Bubbe’s Brisket

An easy, slow-cooked dinner for holidays and special occasions.

Ingredients

• Flat-cut brisket (approx 3 lbs)
• Approx 6 oz red currant jelly (or plum jelly)
• 1 package beefy onion soup mix
• Ketchup (approx 3/4 cup)
• 16 oz red wine
• Salt and pepper
• Aluminum foil

Cooking Instructions

1. (If pan-roasting) Line a roasting pan with heavy duty aluminum foil. The brisket will need to be sealed in very well, so plenty of foil is expected. Pre-heat oven to 325 F.
   (If using slow cooker) Get cooker lined and pre-heated while prepping the meat.
2. Trim fat from brisket.
3. Season the brisket with salt and pepper to taste, and place in roasting pan / slow cooker.
4. Pour wine in, over the meat.
5. Add in jelly.
6. Sprinkle beefy onion soup mix over the meat.
7. Pour and spread enough ketchup to cover the meat.
8. (If pan-roasting) Cover with foil and seal well; cook at 325 F for 3.5 hours.
   (If slow cooking) Cover with lid and cook on high for 6–8 hours; meat should pull apart easily with a fork when ready.

To Serve

Let rest for about 10 minutes, then slice thinly. Return meat to pan or serving dish with gravy. Bubbe is adamant that this is best eaten the next day, after re-heating (325 F for 45–60 minutes); temptation to eat immediately is nearly impossible to resist.