So be it…The Ultimate Pesach Brisket
So be it…
the best laid plans are meant to never work out it seems…
lost all my pictures that I took for the last 2 weeks
while I was testing my Pesach Recipes…
spent the last 4 hours trying to recover them – to no luck!
Oh well – the Blogging…must go on!
ALWAYS download the pics the same day you take them!!!
my procrastination has FINALLY hit me in the head!
So you know how every food package that is for something you use to cook or bake with, comes with a BRAND recipe? Well, have you ever tried them?
I do! One of the main reasons, is because that is what I do for a living! My main source of income these days, comes from recipe development for companies that are looking for great recipes using their products, that they can put on the back of their packages, web sites and countless other promotional materials.
I know how hard I work on developing those recipes and how good they really are. So when I see a recipe on a box or bag, 9 out of 10 times I end up trying them if I can and of 7 out of 10 times I find that I have something useable – to put my own twist on.
There are also those very few times I find a real GEM of a recipe that becomes a staple in recipe box! Of course I ultimately put my own twist on those recipes & share them with you all!
This Ultimate Pesach Brisket came right off Lipton Onion Soup Mix package. I added a little sugar but other than that, this was a real winner and so perfect for Pesach.
Personally, I love to serve slow cooked roasts on Yom Tov. Not only are they full of unbelievable flavor, impressive looking when served, easy to prepare in advance, they also truly are more delicious when served the next day, rewarmed (the meat has more time to soak up all that yummy goodness in the sauce).
Pesach cooking and baking is stressful enough without having to make recipes that are complicated. This one is truly the ULTIMATE PESACH RECIPE!
pic from stock photography -closest thing that I found that looks like what I made.
The Ultimate Pesach Brisket
1 3-4lb Brisket
1 Bottle of Ketchup
1 packet of Onion Soup Mix
1/4 cup of packed brown dark sugar
1 1/2 cups of water
In a bowl, mix together well,the ketchup, onion soup mix, brown sugar & water.
Place your brisket in the aluminum tray or dutch oven, and pour the mixture over the entire brisket, turning it around and making sure both sides have been coated.
Place the pan in the fridge overnight or for a minimum of 3-4 hours. Then Pre-heat your oven to 275F. Cover your pan tightly with foil and place in oven. Cook for minimum of 6 -8 hours, turning the meat over once half way through.
To test doneness – take 2 forks and insert pulling apart in opposite directions. If the meat falls apart easily than it is finished. If it is tough and gives you resistance, then put back in oven for another 30-45 minutes.
To Freeze: Let meat rest for at least 20-30 minutes, then remove to cutting board reserving all the liquid. Slice or pull apart according to preference, then put back into a clean plan. Take all the reserved liquid, and mix well, then pour over the sliced meat and the cover the pan very tightly with saran warp and then foil. Then place in freezer marked well, till needed.
To Reheat: Remove Pan from Freezer to Fridge the night before serving & let defrost in fridge overnight. Place in a low temperature oven for 45-1 hr to reheat, serve hot from oven right before serving.