alane's hanukkah brisket

Ingredients

• Servings: 10
• 1 (4 pound) beef brisket
• 1 large onion, sliced
• 2 (14.5 ounce) cans beef broth
• 2 (15 ounce) cans french onion soup
• 2 (12 fluid ounce) cans or bottles

Recipe

Preparation Time: 15 mins Cook Time: 4 hrs 5 mins

Ready Time: 12 hrs 50 mins


• preheat oven to 350 degrees f (175 degrees c).
• place a large roasting pan over medium-high heat and sear beef brisket, fat side down at first, until browned on all sides, about 3 minutes per side. remove brisket and set aside.
• place onion slices into the bottom of the roasting pan; pour 1 can beef broth, 1 can french onion soup, and 1 can over the onions.
• lay the brisket into the roasting pan; pour remaining cans of beef broth, french onion soup, and over the brisket. cover the roasting pan with a lid.
• bake in the preheated oven for 3 hours. remove from oven and let stand for 30 minutes.
• remove cooled brisket from roasting pan and wrap tightly in aluminum foil. pour pan juices and onion into a food storage container and cover tightly with a lid. refrigerate beef and pan juices overnight.
• the next day, preheat oven to 350 degrees f (175 degrees c). pour pan juices and onion into a 9x13-inch baking dish.
• unwrap the brisket, cut away any visible fat, and slice thinly across the grain of the meat. place brisket slices into the pan juices.
• return to oven and bake until pan juices are thickened and meat is hot, about 45 more minutes.