangy meaty goodness rules. It will make you totally forget about those ghastly unkosher dogs, plus it will save you from an inevitable sunburn. (Assuming you all are as white as I am. Sigh.)
Here is all you need for your own AWESOME brisket. It’s so easy you will cry tears of joy.
When I purchased my brisket, the butcher beamed with pride as he handed it over. “You are going to love this”, he said. I had no doubt. All I did was cook the brisket in a large skillet over medium-high heat until it was browned on all sides. Then I mixed in the ingredients below and simmered until tender.
Good lord. Once the brisket cools, slice against the grain and, if you can, refrigerate it overnight to enhance the flavors. Hi!
- 3-4 pounds beef brisket
- ½ tablespoon salt
- 1½ cups water
- 2 cups ketchup (kosher for Passover if making this for Passover)
- 1 cup white vinegar
- 2 white onions, large diced
- 2 cloves of garlic, minced
- 1½ cups brown sugar
- Chop onions into large pieces.
- Mince garlic cloves.
- Heat a large skillet or pan over medium-high heat. Season brisket liberally with salt and brown brisket until all sides are browned, about 5-7 minutes per side.
- 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 3-4 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. Serve with sauce.