Pam’s Mom’s Brisket

Name: Pam's Mom's Brisket
Prep time: PTM
Yield: 12 Servings
Ingredients: 1 package dried onion soup mix; 3 medium onions, thinly sliced; 2 celery ribs, chopped; 1 cup bottled chili sauce; 1 bottle lager beer; 1/2 cup water; 4-to-5-pound piece of beef brisket or chuck OR 6 pounds short ribs, trimmed of most external fat; Salt and freshly ground black pepper; Water or beef stock

By Leslie Blythe American, Beef Braising

December 29, 2015

Pam's Mom's Brisket is a very simple yet really delicious way to make brisket. The recipe is from The Complete Meat CookbooK, by Bruce Aidells and Denis Kelly.

Yields: 12 Servings

Ingredients

1 package dried onion soup mix

3 medium onions, thinly sliced

2 celery ribs, chopped

1 cup bottled chili sauce

1 bottle lager beer

1/2 cup water

4-to-5-pound piece of beef brisket or chuck OR 6 pounds short ribs, trimmed of most external fat

Salt and freshly ground black pepper

Water or beef stock

Directions

1Combine the onion soup mix, onions, celery, chili sauce, beef and water in a large Dutch oven with a cover or a covered casserole. Put the meat in and spoon some of the sauce on top.

2Cover the pot and bake in the center of the oven for 2½ to 4 hours. Check the meat after 2½ hours to see if it's fork tender.

3Refrigerate overnight, and then remove the congealed fat. Slice and reheat the meat in the sauce.

The Complete Meat CookbooK, by Bruce Aidells and Denis Kelly, November 2, 1998

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1 Review

Barbara Abel

December 29, 2015

This was Nadine’s recipe too (minus the celery.) she got it from our pediatrician Dr Ng in 1970 something.

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